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 Sweet Roll "Ruby Sparks" Recipe
Dear cooks, this recipe is dedicated to our great Victory Day and to all our dear veterans. I think they will like it, because it resembles ruby stars, and it also has, although not the front ones, but also 100 grams.
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Jelly:
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Holiday Food Ideas
Cuisine Ukrainian Cuisine
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Jelly:
Instructions
  1. First you need to make jelly. In a ladle, dissolve the powder in water, add sugar and put on fire, bring to a boil and cook for one minute. Add lemon juice to taste. Wet the mold (I have 20x26 cm) so that the foil does not fidget, cover with foil and pour the jelly into it until it hardens.
    First you need to make jelly. In a ladle, dissolve the powder in water, add sugar and put on fire, bring to a boil and cook for one minute. Add lemon juice to taste. Wet the mold (I have 20x26 cm) so that the foil does not fidget, cover with foil and pour the jelly into it until it hardens.
  2. For this roll, I used egg liqueur and this kind of jelly. Egg liqueur is ideal for baking, gives a delicate taste and wonderful aroma. For the dough, whisk the eggs with sugar into a thick foam, add the liquor and, without ceasing to beat, pour in three tablespoons of warm water, add one spoonful at a time. Add the sifted flour and mix.
    For this roll, I used egg liqueur and this kind of jelly. Egg liqueur is ideal for baking, gives a delicate taste and wonderful aroma. For the dough, whisk the eggs with sugar into a thick foam, add the liquor and, without ceasing to beat, pour in three tablespoons of warm water, add one spoonful at a time. Add the sifted flour and mix.
  3. Cover a baking sheet measuring 30 x 40 cm with baking paper, pour the dough on it, level the surface and put it in a preheated 180 degree oven. Bake for about 15 minutes.
    Cover a baking sheet measuring 30 x 40 cm with baking paper, pour the dough on it, level the surface and put it in a preheated 180 degree oven. Bake for about 15 minutes.
  4. Transfer the finished biscuit to a slightly damp towel, covering the top with paper. Run wet hands over the paper a couple of times and carefully remove it. Wrap the sponge cake with a towel in the form of a roll and leave to cool.
    Transfer the finished biscuit to a slightly damp towel, covering the top with paper. Run wet hands over the paper a couple of times and carefully remove it. Wrap the sponge cake with a towel in the form of a roll and leave to cool.
  5. Remove the foil with frozen jelly from the mold and put it on a cutting board, cover with foil on top, remove the foil and cut the jelly into small pieces.
    Remove the foil with frozen jelly from the mold and put it on a cutting board, cover with foil on top, remove the foil and cut the jelly into small pieces.
  6. Whisk cream to soft peaks, add thickener and liqueur, whisk to dense peaks. Unwrap the chilled roll and brush it with liqueur. The amount of liquor for lubrication is not specified, look at your taste, it took me about 60 ml. Put two-thirds of the whipped cream on top and sprinkle with jelly squares. Leave some jelly for decoration.
    Whisk cream to soft peaks, add thickener and liqueur, whisk to dense peaks. Unwrap the chilled roll and brush it with liqueur. The amount of liquor for lubrication is not specified, look at your taste, it took me about 60 ml. Put two-thirds of the whipped cream on top and sprinkle with jelly squares. Leave some jelly for decoration.
  7. Using a towel, roll up the roll and put it on the dish seam down.
    Using a towel, roll up the roll and put it on the dish seam down.
  8. Spread the remaining cream on top of the roll and decorate with a crown of jelly pieces.
    Spread the remaining cream on top of the roll and decorate with a crown of jelly pieces.
  9. The festive roll is ready!
    The festive roll is ready!
  10. Bon Appetit!
    Bon Appetit!
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