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Print Recipe
Sweet Roll "Ruby Sparks" Recipe
Dear cooks, this recipe is dedicated to our great Victory day and to all our dear veterans. I think that they will like it, because it resembles ruby stars, and it also has, although not those front-line, but also 100 grams.
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Jelly:
Cook Time 40 minutes
Servings
Ingredients
Dough:
Filling:
Jelly:
Instructions
  1. First you need to prepare the 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. Form ( I have 20x26 cm) wet, so that the foil does not fidget, cover with foil and pour the jelly into it until it solidifies.
    First you need to prepare the 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. Form ( I have 20x26 cm) wet, so that the foil does not fidget, cover with foil and pour the jelly into it until it solidifies.
  2. For this roll, I used egg liquor and this kind of jelly. Egg liquor is ideal for baking, gives a subtle flavor and wonderful aroma. For the dough, beat the eggs with sugar in a thick foam, add the liquor and, without ceasing to beat, add three spoonfuls of warm water, add one spoonful at a time. Add the sifted flour and mix.
    For this roll, I used egg liquor and this kind of jelly. Egg liquor is ideal for baking, gives a subtle flavor and wonderful aroma. For the dough, beat the eggs with sugar in a thick foam, add the liquor and, without ceasing to beat, add three spoonfuls of warm water, add one spoonful at a time. Add the sifted flour and mix.
  3. Cover a 30 x 40 cm baking sheet with baking paper, pour the dough into it, flatten the surface and put it in a preheated 180 degree oven. Bake for about 15 minutes.
    Cover a 30 x 40 cm baking sheet with baking paper, pour the dough into it, flatten 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 with paper on top. Run your wet hands over the paper a couple of times and carefully remove the paper. Wrap the sponge cake with a towel in a roll and leave to cool.
    Transfer the finished biscuit to a slightly damp towel with paper on top. Run your wet hands over the paper a couple of times and carefully remove the paper. Wrap the sponge cake with a towel in a roll and leave to cool.
  5. Remove the foil with the frozen jelly from the mold and put it on the cutting Board with the foil on top, remove the foil and cut the jelly into small pieces.
    Remove the foil with the frozen jelly from the mold and put it on the cutting Board with the foil on top, remove the foil and cut the jelly into small pieces.
  6. Whisk cream to soft peaks, add thickener and liqueur, whisk until tight peaks. Unwrap the cooled roll, using a brush to lubricate it with liquor. The amount of liquor for lubrication is not specified, look to your taste, I went for it somewhere 60 ml. Top with two-thirds of the whipped cream and sprinkle with squares of jelly. Leave some jelly for decoration.
    Whisk cream to soft peaks, add thickener and liqueur, whisk until tight peaks. Unwrap the cooled roll, using a brush to lubricate it with liquor. The amount of liquor for lubrication is not specified, look to your taste, I went for it somewhere 60 ml. Top with two-thirds of the whipped cream and sprinkle with squares of jelly. Leave some jelly for decoration.
  7. Using a towel, roll the roll and roll it onto the dish seam down.
    Using a towel, roll the roll and roll it onto the dish seam down.
  8. Top the roll with the remaining cream and decorate with a crown of jelly pieces.
    Top the roll with the remaining cream and decorate with a crown of jelly pieces.
  9. Holiday roll is ready!
    Holiday roll is ready!
  10. Bon Appetit!
     Bon Appetit!

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