Biscuit Roll "Fantasy" Recipe
This roll is a real firework of flavors, as it combines completely different types of dough, and as an addition - a very delicious cream on boiled condensed milk. This dessert is perfect for a festive table and will appeal to both adults and children. Blanks for it can be prepared in advance, and directly on the day of the celebration to collect everything in a roll.
Servings 6
Cook Time 90 minutes
Ingredients
Sour dough:
- 50 gram Butter
- 0,5 glass Water
- 3 pieces Chicken eggs
- 0,25 teaspoon Salt
- 0,75 glass Flour wheat / Flour
Cream:
- 250 gram Butter
- 250 ml Condensed milk
- 200 gram Curd cheese type Hochland,Kremette
Ganache:
- 50 gram Dark chocolate
- 50 ml Cream (30%)
Instructions
- From this amount of ingredients, two rolls are obtained. First prepare a sponge cake - light and dark cakes. To do this, beat 3 eggs and 90 grams of sugar until the mass increases, add 90 grams. flour and gently knead the dough.
- Spread the sponge dough evenly on a baking sheet covered with paper. Similarly, prepare the dough for a dark cake, replace part of the flour with cocoa powder, 80 g of flour + 10 g of cocoa. The size of my baking tray is 30×20 cm.
- Bake in the oven at a temperature of 200 gr. 20 minutes.
- Prepare the custard dough. Bring the water and oil to a boil, add salt, add flour and mix well.
- Pour the eggs into the slightly cooled dough one at a time, mixing well each time.
- Now spread the dough on a non-stick mat or parchment (it is better to lubricate it with butter).
- Bake in the oven at a temperature of 200 g until golden brown.
- Prepare the cream. Beat the butter with a mixer with boiled condensed milk, add the cottage cheese and whisk a little more. All products must be at room temperature.
- As a result, you will get a very tasty creme brulee, put it in the refrigerator for 15 minutes.
- Sponge cakes and cakes with custard cut into thin strips.
- Place the biscuit on the parchment, as in the photo. Soak coffee or sweet syrup.
- Brush with cream, sprinkle with nuts on top, the amount is optional. Then lay out the strips of custard dough, and between them I crumbled a not very small meringue (I have purchased, but you can do it yourself).
- Spread the cream on top again, part of the cream should be left to cover the roll.
- With the help of parchment, roll everything into a roll and put it in the freezer for 15 minutes so that the cream seizes. After the time has elapsed, take out the roll and smear it with cream.
- Sprinkle the roll with chopped nuts, I had peanuts, decorate the meringue on top.
- Another option for making a roll is to pour ganache over it, sprinkle the sides with nuts and put meringue on top. Preparation of ganache - heat the cream, but do not bring it to a boil, put the pieces of chocolate in them and mix well.
- When serving, cut the roll into portions. Have a nice cup of tea.