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
90minutes
Servings
6
Cook Time
90minutes
Ingredients
Sour dough:
Cream:
Ganache:
Decoration:
Instructions
  1. 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.
  2. 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.
  3. Bake in the oven at a temperature of 200 gr. 20 minutes.
  4. Prepare the custard dough. Bring the water and oil to a boil, add salt, add flour and mix well.
  5. Pour the eggs into the slightly cooled dough one at a time, mixing well each time.
  6. Now spread the dough on a non-stick mat or parchment (it is better to lubricate it with butter).
  7. Bake in the oven at a temperature of 200 g until golden brown.
  8. 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.
  9. As a result, you will get a very tasty creme brulee, put it in the refrigerator for 15 minutes.
  10. Sponge cakes and cakes with custard cut into thin strips.
  11. Place the biscuit on the parchment, as in the photo. Soak coffee or sweet syrup.
  12. 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).
  13. Spread the cream on top again, part of the cream should be left to cover the roll.
  14. 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.
  15. Sprinkle the roll with chopped nuts, I had peanuts, decorate the meringue on top.
  16. 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.
  17. When serving, cut the roll into portions. Have a nice cup of tea.
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