http___thetinyblog.be_en_chestnut-cream-rolled-cake.xml
http___fitblogerica.com_recepti_lchf-cokoladni-mousse__1.xml
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I still had freezed chestnut cream, so I let myself be tempted by a small creamy roll cake (to make some space in my freezer). Rolled cake (+-30x30cm) - 125gr sugar - 30gr butter - 1/2 tps baking powder - 4 eggs - 100gr flour - Preheat the oven to 180°C. - Separate the yolks from the egg whites. Mix the yolks with the sugar, then add the flour mixed with the baking powder. Add the butter and mix well again. - Beat the egg whites until stiff and pour it gently into the preparation using a spatula. - Cover a small baking plate with of a greased aluminum foil. - Pour the dough to a thickness of 1 cm. Bake for 10 min. - After cooking, roll the cake without removing the aluminum foil and let it cool down. - Then unroll the cake, remove the foil and spread with jam, chocolate or, as in my case, with chestnut cream. Roll up again, sprinkle with sugar or cover with ganache. You’re done! There is no comment for this post!
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Sjećate se onih vremena kada su naše bake radile sladolede i deserte na bazi jaja. Ovo je jedan od takvih recepata. Divne kremaste teksture i čokoladnog okusa, bez šećera. SASTOJCI - 3 jaja - 250g mascarponea - 200ml slatkog vrhnja (mliječno, bez šećera) - 125g tamne čokolade (85% kakaa) - Stevia (koristim Slatki list u vrećicama) UPUTE: - Staviti čokoladu na laganu vatru da se otopi (ili na pari). - Odvojiti žumanjke od bjelanjaka. - Žumanjke miksati sa steviom do kremaste teksture. - Istući slatko vrhnje u šlag. - Istući bjelanjke u čvrsti snijeg. - Žumanjcima prvo dodati otopljenu čokoladu, zatim mascarpone, šlag i snijeg od bjelanjaka. - Staviti mousse u posudice i staviti ih u hladnjak na 1 sat da se smjesa ohladi.