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 Egg Whites Roll with Homemade Caramel Recipe
It tastes like a pie without a cake. Our roll is crispy on the outside, but soft and stuffed inside.
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Roll:
Filling:
Course Children's Food Ideas, Desserts Dishes, Morning Breakfast Dishes
Cuisine Estonian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Roll:
Filling:
Instructions
  1. We prepare the ingredients. Start whipping proteins + powder + acid + starch in a bowl. At the end , sprinkle with starch . Proteins can be whipped to peaks, then the roll will crumble very much. I whipped up a little so that the mass slightly increased in volume and turned white, then it will not fall off like that.
    We prepare the ingredients. Start whipping proteins + powder + acid + starch in a bowl. At the end , sprinkle with starch . Proteins can be whipped to peaks, then the roll will crumble very much. I whipped up a little so that the mass slightly increased in volume and turned white, then it will not fall off like that.
  2. On parchment. And in a preheated oven for 20-30 minutes at a temperature of 150-160 C.
    On parchment. And in a preheated oven for 20-30 minutes at a temperature of 150-160 C.
  3. While our egg white mixture is in the oven. Prepare the caramel. Put the sugar on the fire and add 2st. liter of water. As soon as it turns brown, pour in the warmed milk, mix thoroughly. Add 1 tablespoon of butter. Our gelatin is 5g . melt in a water bath and pour into the caramel. Remove to cool. It is advisable to thicken the caramel a little, then it will be more convenient to apply it and it will not spread much.
    While our egg white mixture is in the oven. Prepare the caramel. Put the sugar on the fire and add 2st. liter of water. As soon as it turns brown, pour in the warmed milk, mix thoroughly. Add 1 tablespoon of butter. Our gelatin is 5g . melt in a water bath and pour into the caramel. Remove to cool. It is advisable to thicken the caramel a little, then it will be more convenient to apply it and it will not spread much.
  4. We take it out of the oven as soon as the edges are browned, so everything is ready. Inside, it remains soft and sticky. When it cools down, the top will become crispy. Turn over and smear with caramel. We try to carefully twist the roll. It will be very cracked and slightly cracked, as it should be.
    We take it out of the oven as soon as the edges are browned, so everything is ready. Inside, it remains soft and sticky. When it cools down, the top will become crispy. Turn over and smear with caramel. We try to carefully twist the roll. It will be very cracked and slightly cracked, as it should be.
  5. Put it in the refrigerator. Better for the night. Grease the top with the remaining caramel. Decorated with coconut shavings and poured with chocolate. It turns out an unusual roll, chewy, reminiscent of meringue or some sweets.
    Put it in the refrigerator. Better for the night. Grease the top with the remaining caramel. Decorated with coconut shavings and poured with chocolate. It turns out an unusual roll, chewy, reminiscent of meringue or some sweets.
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