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Print Recipe
Roll "New Year Tangerine" Recipe
Agree, no New year is complete without tangerines. These bright fruits are a real decoration of the festive table. Propose a cooked with them wonderful dessert, which is obtained air, gentle, tasty and very the beautiful.
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Cook Time 120 minutes
Servings
Ingredients
Sponge:
Cream:
Instructions
  1. The first thing you need to prepare a filler for the cream. Ingredients for it. From 4-5 large tangerines need to squeeze 225 ml of juice.
    The first thing you need to prepare a filler for the cream. Ingredients for it. From 4-5 large tangerines need to squeeze 225 ml of juice.
  2. In a saucepan pour the sugar and starch, mix well. Add a little juice, stir until smooth. Pour remaining tangerine juice, add lemon, zest and put on fire. Cook until boiling and thickening, stirring constantly. As soon as bubbles appear, remove from heat, cover with cling film and put to cool.
    In a saucepan pour the sugar and starch, mix well. Add a little juice, stir until smooth. Pour remaining tangerine juice, add lemon, zest and put on fire. Cook until boiling and thickening, stirring constantly. As soon as bubbles appear, remove from heat, cover with cling film and put to cool.
  3. While the tangerine jam cools, prepare all the products for the biscuit.
    While the tangerine jam cools, prepare all the products for the biscuit.
  4. Eggs divided into whites and yolks. To proteins add a pinch of salt and start to whisk, gradually adding half the norm of sugar, to stable peaks. To the yolks add the remaining sugar and vanilla. Also, beat thoroughly, until the mass increases and it turns white. Then add to the beaten yolks zest and sifted starch in parts, each time carefully kneading with a whisk.
    Eggs divided into whites and yolks. To proteins add a pinch of salt and start to whisk, gradually adding half the norm of sugar, to stable peaks. To the yolks add the remaining sugar and vanilla. Also, beat thoroughly, until the mass increases and it turns white. Then add to the beaten yolks zest and sifted starch in parts, each time carefully kneading with a whisk.
  5. To the resulting mass, add a little beaten egg whites and gently mix with a whisk. Pour the mixture into the remaining whipped whites and stir. After add parts of vegetable oil, each time well mix whisk. Here is such air dough is obtained.
    To the resulting mass, add a little beaten egg whites and gently mix with a whisk. Pour the mixture into the remaining whipped whites and stir. After add parts of vegetable oil, each time well mix whisk. Here is such air dough is obtained.
  6. On a baking sheet covered with parchment (you can grease the parchment with oil a little), pour and evenly distribute the dough. Bake in a preheated 180-200 degree oven for 15-20 minutes (focus on your plate, it took me more time). The size of my baking tray is 32*20. Then give the biscuit to 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 and evenly distribute the dough. Bake in a preheated 180-200 degree oven for 15-20 minutes (focus on your plate, it took me more time). The size of my baking tray is 32*20. Then give the biscuit to cool completely. Peel the tangerines for the filling.
  7. Beat the cooled cream to firm peaks, add the tangerine filler and beat a little more with a mixer.
    Beat the cooled cream to firm peaks, add the tangerine filler and beat a little more with a mixer.
  8. Now you can collect the roll. Lubricate part of cream one side biscuit. Stepping back a little from the edge, put one to one tangerines. From above their also a bit lubricate cream.
    Now you can collect the roll. Lubricate part of cream one side biscuit. Stepping back a little from the edge, put one to one tangerines. From above their also a bit lubricate cream.
  9. Gently roll the roll. Cover the top with cream and refrigerate for 20 minutes.
    Gently roll the roll. Cover 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 with slices of tangerine and fir branches, which are previously well washed 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 with slices of tangerine and fir branches, which are previously well washed and rinsed them with boiling water.
  11. The roll is very fragrant and tender. And what a beautiful cut it has...)
    The roll is very fragrant and tender. And what a beautiful cut it has...)

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