http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_1.xml
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My family still farm the same land, and thanks to my mother's care and attention there is always plenty of eggs in the hen house. Looking after the chickens is one of our Little Blossom's favourite farm chores. Chocolate Sponge with fresh fruit and cream 6 eggs - separated 300g caster sugar 200g plain flour 2 teaspoons baking powder 2 tablespoons butter 4 heaped teaspoons cocoa powder 6 tablespoons warm water For the filling: 2 cups cream 4 tablespoons icing sugar 1 teaspoon vanilla essence 2 cups fresh raspberries - if fresh is unavailable, jam will do the trick. an extra 2 to 3 cups fresh seasonal fruit Preheat the oven to 180deg. Line a 18 x 25cm or similar sized baking tin with baking paper. Beat the egg whites until soft peaks form. Add approximately half the sugar, a tablespoon at a time and beat until the mixture holds firm peaks. In a separate bowl beat the egg yolks and sugar until they are pale and doubled in volume. Don't add the sugar to the yolks until you are ready to beat them or lumps of yolk will form around the sugar. Place the water, cocoa and butter into a small saucepan and heat gently until the butter is melted and the mixture is smooth and glossy. Allow to cool. Fold the yolk mixture into the beaten egg whites. Now fold the cooled cocoa mixture into the eggs. Double sift the flour and baking powder and gently fold it into the egg mixture. Pour the sponge mixture into the prepared baking tin. Bake for 25 to 30 minutes until the sponge is well risen and bounces back when pressed. Allow the sponge to cool in the tin, then turn it out and remove the baking paper. Using a large serrated knife cut the sponge length-ways into two pieces. Beat the cream and icing sugar to soft peaks. Add the vanilla essence. Mash the first measure of raspberries and spread them on the bottom layer of sponge. Cover with cream and sprinkle with whole raspberries. Place the top layer of sponge on top and cover with the remaining cream. Arrange the extra fruit on top and 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.