Roll
Description
If you decided to make a roll for the first time, you’ve come to the right place! I will explain everything in great detail, and there should be no difficulties. The roll turns out large, so you can safely split it in two. An excellent choice for treating a big group! But believe me, even that may not be enough! :) It’s truly very tasty and tender! Shall we begin? Today I’m treating everyone with my roll, but I hope you’ll take a look.
Instructions
- 1
Step 1
Prepare all the main ingredients for making the roll.
- 2
Step 2
Mix the starch with flour and sift.
- 3
Step 3
Separate the eggs into whites and yolks. Beat the whites until soft peaks.
- 4
Step 4
Then gradually add the sugar, beating until stiff peaks form and the sugar is completely dissolved.
- 5
Step 5
Beat the yolks for 3–4 minutes until a light, airy mixture.
- 6
Step 6
Add the yolks to the egg‑white mixture and stir with a spatula from the bottom up.
- 7
Step 7
Then gradually pour in the sifted dry mixture and also stir with a spatula from bottom to top. The batter should become airy and completely homogeneous, so that all flour is dispersed.
- 8
Step 8
Baking sheet (40×30 cm) line with parchment paper. If you're not confident about the parchment, grease it with vegetable oil. Spread the dough evenly over the entire sheet and bake in a preheated oven at 180 °C for 10–12 minutes until golden.
- 9
Step 9
In the oven the dough will rise 2–3 times, but as soon as you take it out it will collapse and be very easy to roll.
- 10
Step 10
Transfer the parchment with the sponge cake onto a work surface. Carefully remove the sponge cake from the parchment and roll it into a log. This should be done immediately after baking, while the sponge cake is warm and pliable. Leave the roll to cool in this form, and we will proceed to prepare the cream.
- 11
Step 11
Rub softened butter with cocoa.
- 12
Step 12
Gradually pour in the condensed milk and whisk until you achieve a smooth, silky cream.
- 13
Step 13
Unroll the sponge cake and spread the cream from edge to edge, then roll it up again into a roulade. Slightly less than half of the cream should be left to cover the top of the roll.
- 14
Step 14
Since the roll turns out very long, I cut it into two—according to the size of the chosen serving dish.
- 15
Step 15
Cover both rolls with cream on all sides. There will be enough cream, don't worry about that. Then use a fork to make grooves that will simulate a log.
- 16
Step 16
Lightly toast the selected nuts, chop them with a knife and sprinkle the side parts of the roll. Decorate the main part with the garnish. Place all this beauty in the refrigerator for 1.5–2 hours or longer.
- 17
Step 17
Our delicious roll "Poleno" is ready! This pastry will adorn any festive table!
- 18
Step 18
Ready. Serve at the table.