http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_1.xml
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Orange Cake Ingredients - For the cake - 300 grams butter - 300 grams sugar - 4 eggs - 300 grams Pastry flour - 1 teaspoon Baking powder - To garnish - butter (for the pan) - 500 milliliters Whipped cream - Pastry flour (for dusting the pan) - 1 packet whipped cream stabilizer - 5 tablespoons candied orange (chopped) - 5 tablespoons Candied lemon (chopped) - For the filling - 750 milliliters Orange juice - 1 ½ packets vanilla pudding mix - 4 tablespoons sugar Preparation steps For the cake: Grease the baking pan with soft butter. Preheat the oven to 200°C (approximately 400°F). Coat the pan with flour and shake out any excess flour. Beat the butter until fluffy. Add 2/3 of the sugar and beat until the sugar is dissolved. Separate the eggs. Beat the egg yolks into the whipped butter. Beat until thick and fluffy. Sift the flour with the baking powder over the butter and eggs. Beat the egg whites until stiff and add the remaining sugar. Fold the egg whites into the batter. Transfer the batter into the prepared pan and smooth. Bake in the hot oven for 50-60 minutes. Check to see if the cake is done with a toothpick. Remove from the oven and turn out of the pan. Let cool completely before cutting into three layers horizontally. For the filling: Mix the vanilla pudding with 4 tablespoons of orange juice. Place the remaining orange juice in a saucepan and bring to a boil with the sugar. Add the vanilla pudding mixture and let boil briefly, stirring constantly. Allow to cool slightly and then spread each layer of cake with the orange filling. Stack the cake and spread any remaining filling on top. To garnish: Beat the cream with the stabilizer until stiff. Cover the cake with the cream. Garnish with the orange and lemon peel. Chill for 2 hours before serving. If desired the cake can be served with lime or lemon zest as well.
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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.