Chocolate roll with passion fruit - delicious dessert for tea!
120-150 ml of sugar
2 hours. L.natural vanilla essence
100 ml wheat flour 75 ml
75 ml cornstarch
1½ hours. l.
baking powder For the cream:
100 g butter (room temperature)
100-150 ml of powdered sugar
1 ch. l.natural vanilla essence 1 egg yolk
150 ml lemon cream cheese (from Passiflora)
50-60 ml passion fruit pulp (2-4 fruit)
Preheat oven to 225 deg C. Shots bottom with baking paperand the walls of a shallow pan size 40x30 cm.
In a deep glass or metal bowl lightly whisk the eggs with the sugar and vanilla essence.
Pour water in a small skillet and bring to a boil.Reduce heat.Put the bowl with the egg-sugar mixture over a saucepan (water should not reach the bottom of the vessel with the mixture), and using the mixer on low speed, beat the eggs with the sugar until the mixture reaches a temperature of 40 degrees C.
Remove the dish from the water bath, to increase the speedmixer to the maximum and continue to whisk for 7-10 minutes, until the mixture will increase in volume and reaches the consistency of "soft peaks»
Sift into egg-sugar mixture of flour mixed with cocoa and baking powder and using wide blades quickly and thoroughlystir until smooth mass (long stir).
Put the dough on a baking tray, smooth and put in the oven for 8-10 minutes.
Cover the work surface of a sheet of baking paper, lightly sprinkle with sugar.Remove the pan from the oven and turning, shift the cake on the paper, sprinkled with sugar.Carefully remove the paper, which was baked biscuit.Cover the cake blank sheet of paper and loosely rolled into a roll.
In a small bowl, beat soft butter with powdered sugar and vanilla essence.While continuing to whisk, add the cream of passion fruit, or cottage cheese with lemon and fruit pulp.
Carefully expand biscuit.Remove the top sheet of paper.With pastry blades evenly distribute the cream on all areas of biscuit, departing from one side (short side) of 5-6 cm. With the help of paper (silicone mat, towel) roll cake roll in.Tightly wrap in foil and place on 1-2 hours in the refrigerator.
roll Serve, sprinkled with powdered sugar.
Curd of passionflower is quite possible to replace the lemon or orange.In this case, for a more intense flavor in the cream recommend adding a little orange or lemon peel or chopped candied citrus peels.
Cocoa must use natural with no added sugar.
who prefer a more "wet" cake, soak the sponge may be slightly out of passion fruit liqueur, orange liqueur or limoncello.
amount of sugar in the preparation of sponge cake and cream depends on personal taste.
Photo source: carina-forum.com
Articles Source: carina-forum.com