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 Roll "New Year Tangerine" Recipe
Agree, no New Year is complete without tangerines. These bright fruits will become a real decoration of the festive table. I suggest cooking a wonderful dessert with them, which turns out to be airy, tender, delicious and very beautiful.
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Course Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Instructions
  1. The first step is to prepare the filling for the cream. Ingredients for it. From 4-5 large tangerines, you need to squeeze 225 ml of juice.
    The first step is to prepare the filling for the cream. Ingredients for it. From 4-5 large tangerines, you need to squeeze 225 ml of juice.
  2. Pour sugar and starch into a saucepan, mix well. Add a little juice, mix until smooth. Pour in the remaining tangerine juice, add lemon, zest and put on fire. Cook until boiling and thickening, stirring constantly. As soon as the bubbles appear, remove from the heat, cover with cling film and set to cool.
    Pour sugar and starch into a saucepan, mix well. Add a little juice, mix until smooth. Pour in the remaining tangerine juice, add lemon, zest and put on fire. Cook until boiling and thickening, stirring constantly. As soon as the bubbles appear, remove from the heat, cover with cling film and set to cool.
  3. While the tangerine jam is cooling, prepare all the products for the biscuit.
    While the tangerine jam is cooling, prepare all the products for the biscuit.
  4. Divide the eggs into whites and yolks. Add a pinch of salt to the proteins and start whipping, gradually adding half the norm of sugar, until stable peaks. Add the remaining sugar and vanilla to the yolks. Also beat thoroughly until the mass increases and turns white. Then add the zest and sifted starch to the beaten yolks in parts, each time carefully kneading with a whisk.
    Divide the eggs into whites and yolks. Add a pinch of salt to the proteins and start whipping, gradually adding half the norm of sugar, until stable peaks. Add the remaining sugar and vanilla to the yolks. Also beat thoroughly until the mass increases and turns white. Then add the zest and sifted starch to the beaten yolks in parts, each time carefully kneading with a whisk.
  5. Add a little beaten egg whites to the resulting mass and mix gently with a whisk. Pour the mixture into the remaining whipped whites and mix. After that, add vegetable oil in parts, mixing well with a whisk each time. Here is such an airy dough turns out.
    Add a little beaten egg whites to the resulting mass and mix gently with a whisk. Pour the mixture into the remaining whipped whites and mix. After that, add vegetable oil in parts, mixing well with a whisk each time. Here is such an airy dough turns out.
  6. On a baking sheet covered with parchment (you can grease the parchment with oil a little), pour out and evenly distribute the dough. Bake in a preheated 180-200 degree oven for 15-20 minutes (focus on your plate, it took me longer). The size of my baking tray is 32*20. Then let the biscuit cool completely. Peel the tangerines for the filling.
    On a baking sheet covered with parchment (you can grease the parchment with oil a little), pour out and evenly distribute the dough. Bake in a preheated 180-200 degree oven for 15-20 minutes (focus on your plate, it took me longer). The size of my baking tray is 32*20. Then let the biscuit cool completely. Peel the tangerines for the filling.
  7. Beat the cooled cream to firm peaks, add the tangerine filling and beat a little more with a mixer.
    Beat the cooled cream to firm peaks, add the tangerine filling and beat a little more with a mixer.
  8. Now you can collect the roll. Smear a part of the cream on one side of the biscuit. Slightly stepping back from the edge, lay out the tangerines one by one. On top of them, also smear a little cream.
    Now you can collect the roll. Smear a part of the cream on one side of the biscuit. Slightly stepping back from the edge, lay out the tangerines one by one. On top of them, also smear a little cream.
  9. Carefully roll up the roll. Brush the top with cream and refrigerate for 20 minutes.
    Carefully roll up the roll. Brush the top with cream and refrigerate for 20 minutes.
  10. Then transfer the remaining cream into a pastry bag with a curly nozzle and decorate the roll at your discretion. I decorated it with slices of tangerine and fir twigs, which I previously washed well and rinsed them with boiling water.
    Then transfer the remaining cream into a pastry bag with a curly nozzle and decorate the roll at your discretion. I decorated it with slices of tangerine and fir twigs, which I previously washed well and rinsed them with boiling water.
  11. The roll turns out to be very fragrant and tender. And what a beautiful cut he has...)
    The roll turns out to be very fragrant and tender. And what a beautiful cut he has...)
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