The fastest raspberry roll. Raspberry roll Quick roll with raspberry filling
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dough recipe
Raspberry roll
Bake biscuit roll quite easy, especially since for its preparation you need simple products and some time. Such a roll will decorate a festive tea party, gather the whole family for intimate conversations, maybe tasty treat for unexpected guests.Raspberry roll is very tasty: soft dough, soaked in berry syrup, a wonderful treat for tea or coffee.
Raspberry Roll Recipe:
In order not to waste time, the oven turns on so that it has time to warm up by the time the dough is ready. The temperature in it should be about two hundred degrees.
In a deep bowl, beat five eggs with a glass of sugar with a mixer. A glass of sifted flour is poured premium, and the dough is mixed from one edge to the other until a uniform consistency is obtained.
A medium-sized baking sheet is lightly greased vegetable oil and sprinkled with sugar so that the finished biscuit does not stick.
The dough is poured so that an even layer covers the baking sheet. Put in the oven for about ten to fifteen minutes.
During baking, the oven door should not be opened so that the biscuit does not fall off, but is baked airy and tender. As soon as the top of the dough is covered with a faint blush - it's ready.
Immediately from the oven in a hot form, the biscuit is smeared with thick raspberry jam and rolled up into a tight roll. So that it does not break at the same time, it is better to cut off its edges over the entire area.
raspberry roll recipe:
Eggs - 5 pieces,
- premium flour - 1 cup
- sugar - 1 glass
- oil for lubrication
Bon appetit!
As you can see, there is nothing particularly difficult about this. recipe raspberry roll. This dough is suitable for many different culinary products and dishes, and the filling is the simplest.
Try it, it's delicious!
The recipe belongs to Anton Kahler, Chef culinary studio VkusnoTerria, whose master class I attended last year.
A New Year's feast in our penates is not the best moment for the premiere of a dessert; As you know, by the time a sweet appears on the table, not everyone is already able to appreciate it. The fact that the debut was so successful suggests one of two things: either we began to drink less on New Year, or raspberry roll is really extraordinarily good.
I'm leaning towards the latter option. Now that the leisurely winter holidays have come, you can give yourself pleasure and once again prepare a dessert and, in the middle of the snowy silence, really taste the most delicate roll, saturated with summer raspberry flavors.
Ingredients:
- For the biscuit:
- 3 eggs;
- 75 gr. granulated sugar;
- 50 gr. flour;
- 40 gr. corn starch;
- 5 gr. vanilla essence;
- 25 gr. butter.
For cream:
- 250 ml of heavy cream;
- 250 gr. mascarpone;
- 75 gr. powdered sugar;
- 100 gr. raspberries (cherries, strawberries);
- 5 gr. vanilla essence.
For impregnation:
- 100 gr. raspberry puree;
For submission:
- 200 gr. raspberry puree;
- 25 gr. mint leaves;
- 100 gr. raspberries (can be frozen)
Mix flour with corn starch.
Beat eggs with sugar until the mass turns white. Add vanilla essence, mix and add the flour mixture three times, mixing well each time.
Line a baking sheet with baking paper, grease butter and pour out the resulting dough. Smooth over the entire size of the pan.
Heat up the oven to 180C.
Bake the cake for 10-12 minutes or until lightly browned.
Whip cream with powdered sugar in a food processor (start at low speed, then increase the speed). Add vanilla essence and mascarpone cheese and beat again.
Cover the cake with a towel and carefully flip over. Remove the baking paper, and soak the cake with mashed berries and roll up the long side.
After 5 minutes, unfold the towel, grease the cake with 2/3 parts of the cream (leave the far third of the cake free. Spread the berries over the cream and roll it up again.
Sometimes I want something not just tasty, but also festively beautiful. So I wanted to cook something not too complicated, but something that I could proudly put on the table ... and, of course, eat it with pleasure. That's how the idea to make raspberry roll came about. More precisely, the roll itself is chocolate, but its filling is cream with raspberries.
In general, the advantages of such delicious pastries I can praise for a long time, but believe me, this is one of those recipes that is better to try once than look through a hundred times. Also, if you have any left fresh raspberries- use it immediately. Do not waste good. Especially since you get such a delicious raspberry roll!
Ingredients:
- 3 chicken eggs
- ½ p. vanilla sugar
- 2 tsp baking powder
- 1 st. powdered sugar
- 1/3 st. cocoa powder
- ½ st. flour
- 1 black chocolate
- 1 st. fat sour cream (it is best to take homemade)
- 400 g raspberries
- Powdered sugar for sprinkling the roll
Cooking step by step with photos:
- Crack the eggs into a deep bowl, add the powder, vanilla sugar and baking powder.
- Beat well with a mixer so that the mass brightens noticeably.
- Mix flour with cocoa powder.
- Mix well.
- Slightly add to the egg mass, continuing to beat with a mixer.
- Three chocolate on a fine grater, add ½ chocolate to the dough, leave the second part for sprinkling raspberry roll.
- Beat again with a mixer until smooth.
- We cover the baking sheet with baking paper, pour the dough.
- We send it to the oven at 180C for 12-15 minutes.
- The finished biscuit, carefully turn over on a towel, covered with baking paper.
- We remove the baking paper on which, in fact, the biscuit was baked.
- Quickly, while the biscuit is still hot, carefully roll it up, leaving the paper inside.
- Let the roll cool, then unroll.
- Whisk sour cream with sugar.
- The cream should become thick.
- We spread our roll with cream.
- On top, put raspberries on the cream.
- Again, carefully twist the roll - this will be easy, since the biscuit has already taken shape when it was hot. From above, you can “fix with baking paper so that the raspberry roll holds its shape.
- We send it to the refrigerator so that the cream freezes. We remove the paper, cut off the edges of the roll so that it looks more presentable :) Sprinkle with powdered sugar and the remnants of grated chocolate.
- Here is such a handsome man - it turns out raspberry roll!
I really love biscuit pastries, especially in combination with fruit filling. So, on the forum I already posted a couple of recipes for biscuits, which I myself baked, tried, approved. But I have never been able to bake such a biscuit that can be rolled up and that it does not break. Therefore, the venture did not leave. And finally I decided to try classic recipe biscuit dough, without soda, without fats and dairy products, from only flour, eggs and sugar. For a long time I wanted to cook a roll with raspberries. Roll up this time biscuit dough turned out to be a roll. But to be honest, classic biscuit I was a little disappointed with the taste: the recipes for biscuits that I tried before (with condensed milk or sour cream), although they cracked when twisted, were tastier. Although my husband ate this roll with great pleasure and was even glad that I refuse in his favor :-)
1. Cooking a classic biscuit is very simple, it couldn't be easier. First you need to take fresh (required!) Eggs, separate their whites from the yolks.
2. Pour 3/4 cup of sugar to the yolks.
3. Rub the yolks with sugar until white.
4. Pour a glass of flour to the yolk-sugar mass.
5. Stir the dough until smooth and set aside for a while.
6. Sort fresh raspberries, place in a saucepan.
7. Cover the raspberries with the remaining sugar.
8. Put on fire and, stirring, heat until the raspberries release juice.
9. As soon as the raspberries begin to boil, pour the diluted starch into it (pour the starch with 1-2 tablespoons cold water and stir with a fork). Stir the raspberries to dissolve the starch, cook for 3-4 minutes until thickened.
10. Put the raspberry filling to cool.
11. Spread part of the dough (less than half) with a spoon on the bottom of our form, trying to distribute it evenly so that the dough layer is the same height.
12. egg whites beat with a mixer. In order for the proteins to whip well, they must be separated into a completely dry bowl so that there is not a single drop of water on the bottom. You can pre-cool the proteins in the refrigerator.
13. Beat the whites into a strong foam without adding sugar and powdered sugar.
14. Whipped proteins enter into the dough gradually, in small portions.
15. Stir the biscuit dough until smooth. It will become liquid, fluid.
16. Preheat the oven to 180-200 o C. We do not grease the baking sheet with anything, we cover it with a sheet of parchment paper. When the oven has already warmed up to the desired temperature, pour the biscuit dough into the middle of the baking sheet - it should spread in an even layer by gravity, the main thing is that the baking sheet stands on a flat surface with an open horizon.
17. We send the baking sheet to the oven and bake the biscuit for no longer than 10 minutes. The dough remains white, only slightly browned at the edges from under the bottom.
18. We get ready dough from the oven and, together with parchment, roll the still hot dough into a roll.
19. Let the biscuit cool slightly and, carefully unfolding it not completely, remove the parchment.
20. Lubricate the cooled biscuit with raspberry filling.
21. And again we turn into a roll.
If the roll turns out to be very long, as in my case, you can cut it in half.
In the section, the classic biscuit turns out to be not too porous, more precisely, it is porous and soft, but the pores in it are not large, but like in a small kitchen washcloth. If you bake a biscuit on soda with vinegar, then it will be more loose and not as dense as the classic one turns out. Also, the density of the biscuit dough can be adjusted by the amount of flour. Some, instead of a whole glass for 5-6 eggs, put half a glass of flour or 3/4, then the biscuit will be even more tender, like an omelet. Yes, my filling also turned out to be watery - the starch failed. I bought Dr. Otker's corn brand, put 1 spoon, but it did not thicken almost. The first time I buy it, I had to put 2 spoons instead of one or less raspberries to take. But it turned out delicious anyway, although I expected more. For beauty, raspberry biscuit roll can be sprinkled with powdered sugar and a few whole raspberries.
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