It's so easy to walk to the store and buy a ready-made roll for tea. But homemade roll turns out to be more aromatic, tender, tastier. In addition, the dough for the roll is easy to prepare, and you can experiment with the filling.
It is necessary
- For the test:
- - 100 g of sugar;
- - 80 g flour;
- - 6 eggs;
- - 1 g of starch.
- For the cream:
- - 250 ml cream of 25% fat;
- - 150 g of white chocolate;
- - 50 g of strawberries;
- - 2 tbsp. tablespoons of powdered sugar;
- - 1 lemon.
Instructions
Step 1
Divide the eggs into yolks and whites. Stir the yolks with the icing sugar until a fluffy light mass is formed. Then stir in the sifted flour, mix thoroughly. Beat the egg whites into a strong white foam, add the starch, beat until they form hard peaks, then add this mass to the dough.
Step 2
Cover a baking sheet with parchment, brush with a little butter. Put the finished dough on top, flatten, put in the oven, preheated to 180 degrees. Bake the roll for 18-20 minutes.
Step 3
Prepare the cream for the roll. Melt the white chocolate in a water bath. Grind fresh strawberries with lemon pulp. Whip heavy cream with powdered sugar, stir in melted chocolate, add grated lemon and strawberries. The gentle cream for the roll is ready.
Step 4
Remove the finished biscuit cake from the oven, place on a damp towel, twist, leave to cool. After that, unfold the biscuit, grease generously with strawberry cream, wrap again. You can put it in the refrigerator for half an hour to make it easier to cut the roll with strawberries and white chocolate into thin slices. Serve as a dessert or for breakfast. Top with fresh strawberries or simply sprinkle with powdered sugar.
