Rasberry roll

rasberry roll


4 eggs

Sugar 130 g

Boiling water-3 tbsp

Flour-75 g

Corn Starch-45 g


Curd cheese-250 g

Cream 33% -150 g

Raspberry-120 g

Sugar-50 g

To start with, we should separate the squirrels from the yolks. Then, mix the yolks with 130 grams of sugar and beat. The mass should become dense, increase in volume and turn white. It will take about 5 minutes. It all depends on the power of the mixer and the volume of the dishes in which we beat. Let me remind you that all ingredients must be at room temperature.

In whipped yolks, add 3 tablespoons of boiling water and again stir 15 seconds.

Now pour 75 grams of flour and 45 grams of corn starch, mix until smooth and remove the bowl to the side.

Beat the remaining proteins from 4 eggs. You do not need to add anything to them.

Proteins should turn out to be very dense and keep in a bowl when turned over. Gently add whipped proteins to the mixture of yolks and flour. Add in 2–3 steps, kneading with a spatula from the bottom up. Cover the baking sheet with parchment and put our dough on it. The size of a baking sheet is 40х30.

Bake in a preheated oven to 180 degrees for 12 minutes.

We take out the finished biscuit from the oven and place it on a clean parchment with the front side, remove the parchment on which the biscuit was baked. For aesthetics, I turned the dough one more time. Twist into a tube.

We will prepare the simplest, but very tasty cream.

We take 250 grams of cottage cheese, pour 150 grams of fat cream to it. Both ingredients are cold.

Previously, I boiled 120 grams of raspberries and 50 grams of sugar, the resulting mashed potatoes should be filtered from seeds. Add the cooled mash to the total mass.

We take the cooled roll and unfold it. Spread the cream on a biscuit. Lay out blueberries on the inner edge. It goes well with raspberries in our cream. Turn the roll. Decorate with strawberries and blueberries. Glue berries on cream or chocolate.

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