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Raspberry Sponge Roll Cake (0 votes) (0 votes) Difficulty: moderate Difficulty Preparation: 1 hr 10 min. Preparation Ingredients for - For the cake - 4 eggs (separated) - 1 pinch salt - ½ cup sugar (plus extra for sprinkling) - ¾ cup all-purpose flour - 0.333 cup cocoa powder - 0.333 cup Corn starch - For the raspberry cream - 4 cups Raspberries - 3 Tbsps powdered sugar - 1 Tbsp lemon juice - 1.333 cups Quark - 1 ⅔ cups cream (48% fat) - 1 tsp vanilla extract - To decorate - mint - powdered sugar Preparation steps For the cake: heat the oven to 220°C (200°C fan), 425°F, gas 7 and line a 40cm x 30cm |16" x 12" baking tin with non-stick baking paper. Whisk the egg whites with the salt and half the sugar to form stiff peaks. Whisk the egg yolks with the remaining sugar until light and fluffy. Spoon the egg whites onto the egg yolks. Sift in the flour, cocoa and cornflour and gently stir until evenly combined. Spread evenly in the tin and bake for 10-12 minutes until springy to the touch. Sprinkle a sheet of non-stick baking paper with 2 teaspoons of sugar. Turn out the cake onto the sugared paper and peel off the baking paper. Roll up the cake with the baking paper inside and place seam-side down and leave to cool. For the raspberry cream: blend 2/3 of the raspberries with the icing sugar and lemon juice to a puree. Press the mixture through a sieve and stir in the quark. Whisk together the cream and vanilla until thick, then fold into the raspberry quark mixture. Unroll the sponge cake and spread half of the cream over it, leaving 1-2cm|1/2"-3/4" free around the edge. Roll the cake up again and put on a serving plate. Coat with the remaining raspberry cream. Decorate with the remaining raspberries and mint leaves. Sift icing sugar over the top.
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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: