http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_1.xml
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Zuccotto with Raspberries Ingredients - For the sponge cake (prepared the previous day) - 5 eggs - 120 grams powdered sugar - 1 packet Vanilla sugar - 50 grams cornstarch - 50 grams Pastry flour - For the filling - 2 centiliters Maraschino liqueur - 2 centiliters Orange liqueur - 2 centiliters Rum - 100 grams Couverture - 300 milliliters Double cream - 25 grams candied Fruit (finely diced) - 75 grams sugar - 150 grams Raspberries - 50 grams Ladyfinger - Raspberries (for decoration) - mint (for decoration) Preparation steps For the sponge cake, line a baking sheet with parchment paper. Beat the yolks with half of the powdered sugar and the vanilla sugar until fluffy. Beat the egg whites until stiff, sprinkle in the remaining powdered sugar and continue stirring until the meringue is shiny and the sugar is well incorporated. Fold the egg whites into the egg yolk mixture with a mixing spoon. Sift the flour and cornstarch over the egg mixture and fold in gently. Spread the batter about 1 cm (approximately 1/2 inch) high on the prepared baking sheet, and bake on the middle rack in the preheated oven at 175°C (approximately 350°F) for about 20 minutes. Remove the finished sponge cake from the oven, let cool slightly and turn out gently onto a board. Remove the baking paper and leave to cool, covered with a damp kitchen towel overnight. Line a deep bowl with plastic wrap. Cut out a small circle (the size of the bowl bottom) from the sponge cake. Cut the remaining cake into strips and line the bowl with it. Mix the maraschino, rum, and orange liqueur and brush the cake with the mixture. For the filling, chop the chocolate coarsely and melt in a water bath. Beat the double cream and sugar with the mixer until stiff, remove 1/3 of the cream and place in a second bowl. Stir the raspberries and candied fruits into the remaining cream. Spread this mixture onto the cake evenly. Crumble the ladyfingers and mix with the remaining cream and the chocolate, spread over the raspberry cream and cover with the remaining cake. Wrap with plastic and put in the freezer overnight. To serve, turn the Zuccotto out onto a plate and garnish with raspberries and mint leaves.
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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.