http___www.thursdaycooking.com.hr_2019_05_rolada-sa-kokosom-i-sirom.html_1.xml
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Sponge Cake with Strawberry and Rhubarb Filling Ingredients - For decoration - 250 grams Whipped cream - 250 grams Strawberries - 100 grams Meringue (cookies) - powdered sugar - For the cake - 250 grams sugar - 1 packet Vanilla sugar - 8 eggs - 50 grams Pastry flour - 50 grams cornstarch - 250 grams ground almonds - 2 tsps grated Lemon peel - butter (for the springform pan) - breadcrumbs (for the springform pan) - For the filling - 250 grams Strawberries - 400 grams Rhubarb - 100 grams sugar - 250 milliliters milk - 1 packet Vanilla sugar - 4 sheets red gelatin - 3 sheets clear gelatin - 4 egg yolks - 250 milliliters Whipped cream Preparation steps For the cake, separate the eggs. Beat the yolks with sugar and vanilla sugar until fluffy. Mix together the flour, cornstarch, almonds and lemon zest. Beat the egg whites until stiff and fold into the egg yolk mixture. Gently fold in the dry ingredients. Pour the batter into a springform pan which has been greased and coated with breadcrumbs. Bake in a preheated oven at 180°C (approximately 350°F) for 50-60 minutes. Cool the cake fully, remove from the pan and cut twice crosswise to form 3 even layers. For the filling, rinse and trim the rhubarb and strawberries. Cut the rhubarb into 1 cm (approximately 1/2 inch) long pieces. Sprinkle with 2 tablespoons sugar and bring to a boil in a saucepan. Sliced the strawberries and mix with 1 tablespoon sugar, let stand briefly and roughly crush. Soak the gelatin in cold water. Bring the milk and vanilla sugar to a boil, then remove from the heat. Beat the egg yolks with remaining sugar until fluffy, add the hot milk while stirring, then stir in the drained gelatin. Add the rhubarb and strawberries and refrigerate until it begins to gel. Whip the cream until stiff and fold into the mixture and refrigerate again until the mixture is spreadable. Spread the filling on the bottom two layers and stack, ending with the top cake layer. For decoration, whip the cream and coat the cake with about 2/3 of it. Pour the remaining cream into a pastry bag with a star tip and decorate the surface with strawberries, coarsely crumbled meringue cookies and cream. Dust with powdered sugar, slice 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.