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 Meringue Roll with Sour Cream Recipe
A wonderful delicate dessert for a family tea party.
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the meringue dough:
For the cream:
Course Children's Food Ideas, Desserts Dishes, Holiday Food Ideas
Cuisine Italian Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
For the meringue dough:
For the cream:
Instructions
  1. Separate the yolks from the whites (the yolks can be used in another recipe, for example, when making shortbread cookies). Add the whites to the bowl. Whisk the whites into a light foam, then add citric acid (1 pinch), add 1 pinch of salt. Whisk the mixture.
    Separate the yolks from the whites (the yolks can be used in another recipe, for example, when making shortbread cookies). Add the whites to the bowl. Whisk the whites into a light foam, then add citric acid (1 pinch), add 1 pinch of salt. Whisk the mixture.
  2. Then add starch (30 gr.), add sugar (250 gr.)
    Then add starch (30 gr.), add sugar (250 gr.)
  3. Whisk the protein-sugar mixture, but not to persistent peaks. Please note that when the bowl is tilted, the protein dough should overflow slightly over the edge.
    Whisk the protein-sugar mixture, but not to persistent peaks. Please note that when the bowl is tilted, the protein dough should overflow slightly over the edge.
  4. I want to draw attention to the fact that it is better to bake protein dough on a silicone mat, it will be very difficult to remove the finished cake from the parchment. Therefore, cover the baking sheet with a silicone baking mat, put the protein dough on the silicone mat and smooth it out. Place the baking sheet in the oven, preheated to t-160*C.
    I want to draw attention to the fact that it is better to bake protein dough on a silicone mat, it will be very difficult to remove the finished cake from the parchment. Therefore, cover the baking sheet with a silicone baking mat, put the protein dough on the silicone mat and smooth it out. Place the baking sheet in the oven, preheated to t-160*C.
  5. Bake until a light golden crust forms on the surface of the cake. The approximate baking time in an electric oven is 25-30 minutes. Everyone has different ovens, so you should focus on the capabilities of your oven. Next, remove the silicone mat along with the protein base for the roll from the baking sheet. Here I would like to say a few words about which of the surfaces is better to lubricate with cream.
    Bake until a light golden crust forms on the surface of the cake. The approximate baking time in an electric oven is 25-30 minutes. Everyone has different ovens, so you should focus on the capabilities of your oven. Next, remove the silicone mat along with the protein base for the roll from the baking sheet. Here I would like to say a few words about which of the surfaces is better to lubricate with cream.
  6. You can lubricate the inner surface of the cake, then you will get a delicious, cracked, ruddy crust on the surface of the roll, or you can, as in my case, lubricate the upper, visible part. All this is optional. After the protein pie is ready, slightly open the oven door and let the pie cool down without removing it from the oven for 10-15 minutes.
    You can lubricate the inner surface of the cake, then you will get a delicious, cracked, ruddy crust on the surface of the roll, or you can, as in my case, lubricate the upper, visible part. All this is optional. After the protein pie is ready, slightly open the oven door and let the pie cool down without removing it from the oven for 10-15 minutes.
  7. For the cream: Pour sour cream (350 gr.) into a bowl, add a thickener for sour cream (1 stack.), add sugar (adjust the amount of sugar to taste). Then add 1 teaspoon of cocoa powder.
    For the cream: Pour sour cream (350 gr.) into a bowl, add a thickener for sour cream (1 stack.), add sugar (adjust the amount of sugar to taste). Then add 1 teaspoon of cocoa powder.
  8. Whisk the cream until it becomes thick.
    Whisk the cream until it becomes thick.
  9. Lubricate the protein cake with the prepared cream, leave 2-3 tablespoons of cream to lubricate the surface of the roll. Roll the roll using a silicone mat.
    Lubricate the protein cake with the prepared cream, leave 2-3 tablespoons of cream to lubricate the surface of the roll. Roll the roll using a silicone mat.
  10. Lubricate the finished roll with cream, which was postponed earlier, and sprinkle with chocolate chips.
    Lubricate the finished roll with cream, which was postponed earlier, and sprinkle with chocolate chips.
  11. Enjoy your tea!
    Enjoy your tea!
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