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Roll with vanilla cream


Countertop: Beat the egg whites with a pinch of salt, add the sugar, vanilla sugar, flour and a bag of baking powder. Wallpaper a tray with baking paper, pour the composition into the tray, spread well. Put in the preheated oven over medium heat, about 20-25 minutes.

Cream: In a bowl pour Ole cream, milk and whipped cream, mix well until it becomes a hard cream.

Lightly remove the top from the baking sheet, take a damp towel, put the top on it, roll lightly, leave in the towel until the top has cooled.

Remove the top from the towel, fill with vanilla cream, roll in a towel and leave for 2-3 hours.

After which it can be served!


Vanilla cream roll - Trica Maria Angelica

Ingredients: For the top: 6 eggs, 6 tablespoons powdered sugar, 4 tablespoons flour, 2 tablespoons oil, 2 tablespoons cocoa, 1/2 sachet baking powder.

For the cream: 1 packet of vanilla pudding, 500 ml milk, 2 tablespoons sugar, 250 g butter or margarine.
For decoration: chocolate icing, coconut or colored candies.

Rub the sugar with the yolks until melted, then add the oil, the flour mixed with the baking powder, stirring gently from top to bottom.

Add cocoa and at the end gradually incorporate the beaten egg whites, stirring carefully, so as not to leave the composition.

Pour the composition into a pan greased with oil and lined with flour and bake at the right heat.

After it has browned a little, remove the top on a white paper lined with flour, roll gently so that it does not break and leave to cool. Meanwhile, prepare the cream.

Boil the pudding according to the instructions on the package and after it has cooled, mix it with butter or margarine, rubbed with foam.

When the countertop has cooled, fill it with vanilla cream. Put the roll in the chocolate icing and sprinkle with coconut or colored candies.


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Vanilla cream roll - Trica Maria Angelica

Ingredients: For the top: 6 eggs, 6 tablespoons powdered sugar, 4 tablespoons flour, 2 tablespoons oil, 2 tablespoons cocoa, 1/2 sachet baking powder.

For the cream: 1 packet of vanilla pudding, 500 ml milk, 2 tablespoons sugar, 250 g butter or margarine.
For decoration: chocolate icing, coconut or colored candies.

Rub the sugar with the yolks until melted, then add the oil, the flour mixed with the baking powder, stirring gently from top to bottom.

Add cocoa and at the end gradually incorporate the beaten egg whites, stirring carefully, so as not to leave the composition.

Pour the composition into a pan greased with oil and lined with flour and bake at the right heat.

After it has browned a little, remove the top on a white paper lined with flour, roll gently so that it does not break and leave to cool. Meanwhile, prepare the cream.

Boil the pudding according to the instructions on the package and after it has cooled, mix it with butter or margarine, rubbed with foam.

When the countertop has cooled, fill it with vanilla cream. Put the roll in the chocolate icing and sprinkle with coconut or colored candies.


Send a delicious recipe too!

Are you an expert in the kitchen? Do you like to invent recipes?
Do your dishes look like magazines? Cook something good, arrange
appetizing food on a plate and take a picture of it.


Steps

Because we need an oven, we will first start the oven and then make the composition. We also prepare the tray, we spread baking paper on the whole surface. I used a 30/35 stove tray. Put a few points of butter on the tray and then the paper, it will stick and will fit better in the tray. Separate the egg white from the yolk.
Beat the egg whites, add the sugar and continue beating until we have a strong meringue.
Rub the yolks with a little salt and essence and pour them over the meringue, mix lightly then add the flour mixed with cocoa, incorporate all stirring lightly by slow movements. Spread the composition in the tray as evenly as possible and put the tray in the oven for 15-20 minutes at 170 degrees.
When it is ready, take it out of the tray with paper and place it on a damp towel for 2 minutes, then roll it with paper.

While the roll is in the oven, prepare the cream. Rub the yolks with a little salt to intensify their color, then add the sugar and milk, mix with a whisk and put the bowl on the fire in a baine-marie, that is, on a pot in which we have boiling water, the bowl in which we have the yolk not to touch the water. Stir continuously until the sugar dissolves and the composition is homogeneous and thick as a cream. Leave to cool, stir from time to time, the cream to reach room temperature, try with your finger, now add the vanilla essence. Hydrate the gelatin in cold water for 10 minutes then dissolve it in a steam bath, do not boil it, it will lose its properties.
Beat the whipped cream until it hardens and becomes firm. Add to the cream: the juice of an orange, gelatin and whipped cream. Homogenize and refrigerate for half an hour.
Unwrap the roll sheet and spread the cold cream as evenly as possible. Cut the orange pieces on the surface of the cream and roll.

We also prepare the liquid cream icing, milk chocolate and a small cube of butter.
Put the whipped cream on the fire, when it reaches the boiling point, that is, when it bubbles on the edge, turn off the heat and put the chocolate cubes. We will see that the chocolate melts, mix and add the butter. We pour the warm icing over the roll.


Steps

Because we need an oven, we will first start the oven and then make the composition. We also prepare the tray, we spread baking paper on the whole surface. I used a 30/35 stove tray. Put a few points of butter on the tray and then the paper, it will stick and will fit better in the tray. Separate the egg white from the yolk.
Beat the egg whites, add the sugar and continue beating until we have a strong meringue.
Rub the yolks with a little salt and essence and pour them over the meringue, mix lightly then add the flour mixed with cocoa, incorporate all stirring lightly by slow movements. Spread the composition in the tray as evenly as possible and put the tray in the oven for 15-20 minutes at 170 degrees.
When it is ready, take it out of the tray with paper and place it on a damp towel for 2 minutes, then roll it with paper.

While the roll is in the oven, prepare the cream. Rub the yolks with a little salt to intensify their color, then add the sugar and milk, mix with a whisk and put the pot on the fire in a baine-marie, that is, on a pot in which we have boiling water, the bowl in which we have the yolk not to touch the water. Stir continuously until the sugar dissolves and the composition is homogeneous and thick as a cream. Leave to cool, stir from time to time, the cream to reach room temperature, try with your finger, now add the vanilla essence. Hydrate the gelatin in cold water for 10 minutes then dissolve it in a steam bath, do not boil it, it will lose its properties.
Beat the whipped cream until it hardens and becomes firm. Add to the cream: the juice of an orange, gelatin and whipped cream. Homogenize and refrigerate for half an hour.
Unwrap the roll sheet and spread the cold cream as evenly as possible. Cut the orange pieces on the surface of the cream and roll.

We also prepare the icing from liquid cream, milk chocolate and a small cube of butter.
Put the whipped cream on the fire, when it reaches the boiling point, that is, when it bubbles on the edge, turn off the heat and put the chocolate cubes. We will see that the chocolate melts, mix and add the butter. We pour the warm icing over the roll.


Vanilla Cream Roll - Recipes

ROLL WITH WALNUT AND VANILLA CREAM

Roll with walnuts and vanilla cream
If you have someone in the family
Who would only eat dessert, come on
tell me breathlessly: do you?

INGREDIENTS for the countertop

  • 8 egg whites
  • 8 tablespoons flour
  • 200 ground walnuts
  • 150 gr sugar
  • 1 sachet of baking powder

for the cream

  • 8 yolks
  • 800 ml milk
  • 4 tablespoons flour
  • 4 tablespoons starch
  • 200 gr sugar
  • 200 gr butter (at room temperature)
  • vanilla pods or vanilla essence

for the glaze

  • 150 gr dark chocolate
  • 100 ml liquid cream (whipped cream)
  • optional white chocolate flakes sprinkled on top

WORK PLAN rolled with walnut and vanilla cream

  1. For the countertop: separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and mix until you get a firm foam that stays "beating".
  2. gradually add the flour mixed with baking powder and mix with a silicone paddle. Add the ground walnuts and mix well.
  3. we spread the composition obtained in a tray the size of the oven, lined with baking paper.
    put in the hot oven at 180 degrees for about 20 minutes, until golden brown. We check with the toothpick if the countertop is made.
  4. For the cream (except for the quantities), the step-by-step pictures are in the imperial cake recipe. Mix the yolks together with the sugar.
  5. Pour 50 ml of milk and mix.
  6. Add the flour with the starch, mix with the whisk (so as not to form lumps), then pour another 50 ml of milk and mix well.
  7. The rest of the milk (700 ml of milk) is boiled together with the seeds from a vanilla pod. When the milk has started to boil, add the yolk mixture and mix continuously with the whisk, keep on low heat until you get a pudding. Let it cool.
  8. Mix the butter, then gradually add the cooled pudding and mix until you get the final cream.
  9. Add the cream over the counter, then we run.
  10. For the icing, melt the chocolate together with the whipped cream on a bain-marie. Another faster solution is to put the whipped cream on the fire, bring it to the boil (without boiling), remove from the heat and add the chocolate. Stir until the chocolate is completely melted.
  11. We dress the chocolate roll , then garnish with white chocolate flakes.
  12. good appetite for roll with walnuts and vanilla cream!

Method of preparation

For sheet:
Separate the egg whites from the yolks. Beat the egg whites well with the sugar, then add the yolks and flour and mix lightly.
Place baking paper in the stove tray and pour the roll composition. Then bake for 8-10 minutes on low heat in the oven
hot before.

While the sheet is being made, we take care of the cream:

In a bowl put the milk, sugar, sour cream, lemon juice and beat with the mixer for 3-4 minutes.
When the cream has hardened, add the chocolate flakes, the essence and mix.

When ready, remove the worktop together
with the paper on a damp napkin.
First roll it with the napkin and press it lightly. Let it cool a bit then spread the cream.

Then, slowly, slowly with the help of the napkin and unfolding the paper, we run easily.

Decorate the roll with melted chocolate
and then let it cool until ready to serve


Pumpkin roll with vanilla cream

A dessert that looks sophisticated, but is simpler than many other dishes! How do you like the next recipe for pumpkin and vanilla cream roll?

ingredients

& frac14 cup sugar flour
& frac34 cup of flour
1 cup caster sugar
& frac12 teaspoon baking powder
& frac12 teaspoon baking soda
1 cinnamon powder
1 pinch of salt
3 eggs
2/3 cup pumpkin puree
For the cream
200 g cream of cheese
1 teaspoon vanilla extract
& frac14 cup butter
1 cup powdered sugar

Method of preparation

In an bowl, combine the following dry ingredients: flour, baking powder, cinnamon and salt.

Beat the eggs with the caster sugar until it melts and the composition becomes a little thicker. Add the pumpkin puree here, but make sure it is cold. Pumpkin puree is prepared in advance: wash the pumpkin, cut it into slices, put it in the oven in a pan greased with oil or lined with baking paper, leave it on the baking sheet and make the pulp and step.

Pour this composition over the flour mixture.

Extinguish & frac12 teaspoon baking soda & icircn 2 tablespoons lemon & acircie, add over all and stir a little.

Line a tray lined with baking paper and carefully place the dough above.

Bake for a maximum of 15 minutes, taking care not to leave too much, not to burn.

Take a clean cotton towel and sprinkle plenty of powdered sugar on it. This step is so that the dough does not stick to the towel when we have to roll it.

Once the dough is ready, place it on this towel, carefully remove the baking sheet and slowly roll the dough on the baking sheet.

Allow to cool, then refrigerate for an hour.

Separately, prepare the vanilla cream: Incorporate the cup of powdered sugar into the cream cheese, add the butter and vanilla essence. Stir well.

Take a cling film and spread half of the cream on it. Roll the sponge over the foil, spread the other half of the cream inside, roll again, wrapping the plastic wrap.

Refrigerate for another hour. When serving, sprinkle coconut flakes or a little orange peel on top.


Method of preparation

For sheet:
Separate the egg whites from the yolks. Beat the egg whites with the sugar well with the mixer, then add the yolks and flour and mix lightly.
Place baking paper in the stove tray and pour the roll composition. Then bake for 8-10 minutes on low heat in the oven
hot before.

While the sheet is being made, we take care of the cream:

In a bowl put the milk, sugar, sour cream, lemon juice and beat with the mixer for 3-4 minutes.
When the cream has hardened, add the chocolate flakes, the essence and mix.

When ready, remove the worktop together
with the paper on a damp napkin.
First roll it with the napkin and press lightly. Let it cool a bit then spread the cream.

Then, slowly, slowly with the help of the napkin and unfolding the paper, we run easily.

Decorate the roll with melted chocolate
and then let it cool until ready to serve