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Roulade with ricotta and raspberries.

Roulade with ricotta and raspberries.

# Baking at home recipes with photos
We will need these ingredients:

For the sponge cake:
• 25 g butter (melted and cool) + for greasing
• 4 eggs
• 125 g of finely crystalline sugar
• 125 g flour

For filling:
• 250 g ricotta
• 175 grams of high-quality white chocolate (melt)
• shredded on a fine grater zest of 1 orange
• 1 hour. L. vanilla extract
• 150 ml of whipping cream (whipped into a stable weight)
• 275 g fresh raspberries

For decoration:
• powdered sugar
• sprigs of mint

Utensil:
• baking sheet with walls lined with baking paper (size 25 x 38-40 cm)

Cooking method:
1 Preheat the oven to 200 ° C. Grease a baking paper, which vystelen baking with melted butter. Whisk the eggs with the sugar in a lush, thick, almost white cream that will stretch from thick thread raised beaters. Sift the flour on top and lightly to mix it gently with a metal spoon. Transfer the batter to the prepared pan, tilting it in different directions, so that the dough evenly spread out to the corners.

2 Bake 8-10 minutes, until the cake is only just grab the top. Remove from the oven, turn the cake onto a clean dish towel, remove the paper and leave to cool. Cut the cake edge. Make a deep cut with a knife along one long side, retreating 2.5 cm from the edge, not cutting to the end — it will help you start to fold roll.

3 Spread the ricotta spoon, pour the warm melted chocolate and rub well until smooth. Add the orange zest and vanilla extract gently to mix the whipped cream. Knife-spatula Spread the filling of ricotta cheese on a biscuit, leaving the edges of 2.5 cm and a side short of the cut. Sprinkle the raspberries evenly. Since the notched section on the longitudinal side, gently roll the cake with filling in the roll. Put in the fridge for 1-2 hours. Before serving, sprinkle with powdered sugar roll and cut into slices with a sharp knife. Garnish with sprigs of mint.

About the dish:

For 6 persons:
Preparation time: 30 minutes
cooling time: 1-2 hours
Cooling time: 1-2 hours
Cooking time: 8-10 minutes
Oven temperature: 200 ° C

Sweet rolls his eyes always draw a spiral pattern, as is an air biscuit product you like and unusual Italian cheese filling and white chocolate with fresh raspberries.

Variations:
To roll with cognac fruit Soak 150g chopped candied fruit or berries and candied citrus fruit on the hour in 2 tbsp. l. cognac. Prepare sponge cake and a filling of ricotta with a prescription, but replace the raspberries cognac and candied fruit.

Roulade

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