http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_1.xml
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Charlotte Ingredients - For the cake - 4 egg yolks - 3 tablespoons warm water - 60 grams honey - ½ teaspoon Natural vanilla - 4 egg whites - 1 pinch salt - 80 grams Pastry flour - 40 grams finely ground Buckwheat - 350 grams Red currant jelly - For the filling - 6 sheets clear gelatin - 3 egg yolks - 100 grams honey - ½ organic lemon (zested) - lemons (juiced) - 200 milliliters white wine - 2 tablespoons Cognac - 3 egg whites - 400 milliliters Whipped cream - 250 grams Grape - 1 tablespoon chopped Pistachio Preparation steps Preheat the convection oven to 200°C (approximately 400°F). Beat the egg yolk with water, 80 grams (approximately 4 tablespoons) of honey and vanilla until fluffy. Beat the egg whites until stiff and fold into the yolk mixture. Sift the flour and buckwheat flour over the mixture and gently fold to combine. Line a baking sheet with parchment paper and fold up the edges. Spread the batter on it, smooth and bake for about 12 minutes. Allow to cool briefly and turn out onto a kitchen towel, spray the parchment paper with water, remove and spread the rose hip preserves evenly on the cake. Roll the cake immediately using the kitchen towel and allow to cool. For the filling, soak the gelatin in cold water. Beat the yolks with 80 grams (approximately 4 tablespoons) of honey, lemon zest, lemon juice and white wine until foamy. Drain the gelatin well and melt in a small pan over low heat. Stir a small amount of the egg yolk mixture with the cooled gelatin and then stir into the entire yolk mixture. Add the cognac, mix and place in the refrigerator to set. Beat the egg whites until very stiff, beat 200 ml (approximately 1 cup) of the cream until very stiff and fold both into the solidifying cream and place back in the refrigerator. Cut the cake roll into about 1 cm (approximately 1/2 inch) wide slices and line a round, smooth bowl with the slices. Fill with the cream, smooth and leave to set in the refrigerator. Before serving, beat the rest of the cream until stiff, sweeten with the remaining honey and pour into a piping bag. Turn out the Charlotte on a plate, decorate the border with cream, garnish with grapes and sprinkle with pistachios.
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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.