Once upon a time, the roll was a revolutionary dish in the confectionery industry. This dessert was not like a typical cake, had a changed appearance.
Fruit, berries, chocolate fillings were added to the roll. Soon, there was a peak in the popularity of rolls in our country. Many enterprises engaged in the preparation of rolls, exist to this day. True, the quality of rolls has suffered noticeably.
The dessert has acquired a chemical flavor
. Let’s make our own homemade roll with soaked tender biscuit
.
Ingredients of sponge cake for the roll:
- eggs – 5 pcs;
- sugar – 120 g;
- flour – 100 g;
- leavening agent – ½ tsp;
- salt – a pinch;
- milk – 40 g;
- vegetable oil – 50 g;
- vanilla sugar – 2 tsp.
Ingredients for the cream:
- sour cream – 350 g;
- powdered sugar – 60 g;
- vanilla sugar – tsp;
- strawberries – 8 pcs.
Preparation of strawberry roll:
To prepare the biscuit, separate the yolks from the whites beforehand. Beat the whites with a mixer to stable peaks, while not forgetting to gradually pour 100 grams of sugar into the protein mass.
Separately beat the yolks with the rest of granulated sugar and vanilla sugar for a couple of minutes. Gently with a spatula add to the mass of yolks lush proteins, mix the components.
Combine flour and baking powder, sift the flour into the protein mass in two steps
.
Pour vegetable oil into the milk, add a couple of spoonfuls of biscuit dough.
Pour the milk mixture into the common bowl with the dough, stir. Cover a 30×40 cm baking tray with parchment, place the dough on the surface, spread it on the bottom.
Bake the biscuit at 170 degrees in the oven for 25 minutes.
Cool the resulting biscuit, remove the parchment. Line the edges of the biscuit with a knife, make a 2 mm deep incision on one of the edges.
Mix the cream with sour cream, powdered sugar and vanilla sugar, beat with a mixer until a creamy texture is formed. Spread 90% of the cream on the surface of the biscuit and spread, leaving 2 cm on the opposite edge without cream.
Cut strawberries into small thin slices and place them all over the top of the cream layer. Using the parchment, roll the biscuit into a roll.
Wrap the roll in parchment, leave in the refrigerator for a couple of hours. Shred the uneven edges, i.e. trimmings from the biscuit in a blender.
Smear the roll with the rest of the cream, sprinkle with biscuit crumbs.
If desired, you can decorate the roll with strawberries for beauty. You get a homemade tender and juicy roll with strawberries.
