Soft cakes and aromatic fillings with chocolate, cream, coconut and condensed milk for all lovers of sweet.
1. Biscuit roll with jam or jam
Photo: Iaroshenko Maryna / Shutterstock
Ingredients
- 4 eggs;
- a pinch of salt;
- 125 g of sugar;
- vanilla sugar – to taste;
- 4 tablespoons of water;
- 125 g of flour;
- 2 teaspoons of baking powder;
- several tablespoons of jam or jam.
Cooking
Separate proteins from yolks. Beat proteins with salt to the form of soft foam with a mixer. Pour half sugar and continue to whip to a creamy consistency.
Beat the yolks separately for a couple of minutes. Add the remaining ordinary sugar and vanilla. Beat a few more minutes until the mass is brightened. Pour in the water temperature water and mix with a whisk.
Put the yellow mass into a container with protein and carefully mix. Add flour sifted with baking powder, and achieve the homogeneity of the mixture.
Put the dough on a baking sheet covered with parchment and level. Bake in the oven preheated to 180 ° C for about 12 minutes.
Immediately after this, put the biscuit on a wet towel and remove the parchment. With the help of a towel, roll the cake with a roll. Place it with a seam down and completely cool it.
Then carefully expand the roll. Lubricate with jam or jam. Roll again and leave for impregnation at room temperature for several hours. Cut the finished roll into pieces.
Detachment a new recipe 👩🍳
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2. Biscuit roll with chocolate paste
Photo: mshev/shutterstock
Ingredients
For biscuit:
- 5 eggs;
- 120 g of sugar;
- 1 teaspoon of honey;
- vanilla essence or vanillin to taste;
- 100 g of flour.
For filling:
- 1 tablespoon of sugar;
- 250 g of chocolate pasta.
Cooking
Separate egg whites from yolks. Beat yolks, 90 g of sugar, honey and vanilla for about 10 minutes, until the mass becomes light.
In a separate container, beat the proteins with the remaining sugar until a creamy consistency. Carefully enter the mass into the yellow. Pour the sifted flour and carefully mix until smooth.
Cover the baking sheet with parchment. Distribute the dough over it and put in the oven preheated to 220 ° C for 5-6 minutes. Then immediately put the biscuit on the table with a parchment down, sprinkle 1 spoon of sugar and cover the top and edges with a baking film. Sugar is needed so that the film does not stick. Complete the cake completely.
Gently heat the chocolate paste in the microwave or in a water bath so that it becomes softer. Remove the film from the biscuit and the remaining sugar and lubricate with chocolate paste.
Gently twist the cake with a roll, removing parchment. Send to the refrigerator for 30 minutes or longer. After get the roll and cut into pieces.
Prepare the paste yourself 🍫
- 5 best recipes for chocolate pasta, including from Jamie Oliver
3. Honey biscuit roll with sour cream
Photo: Tobik/Shutterstock
Ingredients
For biscuit:
- 3 eggs;
- 100 g of sugar;
- 2 tablespoons of honey;
- 150 g of flour;
- 1 teaspoon of baking powder.
For filling:
- 200 g of sour cream with fat content of 20–25%;
- 2 tablespoons.
Cooking
Beat eggs, sugar and honey with a mixer. The mass should increase in volume, become lush and bright. See the flour with baking powder. Pour the flour mixture into the eggs in portions and mix until smooth.
Cover the baking sheet with parchment, put the dough there and flatter. Bake 8-10 minutes at a temperature of 180 ° C. Shift the biscuit on a wet towel and remove the parchment.
With the help of a towel, roll the cake with a roll. Place the seam down and cool.
Mix sour cream and sugar powder. Expand the biscuit, lubricate with cream and twist again. Remove the roll in the refrigerator for 1 hour. Cut the finished baking into pieces.
Experiment with creams 🍰
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4. Chocolate biscuit roll with creamy cream and raspberries
Photo: Noirchocolate/Shuttestock
Ingredients
For filling:
- 100 g of white chocolate;
- 1-2 tablespoons of coconut chips;
- 200 g of cream with fat content of 33%;
- 120 g of raspberry puree;
- 1 teaspoon of starch;
- 1 tablespoon of sugar;
- A handful of fresh or frozen raspberries – optionally.
For biscuit:
- 4 eggs;
- a pinch of salt;
- 100 g of sugar;
- 80 g of flour;
- 20 g of corn starch;
- 20 g of cocoa powder;
- 1 teaspoon of baking powder;
- 40 ml of milk.
Cooking
It is better to make the filling for this recipe in advance, because it cools down for a long time. Combine broken chocolate and coconut chips. Pour hot cream, beat with a blender or mix until a homogeneous consistency. Cover the container with a film and take into the refrigerator for 6-8 hours.
Take the finished raspberry mashed potatoes or make it yourself, grunting the berries through a sieve. Put mashed potatoes, starch and sugar in a small saucepan. Put on medium heat and, constantly stirring, bring to a boil. Cook the mixture 1 minute. Transfer to a bowl, cover with a film and cool for several hours.
Beat eggs with salt and sugar into a lush light mass with a mixer. Combine flour, starch, cocoa powder and baking powder. Suture the dry mixture into the liquid, bring the mass to uniformity. Pour hot milk and mix again.
Distribute the dough by a baking sheet covered with parchment. Place the oven preheated to 180 ° C for 12-15 minutes. Shift the biscuit to a new parchment sheet and remove the old. Roll the cake with a roll along with the parchment and cool.
Beat chilled coconut cream with a mixer to a dense consistency. Expand the roll, lubricate it with a raspberry confiture. Distribute the cream on top and, if desired, the berry. Turn the roll and take it into the refrigerator for 2 hours. After cutting dessert into pieces.
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5. Biscuit roll on a condensed car with lemon and cream
Photo: Janosmarton/Shuttestock
Ingredients
For biscuit:
- 2 eggs;
- 380 g of condensed milk;
- vanilla extract – to taste;
- ½ teaspoon of soda;
- 1-2 teaspoons of lemon juice;
- 150 g of flour;
- Sugar powder – for sprinkling.
For filling:
- 2 lemons;
- 220 g of sugar;
- 250 g of cream with fat content 33%.
Cooking
Turn the eggs with a mixer into a lush foam. Add condensed milk and vanilla extract and beat the mass thoroughly. Put soda with lemon juice, add to the egg mixture and beat again. Pour the sifted flour and mix until smooth.
Pour the dough into a baking sheet covered with parchment and flatter. Bake for about 15 minutes at a temperature of 180 ° C. Sprinkle the towel with a sugar powder and put a biscuit on it. Remove parchment and twist the cake with a roll. Place the seam down, cover with a towel and leave to cool.
Pour boiling water lemons to get rid of bitterness. Cut them with arbitrary pieces with the peel and remove the bones. Blend lemons with sugar with a blender. Beat the cream separately to the creamy consistency.
Expand the roll and lubricate with lemon mass. Distribute whipped cream on top and twist the biscuit again. Take it in the refrigerator for 2 hours, and then cut it into pieces.
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6. Chocolate biscuit roll with cream and banana
Photo: Pakornkrit / Shutterstock
Ingredients
For biscuit:
- 4 eggs;
- 80 g of sugar;
- 2 tablespoons of milk;
- 50 g of flour;
- 1 tablespoon cocoa.
For filling:
- 200 ml of cream with fat content of 33%;
- 2 tablespoons of condensed milk:
- 1 tablespoon of powdered sugar;
- 1-2 banana.
Cooking
Heat the oven to 180 ° C and cover the baking sheet with parchment paper. Put a pan on the fire, filled with water by about a quarter. Break the eggs into a large bowl and pour sugar to them.
Place the eggs in a steam bath and beat with a mixer at an average speed until the mass is warming up to about the body temperature. Remove the eggs from the fire and continue to beat them until they turn into a thick foam and will stay on a whisk. Pour warm milk into the eggs and mix the mass until smooth.
See the flour and cocoa. Gently mixing, pour dry ingredients to the eggs. Pour the dough into a baking sheet, smooth, and then slightly hit the table on the table so that excess air bubbles come out. Bake a biscuit in a preheated oven for 12 minutes.
Pour cold cream and condensed milk into a large bowl, add sugar powder and beat everything with a mixer into a dense foam.
Remove the biscuit from the oven and turn it on a clean sheet of parchment, let the cake cool. From the cooled biscuit, remove the parchment on which he baked. Grease cake densely with cream: in the center thicker and thinner at the edges. Exactly put the bananas on the cream, carefully twist the biscuit in a roll, wrap it with a baking film and take it into the refrigerator for 3 hours.
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7. Biscuit roll “Red velvet”
Photo: MSPHOTOGRAPHIC/ Depositphotos
Ingredients
For biscuit:
- 30 g of sugar powder;
- 4 eggs;
- 170 g of sugar;
- 1 teaspoon of vanilla extract;
- 1 tablespoon of red food dye;
- 50–70 ml of water;
- 90 g of flour;
- 25 g of cocoa powder;
- ½ teaspoon of baking powder;
- ¼ teaspoon of baking soda;
- ⅛ teaspoon of salt.
For filling:
- 230 g creamy;
- 80 g of butter;
- 120 g of sugar powder;
- 1 teaspoon of vanilla extract.
Cooking
Heat the oven to 190 ° C, cover the baking sheet and sprinkle a clean thin tissue towel with a sugar powder.
Separate proteins from yolks. Beat the proteins with a mixer until soft peaks are formed, then gradually pour approximately 90-100 g of sugar to them, continuing to beat. You should get thick and brilliant foam with hard peaks. Beat the yolks with a mixer with the remaining sugar and vanilla extract 5-6 minutes.
Dilute the dye in a small amount of water. Mix flour, cocoa, baking powder, soda and salt. Mixing thoroughly, add water to the proteins with the dye and dry the mixture. Carefully intervene whipped proteins into the dough.
Pour the mass into a prepared shape and bake in a preheated oven for 12-15 minutes. Turn the finished biscuit on a towel with powdered sugar, remove the paper from it and twist it to the roll. Leave the biscuit to cool on the grid in this position.
Beat the cheese with softened butter, powdered sugar and vanilla extract into a homogeneous mass. Expand the cooled biscuit, lubricate it with cream, twist it, wrap it with parchment paper and food film and take into the refrigerator for at least 1 hour.
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8. Chocolate-coffee biscuit roll
Photo: Anna Shepulova / Shutterstock
Ingredients
For biscuit:
- 1 teaspoon of butter;
- 65 g of flour;
- 30 g of cocoa powder + 1 tablespoon for powder;
- 1 teaspoon of baking powder;
- ½ teaspoon of salt;
- 4 eggs;
- 135 g of sugar;
- 1 teaspoon of soluble coffee;
- 2 teaspoons of vegetable oil.
For filling:
- 150 g of dark chocolate;
- 360 ml of cream with fat content 33%.
For decoration:
- 90 g of dark chocolate;
- 40 ml of cream with fat content 33%.
Cooking
Heat the oven to 180 ° C. Cover the baking sheet greased with butter with parchment paper. Mix flour with cocoa, baking powder and salt.
In a big bowl, beat eggs with sugar into a dense light foam. Add coffee and oil and beat again. Gradually pour the flour mixture into the eggs, mixing the mass well each time.
Pour the dough into a prepared shape and smooth it with a spatula. Bake a biscuit in a preheated oven for 12 minutes. Sprinkle a clean sheet of parchment with a cocoa powder, turn the finished biscuit over it and remove the paper on which it baked. Turn hot cake into a roll and let it cool completely.
Break chocolate into small pieces and pour it 120 ml of boiling cream. Mix the resulting ganash well until the chocolate is completely dissolved and cool a little. 240 ml of cold cream beat into a dense foam, gradually pour cooled chocolate to them, mix well. Turn the cake, lubricate with cream, twist into a roll and take into the refrigerator for at least 1 hour.
Before serving 60 g of chocolate, break into small pieces, pour hot cream and stir thoroughly. Pour the roll of glaze, take in the refrigerator for another 10-15 minutes and decorate the remaining grated chocolate.
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9. Biscuit roll with dried apricots and lemon
Photo: Lenyvavsha/ Depositphotos
Ingredients
For biscuit:
- 4 eggs;
- 1 pinch of salt;
- 120 g of sugar;
- 120 g of flour.
For filling:
- 1 lemon;
- 100 g of dried apricots;
- 170 g of sugar.
Cooking
Cover the baking sheet with parchment paper. Hell the oven to 200 ° C. Separate proteins from yolks. Beat the squirrels into a light foam with a pinch of salt. Without stopping whipping, pour 1 tablespoon of sugar into the squirrels with an interval of about 30 seconds. The result should be dense and shiny with peaks.
Mix well with a whisk of proteins with yolks. In parts, intervene in the egg mixture sifted flour. Put the dough into a prepared shape, smooth out a spatula and bake in a preheated oven for 10-12 minutes. Cover the finished biscuit with a clean fabric towel and cool.
Pour lemon and dried apricots with boiling water for 5-7 minutes, rinse and dry. Cut the ends of the lemon, divide it into several parts and remove the seeds. Skip the lemon and dried apricots through a meat grinder with a small grate or chop with a blender. Pour sugar to fruit and mix well.
Turn the biscuit over on a clean sheet of parchment, remove the paper on which it baked. Distribute the filling in the biscuit, roll it into a roll and take it into the refrigerator for at least an hour.
Surprise your family 🥧
- Pleasure is guaranteed: incredibly aromatic desserts with apricots
10. Biscuit roll with boiled condensed milk
Photo: Flanovais/ Depositphotos
Ingredients
- 5 large eggs;
- ½ teaspoon of salt;
- 150 g of sugar;
- 1 teaspoon of vanilla extract;
- 100 g of flour;
- 2 teaspoons of baking powder;
- 250 g of boiled condensed milk;
- 100 g of butter;
- 2 tablespoons.
Cooking
Heat the oven to 190 ° C, cover the baking sheet with parchment paper. Separate proteins from yolks. Beat proteins with salt to hard peaks. Beat the yolks with sugar and vanilla extract into a bright magnificent mass.
See the flour with baking powder. Gradually pour the dry mixture to the yolks and mix everything thoroughly. With folding movements, interfere in the dough in parts whipped proteins. Pour the dough into a baking sheet, flatter and remove it in a preheated oven for 10-12 minutes.
Let the finished biscuit cool for 5 minutes, then turn it over on a clean fabric towel, remove the paper and twist it to the roll. Leave the biscuit in this position until completely cooled. Beat boiled, condensed milk until smooth with softened butter. Expand the cooled biscuit, grease with cream, twist again and sprinkle with powdered sugar.
1. Biscuit roll with jam or jam
Photo: Iaroshenko Maryna / Shutterstock
Ingredients
- 4 eggs;
- a pinch of salt;
- 125 g of sugar;
- vanilla sugar – to taste;
- 4 tablespoons of water;
- 125 g of flour;
- 2 teaspoons of baking powder;
- several tablespoons of jam or jam.
Cooking
Separate proteins from yolks. Beat proteins with salt to the form of soft foam with a mixer. Pour half sugar and continue to whip to a creamy consistency.
Beat the yolks separately for a couple of minutes. Add the remaining ordinary sugar and vanilla. Beat a few more minutes until the mass is brightened. Pour in the water temperature water and mix with a whisk.
Put the yellow mass into a container with protein and carefully mix. Add flour sifted with baking powder, and achieve the homogeneity of the mixture.
Put the dough on a baking sheet covered with parchment and level. Bake in the oven preheated to 180 ° C for about 12 minutes.
Immediately after this, put the biscuit on a wet towel and remove the parchment. With the help of a towel, roll the cake with a roll. Place it with a seam down and completely cool it.
Then carefully expand the roll. Lubricate with jam or jam. Roll again and leave for impregnation at room temperature for several hours. Cut the finished roll into pieces.
Detachment a new recipe 👩🍳
- How to prepare a delightful mating roll
2. Biscuit roll with chocolate paste
Photo: mshev/shutterstock
Ingredients
For biscuit:
- 5 eggs;
- 120 g of sugar;
- 1 teaspoon of honey;
- vanilla essence or vanillin to taste;
- 100 g of flour.
For filling:
- 1 tablespoon of sugar;
- 250 g of chocolate pasta.
Cooking
Separate egg whites from yolks. Beat yolks, 90 g of sugar, honey and vanilla for about 10 minutes, until the mass becomes light.
In a separate container, beat the proteins with the remaining sugar until a creamy consistency. Carefully enter the mass into the yellow. Pour the sifted flour and carefully mix until smooth.
Cover the baking sheet with parchment. Distribute the dough over it and put in the oven preheated to 220 ° C for 5-6 minutes. Then immediately put the biscuit on the table with a parchment down, sprinkle 1 spoon of sugar and cover the top and edges with a baking film. Sugar is needed so that the film does not stick. Complete the cake completely.
Gently heat the chocolate paste in the microwave or in a water bath so that it becomes softer. Remove the film from the biscuit and the remaining sugar and lubricate with chocolate paste.
Gently twist the cake with a roll, removing parchment. Send to the refrigerator for 30 minutes or longer. After get the roll and cut into pieces.
Prepare the paste yourself 🍫
- 5 best recipes for chocolate pasta, including from Jamie Oliver
3. Honey biscuit roll with sour cream
Photo: Tobik/Shutterstock
Ingredients
For biscuit:
- 3 eggs;
- 100 g of sugar;
- 2 tablespoons of honey;
- 150 g of flour;
- 1 teaspoon of baking powder.
For filling:
- 200 g of sour cream with fat content of 20–25%;
- 2 tablespoons.
Cooking
Beat eggs, sugar and honey with a mixer. The mass should increase in volume, become lush and bright. See the flour with baking powder. Pour the flour mixture into the eggs in portions and mix until smooth.
Cover the baking sheet with parchment, put the dough there and flatter. Bake 8-10 minutes at a temperature of 180 ° C. Shift the biscuit on a wet towel and remove the parchment.
With the help of a towel, roll the cake with a roll. Place the seam down and cool.
Mix sour cream and sugar powder. Expand the biscuit, lubricate with cream and twist again. Remove the roll in the refrigerator for 1 hour. Cut the finished baking into pieces.
Experiment with creams 🍰
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4. Chocolate biscuit roll with creamy cream and raspberries
Photo: Noirchocolate/Shuttestock
Ingredients
For filling:
- 100 g of white chocolate;
- 1-2 tablespoons of coconut chips;
- 200 g of cream with fat content of 33%;
- 120 g of raspberry puree;
- 1 teaspoon of starch;
- 1 tablespoon of sugar;
- A handful of fresh or frozen raspberries – optionally.
For biscuit:
- 4 eggs;
- a pinch of salt;
- 100 g of sugar;
- 80 g of flour;
- 20 g of corn starch;
- 20 g of cocoa powder;
- 1 teaspoon of baking powder;
- 40 ml of milk.
Cooking
It is better to make the filling for this recipe in advance, because it cools down for a long time. Combine broken chocolate and coconut chips. Pour hot cream, beat with a blender or mix until a homogeneous consistency. Cover the container with a film and take into the refrigerator for 6-8 hours.
Take the finished raspberry mashed potatoes or make it yourself, grunting the berries through a sieve. Put mashed potatoes, starch and sugar in a small saucepan. Put on medium heat and, constantly stirring, bring to a boil. Cook the mixture 1 minute. Transfer to a bowl, cover with a film and cool for several hours.
Beat eggs with salt and sugar into a lush light mass with a mixer. Combine flour, starch, cocoa powder and baking powder. Suture the dry mixture into the liquid, bring the mass to uniformity. Pour hot milk and mix again.
Distribute the dough by a baking sheet covered with parchment. Place the oven preheated to 180 ° C for 12-15 minutes. Shift the biscuit to a new parchment sheet and remove the old. Roll the cake with a roll along with the parchment and cool.
Beat chilled coconut cream with a mixer to a dense consistency. Expand the roll, lubricate it with a raspberry confiture. Distribute the cream on top and, if desired, the berry. Turn the roll and take it into the refrigerator for 2 hours. After cutting dessert into pieces.
Try to do it 😋
- 10 best recipes for the “Potato” cake – a delicious dessert from childhood
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5. Biscuit roll on a condensed car with lemon and cream
Photo: Janosmarton/Shuttestock
Ingredients
For biscuit:
- 2 eggs;
- 380 g of condensed milk;
- vanilla extract – to taste;
- ½ teaspoon of soda;
- 1-2 teaspoons of lemon juice;
- 150 g of flour;
- Sugar powder – for sprinkling.
For filling:
- 2 lemons;
- 220 g of sugar;
- 250 g of cream with fat content 33%.
Cooking
Turn the eggs with a mixer into a lush foam. Add condensed milk and vanilla extract and beat the mass thoroughly. Put soda with lemon juice, add to the egg mixture and beat again. Pour the sifted flour and mix until smooth.
Pour the dough into a baking sheet covered with parchment and flatter. Bake for about 15 minutes at a temperature of 180 ° C. Sprinkle the towel with a sugar powder and put a biscuit on it. Remove parchment and twist the cake with a roll. Place the seam down, cover with a towel and leave to cool.
Pour boiling water lemons to get rid of bitterness. Cut them with arbitrary pieces with the peel and remove the bones. Blend lemons with sugar with a blender. Beat the cream separately to the creamy consistency.
Expand the roll and lubricate with lemon mass. Distribute whipped cream on top and twist the biscuit again. Take it in the refrigerator for 2 hours, and then cut it into pieces.
Use lemon like that 🍋
- 75 very tasty dishes for which lemon is useful to you
- 10 simple and aromatic dishes with lemons
6. Chocolate biscuit roll with cream and banana
Photo: Pakornkrit / Shutterstock
Ingredients
For biscuit:
- 4 eggs;
- 80 g of sugar;
- 2 tablespoons of milk;
- 50 g of flour;
- 1 tablespoon cocoa.
For filling:
- 200 ml of cream with fat content of 33%;
- 2 tablespoons of condensed milk:
- 1 tablespoon of powdered sugar;
- 1-2 banana.
Cooking
Heat the oven to 180 ° C and cover the baking sheet with parchment paper. Put a pan on the fire, filled with water by about a quarter. Break the eggs into a large bowl and pour sugar to them.
Place the eggs in a steam bath and beat with a mixer at an average speed until the mass is warming up to about the body temperature. Remove the eggs from the fire and continue to beat them until they turn into a thick foam and will stay on a whisk. Pour warm milk into the eggs and mix the mass until smooth.
See the flour and cocoa. Gently mixing, pour dry ingredients to the eggs. Pour the dough into a baking sheet, smooth, and then slightly hit the table on the table so that excess air bubbles come out. Bake a biscuit in a preheated oven for 12 minutes.
Pour cold cream and condensed milk into a large bowl, add sugar powder and beat everything with a mixer into a dense foam.
Remove the biscuit from the oven and turn it on a clean sheet of parchment, let the cake cool. From the cooled biscuit, remove the parchment on which he baked. Grease cake densely with cream: in the center thicker and thinner at the edges. Exactly put the bananas on the cream, carefully twist the biscuit in a roll, wrap it with a baking film and take it into the refrigerator for 3 hours.
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- 25 tender dishes for those who love bananas
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7. Biscuit roll “Red velvet”
Photo: MSPHOTOGRAPHIC/ Depositphotos
Ingredients
For biscuit:
- 30 g of sugar powder;
- 4 eggs;
- 170 g of sugar;
- 1 teaspoon of vanilla extract;
- 1 tablespoon of red food dye;
- 50–70 ml of water;
- 90 g of flour;
- 25 g of cocoa powder;
- ½ teaspoon of baking powder;
- ¼ teaspoon of baking soda;
- ⅛ teaspoon of salt.
For filling:
- 230 g creamy;
- 80 g of butter;
- 120 g of sugar powder;
- 1 teaspoon of vanilla extract.
Cooking
Heat the oven to 190 ° C, cover the baking sheet and sprinkle a clean thin tissue towel with a sugar powder.
Separate proteins from yolks. Beat the proteins with a mixer until soft peaks are formed, then gradually pour approximately 90-100 g of sugar to them, continuing to beat. You should get thick and brilliant foam with hard peaks. Beat the yolks with a mixer with the remaining sugar and vanilla extract 5-6 minutes.
Dilute the dye in a small amount of water. Mix flour, cocoa, baking powder, soda and salt. Mixing thoroughly, add water to the proteins with the dye and dry the mixture. Carefully intervene whipped proteins into the dough.
Pour the mass into a prepared shape and bake in a preheated oven for 12-15 minutes. Turn the finished biscuit on a towel with powdered sugar, remove the paper from it and twist it to the roll. Leave the biscuit to cool on the grid in this position.
Beat the cheese with softened butter, powdered sugar and vanilla extract into a homogeneous mass. Expand the cooled biscuit, lubricate it with cream, twist it, wrap it with parchment paper and food film and take into the refrigerator for at least 1 hour.
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8. Chocolate-coffee biscuit roll
Photo: Anna Shepulova / Shutterstock
Ingredients
For biscuit:
- 1 teaspoon of butter;
- 65 g of flour;
- 30 g of cocoa powder + 1 tablespoon for powder;
- 1 teaspoon of baking powder;
- ½ teaspoon of salt;
- 4 eggs;
- 135 g of sugar;
- 1 teaspoon of soluble coffee;
- 2 teaspoons of vegetable oil.
For filling:
- 150 g of dark chocolate;
- 360 ml of cream with fat content 33%.
For decoration:
- 90 g of dark chocolate;
- 40 ml of cream with fat content 33%.
Cooking
Heat the oven to 180 ° C. Cover the baking sheet greased with butter with parchment paper. Mix flour with cocoa, baking powder and salt.
In a big bowl, beat eggs with sugar into a dense light foam. Add coffee and oil and beat again. Gradually pour the flour mixture into the eggs, mixing the mass well each time.
Pour the dough into a prepared shape and smooth it with a spatula. Bake a biscuit in a preheated oven for 12 minutes. Sprinkle a clean sheet of parchment with a cocoa powder, turn the finished biscuit over it and remove the paper on which it baked. Turn hot cake into a roll and let it cool completely.
Break chocolate into small pieces and pour it 120 ml of boiling cream. Mix the resulting ganash well until the chocolate is completely dissolved and cool a little. 240 ml of cold cream beat into a dense foam, gradually pour cooled chocolate to them, mix well. Turn the cake, lubricate with cream, twist into a roll and take into the refrigerator for at least 1 hour.
Before serving 60 g of chocolate, break into small pieces, pour hot cream and stir thoroughly. Pour the roll of glaze, take in the refrigerator for another 10-15 minutes and decorate the remaining grated chocolate.
Serve to dessert ☕️
- Tired of tea in bags? Prepare this drink in a completely new way
9. Biscuit roll with dried apricots and lemon
Photo: Lenyvavsha/ Depositphotos
Ingredients
For biscuit:
- 4 eggs;
- 1 pinch of salt;
- 120 g of sugar;
- 120 g of flour.
For filling:
- 1 lemon;
- 100 g of dried apricots;
- 170 g of sugar.
Cooking
Cover the baking sheet with parchment paper. Hell the oven to 200 ° C. Separate proteins from yolks. Beat the squirrels into a light foam with a pinch of salt. Without stopping whipping, pour 1 tablespoon of sugar into the squirrels with an interval of about 30 seconds. The result should be dense and shiny with peaks.
Mix well with a whisk of proteins with yolks. In parts, intervene in the egg mixture sifted flour. Put the dough into a prepared shape, smooth out a spatula and bake in a preheated oven for 10-12 minutes. Cover the finished biscuit with a clean fabric towel and cool.
Pour lemon and dried apricots with boiling water for 5-7 minutes, rinse and dry. Cut the ends of the lemon, divide it into several parts and remove the seeds. Skip the lemon and dried apricots through a meat grinder with a small grate or chop with a blender. Pour sugar to fruit and mix well.
Turn the biscuit over on a clean sheet of parchment, remove the paper on which it baked. Distribute the filling in the biscuit, roll it into a roll and take it into the refrigerator for at least an hour.
Surprise your family 🥧
- Pleasure is guaranteed: incredibly aromatic desserts with apricots
10. Biscuit roll with boiled condensed milk
Photo: Flanovais/ Depositphotos
Ingredients
- 5 large eggs;
- ½ teaspoon of salt;
- 150 g of sugar;
- 1 teaspoon of vanilla extract;
- 100 g of flour;
- 2 teaspoons of baking powder;
- 250 g of boiled condensed milk;
- 100 g of butter;
- 2 tablespoons.
Cooking
Heat the oven to 190 ° C, cover the baking sheet with parchment paper. Separate proteins from yolks. Beat proteins with salt to hard peaks. Beat the yolks with sugar and vanilla extract into a bright magnificent mass.
See the flour with baking powder. Gradually pour the dry mixture to the yolks and mix everything thoroughly. With folding movements, interfere in the dough in parts whipped proteins. Pour the dough into a baking sheet, flatter and remove it in a preheated oven for 10-12 minutes.
Let the finished biscuit cool for 5 minutes, then turn it over on a clean fabric towel, remove the paper and twist it to the roll. Leave the biscuit in this position until completely cooled. Beat boiled, condensed milk until smooth with softened butter. Expand the cooled biscuit, grease with cream, twist again and sprinkle with powdered sugar.