Sponge roll: recipes. Sponge Roll with Protein with Custard and Exotic Fruit Fast and Delicious Roll Cream

06.12.2020

Do you know why I bake today biscuit roll with cream? And baked yesterday, by the way. No, not because it tastes good and eats up very quickly (although this is certainly a very good reason to fire up the oven). Everything is simpler. Our Youngest girl wrote a letter to Santa Claus, expressing her wishes. On the one hand, this fact itself is nothing special, but on the other, she asked for new socks for her dad. But not just some kind of socks, but socks .. from Trading House "Chanel"! Of course, I am not yet ready to disappoint a six-year-old child, however, and buying socks (even if they existed) at the price of a Boeing wing is also not included in my plans. In general, the decision has been made: we buy ordinary black men's socks and embroider the famous logo on them. Isn't it a solution? The child, I think, will not guess, there will be a wave of happiness, and everything is fine, except for one thing: for a week now I have not been able to bring myself to sit down and embroider this simple badge on the left toe, and then on the right. Well, or vice versa. I'm too lazy, do you understand? And so I bake tirelessly biscuit roll with cream- in my opinion, there is more sense in this event, and I am happy to implement it. Procrastination in action. In general, you know, I came up with it! Ready to bake delicious, tender, weightless, delicious biscuit roll with cream to the one who will sew two Chanel logo designs for me on men's socks. Is it going?

To easily burn 500-600 kcal, you just need to forget about the biscuit in the oven.

After all, every man should have a pair of little black Chanel socks! If you agree with me, write-call, we will agree on an exchange, biscuit rolls with cream I bake perfectly and almost with my eyes closed, no doubt it will be delicious.

How to make a sponge roll with cream

Ingredients for the biscuit roll - dough:

5 eggs;

1 cup of sugar;

1 cup flour;

Cooking a biscuit:
1. Preheat the oven to 190C. Cover the baking sheet with parchment. Grease the parchment with vegetable oil and sprinkle lightly with flour.
2. Sift flour with baking powder several times.
3. Beat the whites with the addition of citric acid at high speed with a mixer until soft peaks. Citric acid is needed in order to keep the fluff of the whipped proteins. Then add vanilla extract and salt. We continue to beat, adding 2 tablespoons of powdered sugar. Whisk until stiff peaks.
4. Add the flour mixture to the whipped egg whites, and gently stir with a silicone spatula, from bottom to top until smooth. Without fanaticism, otherwise the squirrels will settle.
5. We transfer the dough into a pastry bag or a syringe with a round nozzle and place the strips diagonally on the parchment (see photo), then sprinkle icing sugar, bake in the oven for 12-15 minutes. Focus on your oven!
5. Remove the biscuit from the oven, and overturn it on a new sheet of parchment sprinkled with sugar (the parchment will be on top of which the biscuit was baked).
6. Carefully remove the parchment on which the biscuit was baked (it can easily come off without being moistened with water).
7. Then quietly roll up the roll. Do not make an effort, do not try to wrap the biscuit too tight. The rolled roll can be secured with culinary thread or tape in two places. Allow the biscuit in this form to cool slightly at room temperature.

Cooking custard + exotic fruits:
1. Mix starch with sugar (4 tbsp. L.), Drive in eggs, grind everything until there are no lumps left.
2. Other 4 tbsp. Pour tablespoons of sugar into a saucepan with milk, bring to a boil, add vanilla extract.
3. Stir the mass in a thin stream and pour hot milk into it. Then pour everything back into a saucepan, boil over low heat for several minutes until thickened (do not bring to a boil). Remove the cream from heat, transfer to a bowl, cover with foil (touching the surface so that a crust does not form) and cool completely.
4. After the cream has cooled, introduce curd into it cream cheese stir with a whisk until smooth.
5. Throw exotic fruits in a colander, collect the syrup, it will be needed to impregnate the biscuit. Cut the fruit into small pieces.

ASSEMBLING THE ROLL:
1) Gently unwind the slightly cooled biscuit cake, remove the parchment and soak in the fruit syrup. Leaving the inner edge of the crust slightly bent, distribute the cooled cream over the inner surface of the roll, and put the chopped fruits on top of the cream. Roll up gently. Sponge roll Place seam side down on a serving dish. In this form, put in the refrigerator for an hour or overnight.
2) Trim the edges and dust the top with powdered sugar before serving. And serve.

Biscuit roll is baked from available products that are always available in the kitchen. The variety of fillings is also a huge plus. You can coat baked goods with jam or any cream, and you can also put any fresh or canned fruit in the layer.

The only drawback of this dessert lies not in it, but in the heads of the housewives, who have never prepared it - suddenly it will not be possible to roll it up. A selection delicious recipes and detailed description technology will make biscuit rolls a favorite treat in any family and will help overcome possible fears.

This pastry is simple in terms of the amount of products that make up the dough. You do not need to cook for a long time and the layer. Her role will be perfectly handled fruit jam or thick homemade jam... You should not take a too liquid component, because of it, the biscuit can simply turn sour. Then you will have to eat the dessert with a spoon.

What you need for a biscuit roll with jam or jam:

4 eggs;
180 g icing sugar;
160 g flour;
3 g salt;
5 g of slaked soda with vinegar or lemon juice;
200-250 g of jam (thick jam).

Dessert baking steps:

Beat eggs with salt with a mixer. When the mass turns into lush foam, slowly add the powder without stopping the mixer. Then manually stir in flour and slaked soda.
Pour the dough onto a greased baking sheet and smooth. Fast biscuit roll - in 5 minutes in the oven at 200 degrees, it will be completely baked.
Remove the hot cake from the mold on a linen towel, grease with jam or jam and roll it up. Before serving, you can decorate the baked goods with powder, almond petals or glaze.

With condensed milk cream

Pleasant milky taste biscuit baked goods is able to give condensed milk. Depending on personal preference, milk can be simply condensed or boiled.

For a roll with condensed milk cream you will need:

4 eggs;
180 g sugar;
160 g flour;
150 g butter;
200 g of condensed milk;
15-20 ml of brandy;
3 g vanillin.

How to make a roll:

Beat eggs from the refrigerator until fluffy. Beat with a mixer, gradually adding sugar. When the volume of the sweet egg mass doubles, add flour. Mix it only with a spatula, not with a mixer and in one direction.
Line a baking sheet with oiled parchment. Spread the dough on it in an even layer, which is then baked in a preheated oven until light golden brown.
Roll the hot sponge cake together with paper and leave to cool. It is very convenient to use oiled baking paper for baking a biscuit cake. With it, it will definitely move away from the form and after preliminary folding it will not stick together.
In the meantime, beat the soft butter with a mixer until white. Further, so as not to overbeat the cream, stir in condensed milk, cognac and vanilla with a spatula.
Expand the cooled biscuit, remove the paper from it, grease it generously with cream and roll it up again. Top it can be covered with chocolate icing and sprinkled with crushed nuts.

With bananas

For those who are afraid that the cake will break when rolling, we can recommend starting to learn how to make biscuit rolls from this recipe, which is also beautifully called "Elephant's Tear".

For the base - a chocolate biscuit cake, you need to prepare:

5 eggs;
300 g sugar;
300 g flour;
150 ml of water;
75 g cocoa powder;
7 g baking powder.

For the inner filling of the roll you will need:

300 ml of milk;
250 g butter;
150 g of boiled condensed milk;
50 g flour;
30 g starch;
2 bananas;
vanilla and ground nuts taste.

Top baked goods are glazed from:

100 g dark chocolate;
100 ml cream;
30 g butter.

Bakery:

Separate whites and yolks. Beat the first separately with a mixer in a foam, and bring the yolks white and fluffy together with sugar and water. Connect both masses carefully.
Introduce mixed bulk components into the egg mixture. Chocolate biscuit dough bake a rectangular cake. While hot, fold it in half lengthwise with a rolling pin inside and cover with a damp towel. So the cake should stand for an hour.
Boil milk with flour and starch, then let cool until room temperature and beat together with boiled condensed milk and soft butter. Add nuts and vanilla to the cream to taste.
Peel the bananas and cut them so that they can be laid out in an even row. Grease the crust liberally with cream, put the bananas in the middle and give the dessert a teardrop shape. Pour the roll with fondant from chocolate and cream melted with butter on top. Decorate to taste. After a couple of hours in the cold, you can feast on an elephant's tear.

With custard

Simple biscuit roll combined with custard and exotic fruits turns into an exquisite dessert. The zest of the roll also lies in the biscuit dough, which is cooked with proteins.

The biscuit cake is baked from:

6 chicken egg proteins;
200 g icing sugar;
2.5 g citric acid;
2.5 g salt;
110 g flour;
6 g baking powder.

The layer includes:

300 ml of milk;
2 chicken eggs;
160 g sugar;
80 g starch;
1 g vanillin;
140 g soft cottage cheese blended with a blender;
assorted canned exotic fruits(pineapple, mango, etc.).

We prepare dessert as follows:

Beat the whites with a mixer first with citric acid, after adding salt, vanilla and sweet powder in small portions. You should get hard peaks.
Gently stir in the flour and baking powder with a spatula. Spread the dough over the oiled parchment paper on the baking sheet.
Bake for 12-15 minutes. Sprinkle the finished hot sponge cake with powder and roll it into a not tight roll, which is fixed with a thread in several places.
Preparing the custard. Grind half of the sugar along with the starch and eggs. Introduce the resulting mixture in a thin stream into boiling milk with vanilla and the other half of sugar. Brew until thick and cool completely.
Mix the custard base with the cottage cheese with a whisk. Cut the fruit into small cubes.
Soak the warm biscuit cake with canned fruit syrup, cover with a layer of cream, put the chopped fruit on it and roll again.
Let the dessert stand in the cold overnight before serving. As a decoration, baked goods can be sprinkled with sweet powder.

Chocolate sponge roll

The difference with this roll is that it does not need to be rolled up first, so the cream and other ingredients should be ready and on hand.

For a chocolate honey biscuit, you need to take:

3 eggs;
100 g sugar;
30 g of honey;
50 g cocoa powder;
120 g flour;
3 g of baking soda.

The layer of the roll will be made of butter cream and cherries:

125 ml of water;
100 g sugar;
30 g flour;
100 g butter;
200 g fresh or frozen pitted cherries;
60-75 ml cherry juice for biscuit impregnation.

How to cook a roll step by step:

Beat eggs, honey and sugar for five minutes at the minimum mixer speed. Then add the free-flowing ingredients and also stir in with a mixer.
Pour the dough and spread it over the oiled parchment with a spoon. Bake the chocolate cake for 7-12 minutes, depending on the characteristics of the particular oven.
For the cream, boil the boiling syrup of water and sugar with flour. When the mixture has cooled, beat it with a mixer along with soft butter.
Ready chocolate biscuit Soak lightly with cherry juice, spread generously with cream, spread cherries on top and roll up a roll. Decorate the top with melted chocolate and a few cherries.

With poppy seeds

How to make a sponge roll with poppy seeds? You can add seeds directly to the dough, or you can make a delicious cream from grated poppy seeds and boiled condensed milk, it will turn out to be very beautiful and unusually delicate in taste.

For a roll with a poppy layer, you need to take:

5 chicken eggs;
250 g caster sugar;
250 g flour;
400 g of boiled condensed milk;
100 g butter;
50 g poppy seeds;
40 g hazelnuts.

Bake as follows:

For the biscuit, beat the yolks with half the prescribed amount of sugar and flour. Separately, beat the whites with the second half of the sugar into a stable foam. Very carefully combine the protein foam and the dough on the yolks.
From the received batter bake a rectangular cake. The baking temperature should be 200 degrees, and the time will depend on the oven. The main thing is not to overdry the biscuit so that it can be rolled up.
For the cream, just beat the butter, condensed milk, grated poppy seeds and chopped hazelnuts with a mixer into a fluffy homogeneous mass.
Roll up the hot cake, and after cooling, gently unfold, coat with cream and return the roll to its original state.

With curd cream

A sponge roll can be prepared in a new way at least every day, combining the dough recipe that is most successful in your opinion with a new filling (cream and fruit). One of the creams that go well with biscuit is cottage cheese.

For a simple and inexpensive roll with such filling, you need to take:

4 eggs;
100 g sugar;
160 g flour;
5 g baking powder;
3 g vanilla powder;
200 g of tender non-grained cottage cheese;
120 g of condensed milk.

Baking method:

Into the foam from eggs, beaten with sugar, carefully so that air bubbles do not burst, add vanilla flour and baking powder.
From the obtained biscuit dough on oiled parchment, bake a rectangular cake. Roll it up hot with baking paper and cover with a towel.
While the cake is cooling a little, beat the cottage cheese and condensed milk with a mixer into the most delicate curd cream.
Expand the biscuit, coat it with cream and, carefully removing the parchment, roll it up again. After an hour in the refrigerator, the baked goods are ready.

Sponge roll with butter cream

This roll can be called a classic. Isn't the combination of biscuit and butter cream with a subtle alcoholic note? Of course, if those with a sweet tooth are under 18 years old to feast on these pastries, alcohol should not be added to the layer.

Ingredient composition of the dough and cream:

4 eggs;
360 g sugar (half in dough and half in cream);
200 g flour;
200 g butter;
80 ml of water;
15-30 ml of brandy.

Sponge dough roll recipe step by step:

Knead from eggs, sugar and flour biscuit dough... The kneading algorithm is the same as in the recipe for a roll with condensed milk. Roll the hot rectangular sponge cake.
For the cream, boil the syrup from sugar and water. All sweet crystals should dissolve and the mixture should boil.
Soft butter beat with a mixer, pouring in the cooled syrup in a tablespoon. At the end of the whisk add cognac.
Further, the algorithm of actions is similar to the previous recipes: we unfold the cake, grease it with cream, roll it up and keep it in the cold for several hours so that the roll seizes.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

A delicious and desirable delicacy is a biscuit roll, which looks appetizing in the cut. It's good to serve it on festive table or eat on everyday days with tea or coffee. Fillings for biscuit are different - from complex custards with fruits to plain jam or condensed milk. It is worth learning the secrets of cooking a fragrant dessert.

How to make a biscuit roll

Many people love biscuit dough roll for their spectacular taste, juicy texture and soft filling saturated with aromas. Any culinary specialist can handle it if he takes into account the secrets and peculiarities of manufacturing. The preparation of a biscuit roll begins with the selection of components - you will need Wheat flour top grade, a lot of sugar, egg melange.

Cooking technology

The correct sponge cake for a roll has a soft elastic crumb with a fluffy fine-pored structure. The technology of its manufacture lies in vigorously churning egg melange with granulated sugar or powdered sugar and then adding flour with starch to the resulting mixture. Correctly made biscuit dough for roll increases when kneading by 250-300% in volume.

Mixing the dough should not last longer than 15 seconds, otherwise the flour gluten will swell, and the mass will become low-porous and dense. The liquid mass is poured into molds greased with baking fat or lined with parchment. You need to fill in the forms no more than ¾ of the height, because the biscuit will rise and swell. The baking sheet must be immediately sent to the oven.

Baked biscuit cakes at a temperature of 205 degrees for about an hour. It is worthwhile to put the molds in the oven carefully - any mechanical impact or tilt will sediment. The readiness of baking is determined by the surface - press your finger on it and see if there are any indentations (there should not be any in the finished biscuit). The cake has a golden yellow color.

Cream

The filling for a biscuit roll can be completely different. It must be applied to the cooled semi-finished product, which was previously rolled up so that it does not break. Recipes for delicious biscuit rolls involve the following fillings:

curd cream - cottage cheese, cream, sugar, vanillin;
custard - in boiling water, yolks, flour, sugar, butter;
butter - butter, icing sugar, yolks, cognac or rum;
protein - with protein foam, lemon juice, granulated sugar;
sour cream - from sour cream, sugar, vanillin;
chocolate - with milk, yolks, condensed milk, butter, cocoa;
butter - butter, condensed milk.

Sponge dough roll recipe

Any culinary specialist will need a recipe for a biscuit roll at home, which will help to please family and friends fragrant dish... For novice housewives, a recipe with a photo is suitable step by step. It's worth starting with simple ideas- make biscuit lemon cupcake on kefir with jam or boiled condensed milk, gradually complicating the options to delicate fillings based on custard or butter creams.

Fast biscuit roll in 5 minutes

Cooking time: 1 hour.
Servings Per Container: 6 Persons.
Calorie content of the dish: 279 kcal.
Purpose: for dessert.
Cuisine: author's.

A simple and quick biscuit roll does not cook in five minutes, but it will take such time to knead the dough, which will only have to be baked and saturated with the filling. This recipe involves using raspberry syrup and whipped cream to give the treat a delicious new flavor. Optional creamy roll decorate with melted chocolate.

Ingredients:

eggs - 2 pcs.;
condensed milk - can;
cocoa powder - 25 g;
flour - 125 g;
baking powder - 10 g;
vanillin - a bag;
salt - a pinch;
cream - 200 ml;
raspberry syrup - 50 ml;
dark chocolate- 40 g.

Cooking method:

Beat eggs with a pinch of salt, add condensed milk, stir with a whisk. Sift cocoa, flour, add baking powder, vanillin.
Pour quickly onto a baking sheet, bake at 180 degrees for 12 minutes. Remove, roll up, let cool for 20 minutes.
Beat the cream until a strong foam, coat the unrolled crust with syrup, cream.
Leave in the refrigerator for half an hour to soak, coat with cream and melted chocolate.

With jam

Cooking time: 1.5 hours.
Servings Per Container: 4 Persons.
Calorie content: 305 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

The following recipe will help you learn how to roll a biscuit roll with jam. To facilitate cooking, you can use ready-made jam, cooked for the winter, but it is better to make it separately. Any fruits and berries are suitable for the filling - oranges, tangerines, raspberries. Sweet lovers will not pass by the resulting dish - it looks spectacular in the cut, smells fragrant.

Ingredients:

eggs - 2 pcs.;
flour - 160 g;
baking powder - 10 g;
condensed milk - a glass;
oranges - 1 pc.;
sugar - 100 g;
butter - 100 g.

Cooking method:

Pour the orange with water, cook for 5 minutes, change the water, boil for another 20 minutes. Cut into quarters, remove seeds, scroll through a meat grinder. Add sugar, butter, beat with a mixer, cool.
Beat eggs and condensed milk, add flour, baking powder, beat again. Pour the dough onto a baking sheet, bake for 10 minutes at 180 degrees.
Grease with filling, wrap, sprinkle with powdered sugar.

With jam

Cooking time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 270 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

It will be useful for any housewife to learn how to make a biscuit roll with jam. Made on eggs with the addition of coconut flakes, it will be a wonderful decoration for a festive table. Appetizing fruit roll with soft consistency and juicy filling with apples in the form of jam looks very attractive.

Ingredients:

eggs - 5 pcs.;
sugar - a glass;
flour - a glass;
apple jam - 200 g;
cocoa - 10 g;
coconut flakes - 20 g.

Cooking method:

Grind the yolks with sugar, add flour in parts, knead the dough.
Beat the cooled proteins until firm foam, add to the dough.
Pour onto a baking sheet, bake at 200 degrees for 15 minutes. Wrap, cool.
Grease with jam, sprinkle with shavings, roll up again. Sprinkle with cocoa.

With condensed milk

Cooking time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 392 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

This recipe will help you learn how to roll up a biscuit roll with condensed milk to make a delicious treat. The dessert is distinguished by a fragrant filling of condensed milk with nuts and a dark chocolate glaze. Instead of walnuts it is permissible to take any others - almonds, hazelnuts, cashews or pine nuts, and replace the classic condensed milk with boiled milk to enhance the taste.

Ingredients:

eggs - 3 pcs.;
sugar - a glass;
condensed milk - a glass;
baking powder - 10 g;
butter - 100 g + 10 g for the glaze;
flour - 4 cups;
boiled condensed milk - 400 g;
walnuts- 200 g;
dark chocolate - 100 g;
milk - 30 ml.

Cooking method:

Beat eggs with sugar until fluffy white mass.
Gradually introduce condensed milk, flour with baking powder, melted butter. Pour onto a baking sheet, bake the cake at 180 degrees for 20 minutes.
Grease with boiled condensed milk, sprinkle with nut crumbs, roll up, cool.
Make a frosting of chocolate melted in a water bath, mixed with milk and a little butter. Coat the roll.

With cream

Cooking time: 1 hour.
Servings Per Container: 10 Persons.
Calorie content: 275 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

Easy to manufacture are biscuit rolls with a filling, for which the cream is whipped with powdered sugar. Almost everyone will like such a delicacy, since the cream does not cause allergies, heaviness in the stomach, liver. It is recommended to decorate the dessert with a pattern of fresh berries.

Ingredients:

eggs - 5 pcs.;
sugar - a glass + 20 g for cream;
water - 100 ml;
flour - a glass;
baking powder - 10 g;
strawberries - 100 g;
coconut flakes - 100 g;
cream of 30% fat content - 800 ml.

Cooking method:

Beat eggs, sugar with a mixer, hot water... Sift flour, baking powder, pour out the dough and bake at 185 degrees for 15 minutes.
Whip the cream and sugar, grease the hot roll, roll up.
Decorate with berries coconut flakes.

With curd cream

Cooking time: 1 hour.
Servings Per Container: 4 Persons.
Calorie content: 244 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

A simple and quick recipe is how to roll a biscuit roll with cottage cheese. His original dough kneaded with sorrel, which gives it a slight sourness. The filling is a mixture of cottage cheese with soft cheese and any sweeteners, and the surface of the resulting delicacy is decorated with physalis berries. The treat will look spectacular on the table.

Ingredients:

sorrel - 50 g;
sugar - 150 g;
eggs - 3 pcs.;
flour - 85 g;
potato starch- 25 g;
vanillin - 10 g;
baking powder - 10 g;
water - 50 ml;
icing sugar - 100 g;
cottage cheese - 50 g;
soft cheese- 140 g;
vanilla extract - 20 ml;
sour cream - 150 g.

Cooking method:

Beat the whites with sugar and water until fluffy. Add yolks, sorrel puree, beat with a mixer at low speed.
Add flour, starch, baking powder, vanillin. Bake the cake at 200 degrees for 11 minutes.
Roll up, cool, brush with chilled cream of whipped cottage cheese, cheese, powdered sugar, sour cream and vanilla extract.

With poppy seeds

Cooking time: half an hour.
Servings Per Container: 8 Persons.
Calorie content: 267 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

If you're studying a recipe for how to make a poppy seed roll, add steamed light raisins and some honey to the poppy seeds. Such a filling will turn out to be tasty, homogeneous, but not too sweet, and soft airy dough will melt in your mouth. Serve a treat for a festive table or for a simple tea party.

Ingredients:

flour - a glass;
sugar - a glass + 80 g for the filling;
eggs - 5 pcs.;
poppy - 100 g;
semolina- 60 g;
raisins - 40 g;
milk - 1.5 cups;
chocolate glaze- 100 ml.

Cooking method:

Beat eggs with sugar, add flour, stir the dough. Pour onto a baking sheet, bake for 11 minutes at 180 degrees. Roll up, cool.
Make the filling: boil half of the milk, add sugar, semolina, raisins, poppy seeds to the rest. Add the rest of the ingredients to the boiled milk, cook until thickened.
Grease the cake with the filling, wrap in a roll.
Drizzle over with chocolate icing.

With banana

Cooking time: 1 hour.
Servings Per Container: 12 Persons.
Calorie content: 240 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: medium.

Novice cooks will love the recipe for the banana biscuit roll, which cooks quickly and turns out to be mouth-watering and juicy. Sprinkle grated chocolate on the surface to give it a spectacular look. If someone loves very sweet desserts, serve ordinary condensed milk as an additional sauce.

eggs - 4 pcs.;
flour - a glass;
sugar - a glass;
soda - 10 g;
salt - 5 g;
cream - a glass;
icing sugar - 100 g;
bananas - 2 pcs.;
chocolate - 40 g.

Cooking method:

Beat eggs with a whisk, add sugar, flour, salt, soda slaked with vinegar.
Knead the dough, bake the cake at 180 degrees for 25 minutes. Roll up, cool.
For the cream, beat the cream with the powder, add the banana pieces.
Grease the cooled crust with the filling, wrap. Smear the top with cream, sprinkle with grated chocolate.

With custard

Cooking time: 2 hours.
Servings Per Container: 8 Persons.
Calorie content of the dish: 220 kcal.
Purpose: for dessert.
Cuisine: author's.

The recipe for how to make a sponge dough roll with custard cannot be called simple, since this filling is very capricious. Not every culinary expert knows how to whisk the custard correctly without lumps, so you need to carefully follow the instructions. If done correctly, you get a delicacy with a gentle delicious filling, which can be served hot, or cooled.

Ingredients:

icing sugar - 200 g;
egg whites- 200 g;
flour - 110 g;
baking powder - 6 g;
citric acid - 5 g;
vanillin - 20 g;
sugar - 160 g;
eggs - 2 pcs.;
starch - 4 g;
milk - 300 ml;
soft cheese - 140 g.

Cooking method:

Beat the whites with citric acid until soft foam, add half the vanillin, salt a little, add powder. Beat until stiff, add flour and baking powder.
Pour the dough onto a baking sheet and bake at 190 degrees for 15 minutes. Roll up, cool.
To make a cream: grind eggs with starch and half the sugar. Combine the other half with milk, boil, season with vanilla. Pour in the egg mixture in a thin stream, thicken over the fire (not boiling), cool. Add curd cheese.
Unscrew the cake, saturate with cream, add fruit if desired. Roll up, leave to soak for an hour.

With butter cream

Cooking time: 2 hours.
Servings Per Container: 6 Persons.
Calorie content: 670 kcal.
Purpose: for dessert.
Cuisine: author's.
Complexity of preparation: difficult.

Another difficult option for making dessert will be a biscuit roll with butter cream but the resulting treat is well worth it. This dessert can be called a safe bet for serving on the festive table, however, only if you are sure that none of the guests follows a diet. Butter cream will be very high in calories, fatty, although tasty.

Ingredients:

eggs - 4 pcs.;
sugar - 360 g;
flour - a glass;
butter -200 g;
water - 130 ml;
cognac - 10 ml.

Cooking method:

Beat eggs with half the sugar, add flour, pour the baking dough at 180 degrees for 15 minutes. Roll up, cool.
For the cream, put the remaining sugar with water until dissolved, boil, stirring constantly. Beat soft butter with a mixer, adding the resulting syrup and cognac in portions.

Chocolate roll with butter cream

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Discuss

Sponge roll: recipes

Sponge rolls with cream are very tasty and tender. Any cream can be prepared for them. I have a butter cream roll with coconut flakes. You can make custard rolls, Charlotte cream, curd cream.

Prepare the food you need.

Beat the eggs with sugar using a mixer until a thick, whitish mass is obtained. Gradually add flour to the egg mixture. Stir with a spoon up and down.

Line a baking sheet or baking dish with parchment paper. Pour the dough into a mold (I had a 20 by 30 mold, but you can use more, since the biscuit is very fluffy). Bake in the oven at 180 degrees for about 15-20 minutes. Do not open the oven. I had a shape of 20 by 30 cm.

Remove the biscuit and roll it hot. Leave to cool and set aside for 7-8 hours.

Whisk in room temperature butter and icing sugar. Add the coconut flakes and mix well or beat a little more with a mixer.

Expand the biscuit. Saturate with any impregnation. For example, you can soak sweet water with the addition of liqueur, brandy or other alcohol. Or you can dilute the jam with water and soak a biscuit with this mixture. Lubricate the biscuit with cream.

Roll back into a roll (the seam should be at the bottom). Refrigerate for at least 30 minutes.

Decorate the finished roll to your liking. You can sprinkle with powdered sugar or coconut, you can pour chocolate melted in the microwave like me, sprinkle with cocoa and make stripes-patterns with a knife. You can decorate with cream.

Cut the roll into pieces and serve.

Enjoy your tea!