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Print Recipe
Sponge Roll "Kiwi" Recipe
I suggest that you prepare a very tender, airy and beautiful sponge cake with cream and cottage cheese cream. I saw the recipe on a foreign site and couldn't pass it by.
Cook Time 70 minutes
Servings
Ingredients
Sponge:
Cream:
Cook Time 70 minutes
Servings
Ingredients
Sponge:
Cream:
Instructions
  1. For the dough, divide the eggs into yolks and whites. Whisk the whites with a pinch of salt to a froth, add the lemon juice and whisk until firm peaks.
    For the dough, divide the eggs into yolks and whites. Whisk the whites with a pinch of salt to a froth, add the lemon juice and whisk until firm peaks.
  2. Beat the yolks with sugar. Mix wheat flour with starch and baking powder, sift into a bowl with the yolks. Mix with a spatula or mixer on the smallest turns.
    Beat the yolks with sugar.
Mix wheat flour with starch and baking powder, sift into a bowl with the yolks. Mix with a spatula or mixer on the smallest turns.
  3. Add the whipped whites in parts. The first portion is intensely mixed. The rest are carefully from the bottom up.
    Add the whipped whites in parts. The first portion is intensely mixed. The rest are carefully from the bottom up.
  4. The baking sheet ( I have 24*28 cm) is covered with baking paper . I have checked paper, and I don't smear it. Pour the dough on a baking sheet , level. Send the baking sheet in a preheated 180 *C oven for 12-15 minutes . Focus on your oven, do not over- dry.
    The baking sheet ( I have 24*28 cm) is covered with baking paper . I have checked paper, and I don't smear it. Pour the dough on a baking sheet , level.
Send the baking sheet in a preheated 180 *C oven for 12-15 minutes . Focus on your oven, do not over- dry.
  5. For the cream, RUB the cottage cheese. Add sugar and cream. Beat until thick.
    For the cream, RUB the cottage cheese. Add sugar and cream. Beat until thick.
  6. Remove the hot sponge cake on paper from the baking sheet and roll it into a loose roll along the long edge. After about 10 minutes, unfold and remove the paper.
    Remove the hot sponge cake on paper from the baking sheet and roll it into a loose roll along the long edge.
After about 10 minutes, unfold and remove the paper.
  7. Lubricate the cream , not reaching the edge. Part of the cream is left to decorate and cover the kiwi. Spread the kiwi. Kiwi for a roll of this size is better to take small.
    Lubricate the cream , not reaching the edge. Part of the cream is left to decorate and cover the kiwi. Spread the kiwi. Kiwi for a roll of this size is better to take small.
  8. Cover the kiwi with cream.
    Cover the kiwi with cream.
  9. Roll up the roll, send it in the refrigerator for a couple of hours.
    Roll up the roll, send it in the refrigerator for a couple of hours.
  10. Carefully cut off the edge, spread on a plate.
    Carefully cut off the edge, spread on a plate.
  11. Cover with cream from a pastry bag. Enjoy with tea and coffee.
    Cover with cream from a pastry bag. Enjoy with tea and coffee.

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