A roll with strawberries and nectarines is a wonderful dessert with a summer flavor. You can fill the roll with any berries and fruits half an hour before serving and enjoy yourself with guests or with your family over a cup of tea.
It is necessary
- - 125 g of fine crystalline sugar;
- - 1 tablespoon of warm water;
- - 125 g flour;
- - 1 small lemon;
- For filling:
- - 300 ml heavy cream;
- - 2 tablespoons of fine crystalline sugar;
- - 1 tablespoon lemon juice;
- - 1 nectarine;
- - 125 g strawberries;
- For decoration:
- - 2 tablespoons of pistachios;
- - lemon peel;
- - Strawberry;
Instructions
Step 1
Place a large bowl in a steam bath (the bottom of the bowl must not touch the water). Finely grate the zest from 1 lemon. Place eggs with sugar in a container and beat with a mixer until fluffy, light, creamy.
Step 2
The consistency of the mixture should be very thick, if you lift the whisk of the mixer, then a thick ribbon of cream will stretch from it. Remove the bowl from the steam bath and continue whisking until the bowl has cooled. Stir in warm water with a spatula.
Step 3
Next, sift flour in portions on top, add lemon zest. Mix everything thoroughly until a homogeneous dough is obtained. Transfer the dough to a prepared metal baking sheet (33 * 23 cm) and spread it evenly to the corners.
Step 4
Tap the mold gently on the table to remove air bubbles from the dough. Bake in the oven for 12-15 minutes, preheated to 190 ° C, until the biscuit is golden and firm when pressed. Sprinkle sugar on parchment paper and flip the finished biscuit onto it.
Step 5
Remove the paper from the biscuit and trim the dry edges. Having stepped back from one short side of the cake 2, 5 cm, make an incision with a sharp knife along the entire length of the layer. Roll the sponge cake together with the paper into a roll and carefully transfer it to the wire rack, leave to cool completely.
Step 6
Make a fruit filling. Remove the bone from the nectarine, cut into small pieces. Sort the strawberries, separate the stalks, chop the berries into cubes.
Step 7
For the cream, whisk the cream, sugar and lemon juice until firm. Before serving, carefully unfold the roll and spread evenly with about half of the cream.
Step 8
Spread nectarine and strawberry slices on top. Roll up again and transfer to a dish. Fill the remaining cream in a piping bag with a star attachment.
Step 9
Place the cream in a wide wave in the middle of the roll. Garnish with thin lemon peel strips, strawberries, chopped pistachios.
