Biscuit rolls have become part of the tea-drinking culture in many countries. It is a delicate dessert with a creamy layer inside. As a rule, such rolls are prepared with cream soufflé, add berries, fruit or chocolate.
You can prepare the roll yourself. It will be much tastier than a store-bought dessert. The main thing is to observe simple recommendations. For example, for biscuits, it is better to take products at room temperature. This rule applies to eggs and milk. So the finished biscuit will be puffier.
For the cream it is worth choosing cream with a high percentage of fat. This makes the cream more delicate and airy. Cream should be slightly cooled, so that it is easier to whip them.
Adhering to these rules, it will be possible to prepare a simple sweet roll “Berry”. Let’s tell you how to bake the sponge cake and make the cream.
Ingredients for the biscuit:
- eggs – 4 pcs;
- sugar – 150 g;
- vanilla sugar – 2 tsp;
- flour – 150 g;
- leavening agent – 10 g.
Ingredients for the souffle cream:
- gelatin – 10 g;
- water – 100 ml;
- cream 33-35% – 250 ml;
- sugar – 100 g;
- cranberries – 150 g.
Preparation of the roll “Berry”:
Beat the eggs with sugar and vanilla sugar for about 5-7 minutes until fluffy. Sift the flour and baking powder into the egg mixture, knead the dough gently from bottom to top with a spatula.
Place the dough on a parchment-lined baking tray
.
Spread the dough over the entire surface and bake at 180 degrees for 15-20 minutes.
Hot biscuit roll up and leave to cool. Mix gelatin with water and leave to swell, then melt.
Beat the cream with sugar with a mixer to a creamy consistency
.
Pour the gelatin into the cream, stir and add the cranberries.
Roll out the biscuit and smear it with cream.
Roll the biscuit into a roll again and put it in the refrigerator for a couple of hours.
Decorate the finished roll with the rest of the cream and lingonberries. You can trim the edges to make the roll look presentable.
You get a delicious sweet homemade roll.
