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Sponge Cake Roll with Passion Fruit and Quark Filling Nutritional values (Percentage of daily recommendation) Ingredients - Ingredients - 4 eggs - 120 grams sugar - 1 packet Vanilla sugar - 100 grams Pastry flour - 1 Tbsp cornstarch - 4 Passion fruit - 2 Tbsps Vanilla syrup - 100 milliliters Whipped cream - 250 grams Quark - 4 Tbsps powdered sugar Preparation steps Separate the eggs. Mix the yolks with 4 tablespoons warm water, 50 grams (approximately 2 tablespoons) sugar and vanilla sugar until fluffy. Beat the egg whites until very stiff and sprinkle in 50 grams (approximately 2 tablespoons) of sugar. Fold the egg whites into the egg yolk mixture with a mixing spoon. Sift the flour and cornstarch over the top and fold in. Spread the batter evenly on a baking sheet lined with parchment paper. Bake on the middle rack of a preheated oven at 180°C (approximately 350°F) until light brown (about 12 minutes). Meanwhile, sprinkle a kitchen towel with the remaining sugar. Remove the sponge from the oven and turn out onto the prepared cloth. Brush the parchment paper with cold water and remove from the cake. Roll the cake along with kitchen towel and let cool. For the filling, cut the passion fruit in half and remove the pulp. Mix with vanilla syrup. Whip the cream. Stir the quark together with 3 tablespoons powdered sugar until creamy with an electric mixer at the highest speed for about 4 minutes. Fold the whipped cream into the quark. Unroll the cake and remove the cloth. Spread the cake evenly with the cream and passion fruit mixtures, gently roll up and refrigerate for at least 1 hour. Sprinkle the jellyroll with remaining powdered sugar just before serving and slice.
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četvrtak, 10. kolovoza 2017. Rolada sa kokosom i malinama Ne znam kako vi ali ja najčešće spremam zanimljive recepte na osnovu izgleda. Tako sam i ovaj. Kada sam ga krenula pomnije čitati nisam bila sigurna hoće li mi se odgovarati kombinacija malina i kokosa. Ali dopala mi se, i to jako. Svakako preporučam za isprobati. Original recepta možete pronaći na blogu Prstohvat soli. RECEPT: Recept za ispis Za roladu: 4 jaja 100 g šećera 1 vanilin šećer 80 g brašna Za kremu: 500 ml vrhnja za šlag 2 žlice šećera u prahu 100 g kokosa Za premaz: pekmez od maline Za ukras: 250 g malina Zagrijte pećnicu na 180 C. Veliki plitki lim od pećnice obložite papirom za pečenje. Odvojite bjelanjke od žumanjaka. U bjelanjke dodajte polovicu šećera pa ih mikserom izradite u čvrsti snijeg. Odložite sa strane. Žumanjcima dodajte drugu polovicu šećera i vanilin šećer pa i njih mikserom izradite u čvrsti snijeg. Ručno umiješajte prosijano brašno. Na kraju umiješajte i snijeg od bjelanjaka. Dobivenu smjesu rasporedite po pripremljenom limu. Pecite u prethodno zagrijanoj pećnici 10-12 minuta. Vruću roladu maknite sa lima pa je zarolajte zajedno sa papirom za pečenje. Ohladite. Za kremu mikserom izradite vrhnje za šlag i šećer u prahu dok ne dobijete srednje čvrstu smjesu. Umiješajte i kokos. Razmotajte roladu i odstranite papir. Unutarnju stranu rolade premažite pekmezom od maline. Na pekmez rasporedite 2/3 kreme pa je razmažite u jednoličnom sloju. Maline operite i osušite. Rasporedite maline po kremi ali ostavite nekoliko za ukras rolade. Zarolajte roladu i stavite je na pladanj za posluživanje. Roladu izvana premažite preostalom kremom a ukoliko vam nešto kreme preostalo ukrasno je naštrcajte na vrh rolade. Ukrasite preostalim malinama. Ohladite prije posluživanja. 2 komentara: