http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_1.xml
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Mocha Cake Roll Ingredients - For the cake - 6 eggs - 250 grams sugar - 1 packet Vanilla sugar - 125 grams Pastry flour - 50 grams cornstarch - 1 heaping tsp Baking powder - 1 generous pinch salt - For the filling - 1 packet Chocolate pudding - 1 Tbsp cornstarch - 2 Tbsps Cocoa - 2 heaping Tbsps Instant coffee - 125 grams sugar - 500 milliliters milk - 250 grams butter - To decorate - 150 grams Couverture - 300 grams Whipped cream - 2 packets Vanilla sugar - fresh Raspberries Preparation steps For the cake: Beat the egg yolks with warm water until frothy. Add 2/3 of the sugar and vanilla sugar. Stir until creamy. Beat the egg whites until stiff with the salt and the remaining sugar. Fold the egg whites into the egg yolks. Sift the flour, cornstarch, and baking powder over the egg mixture. Fold into the eggs, but be careful not to over stir. Spread the dough thinly on a parchment-lined baking tray. Bake in a preheated oven for 10 minutes at 200°C (approximately 400°F). Turn the cake out onto a sugared cotton towel. Remove the parchment paper from the dough. Roll the dough with the towel and leave to cool. Meanwhile, for the filling: Mix the pudding powder with the cornstarch, cocoa, coffee powder, and sugar with a little cold milk. Bring the rest of the milk to a boil and stir in the pudding mixture. Bring to a boil again while stirring. Let the pudding cool, stirring occasionally so that a skin doesn't form on top. Stir the the butter while the pudding is still warm. To assemble: Carefully unroll the cooled sponge cake and spread with 2/3 of the filling. Reroll the cake using the towel to help. To decorate: Melt the chocolate couverture in a bowl over a pot of simmering water. Spread a thin coat of the chocolate with a pallet knife on a marble plate or a cold baking tray. Scrape with a sharp bowl scraper or a pallet into rolls by pushing the chocolate. Dust the pallet with a mixture of powdered sugar and cocoa to make this easier. Whip the cream until stiff with the vanilla sugar until stiff. Transfer the cream into a piping bag. Spread the cake roll with the whipped cream and then decorate with the chocolate rolls and fresh raspberries. Cut off the ends and store in the refrigerator until ready to serve.
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Nije da su vam trešnje neophodne za izradu ove rolade ja sam je samo da je malo nadopunim uz kremu premazala i sa prošlogodišnjim pekmezom od trešanja. U originalu je rolada bez ikakvog voćnog dodatka ali mani se baš dopala ovako sa voćnim dodatkom. Tijesto za samu roladu je više nego odlično, bila sam sigurna da će popucati prilikom motanja obzirom da se upotrebljava oštro brašno ali nije ni najmanje. RECEPT: Recept za ispis Za roladu: 6 jaja 6 žlica šećera 1 vanilin šećer 6 žlica oštrog brašna 1/2 praška za pecivo Za nadjev: 150 g pekmeza od trešanja 250g krem sira 75 g šećera u prahu 100 g kiselog vrhnja 50 g kokosa Za ukras: 200 ml vrhnja za šlag Zagrijte pećnicu na 200 C. Veliki lim obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. Mikserom bjelanjke istucite u čvrsti snijeg. Žumanjcima dodajte šećer pa ih također mikserom izradite dok im se količina ne udvostruči i šećer se otopi. Prosijte brašno pomiješano sa praškom za pecivo. Umiješajte u pjenastu smjesu žumanjaka. Na kraju umiješajte i snijeg od bjelanjka. Dobivenu smjesu rasporedite u jednoličnom sloju na lim za pečenje. Pecite u prethodno zagrijanoj pećnici 12 minuta. Zarolajte roladu zajedno sa papirom za pečenje pa je ostavite da se ohladi. Ohlađenu roladu premažite pekmezom od trešanja. Za nadjev mikserom izradite krem sir, kiselo vrhnje, kokos i šećer u prahu dok ne dobijete jednoličnu smjesu. Premažite preko ohlađene rolade pa je ponovno zarolajte. Vrhnje istucite u čvrsti šlag pa premažite roladu izvana. Ukrasite po želji. Ohladite prije posluživanja.