Roll
Description
Perfect with tea and coffee. The "Tornado" roll is a real cake, only in the shape of a roll. To speed up dessert preparation, the cream can be made in advance. Follow the step-by-step recipe and surprise your loved ones with beautiful and delicious baked goods. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Separate the whites and yolks of 5 eggs. Add 40 grams of powdered sugar, vanilla extract, vegetable oil, 50 ml of milk, and flour to the yolks, then mix everything until smooth.
- 3
Step 3
Divide the egg yolk mixture into two equal parts; add the sifted cocoa to one of the parts.
- 4
Step 4
Thoroughly mix the cocoa into the batter.
- 5
Step 5
Whip the egg whites until foamy, gradually add 120 grams of powdered sugar, and beat until stiff peaks form.
- 6
Step 6
Divide the whipped egg whites into two parts: one for the plain batter and one for the chocolate batter. Gently fold the egg whites into the batter.
- 7
Step 7
Place the white part of the batter first onto a baking sheet (29x21 cm). Smooth it out well.
- 8
Step 8
Then pipe the chocolate layer on top of the white one; it is best to do this using a piping bag. With the back of a spoon or a fork, resting against the baking sheet and without lifting off, first draw a vertical “snake” over the batter, then do the same in the horizontal direction. Bake in a preheated oven at 180 degrees for 20 minutes. You can check doneness with a toothpick.
- 9
Step 9
While still hot, roll up the sponge cake with the chocolate side facing up; to give it the desired shape, you can place a roll of foil or plastic wrap inside. Roll it into a log, secure with plastic wrap, and chill.
- 10
Step 10
For the roll filling, prepare a “plombir” custard cream. To do this, place 1 egg, 75 grams of sugar, and cornstarch in a saucepan, pour in half of the milk, and mix. Add the remaining milk, place over medium heat, bring to a boil while stirring constantly, and from the moment it boils, cook until thickened for no more than two minutes.
- 11
Step 11
Cover the cream with plastic wrap "in contact" and cool to room temperature.
- 12
Step 12
Before adding the butter, whip the cream, add the vanilla extract, and gradually fold in the softened butter. To achieve the perfect result, the custard part of the cream and the butter must be at the same room temperature.
- 13
Step 13
Transfer the "plombir" cream into a piping bag, pipe it into the center of the roll; if desired, you can add fresh berries.
- 14
Step 14
Wrap the roll in plastic wrap and refrigerate for 2-3 hours to fully set.
- 15
Step 15
Before serving, trim the edges of the roll and dust it with cocoa powder. The "Tornado" roll turned out very tasty and beautiful.