This is the perfect weekend sweet dessert recipe. Such a marshmallow roll can be quickly prepared for breakfast, for tea. It turns out both a beautiful delicacy and tasty. Due to the marshmallow, the cream for the roll turns out to be delicate, rather dense.
It is necessary
- - 1 glass of flour;
- - 1 cup of sugar;
- - 4 eggs;
- - 2 pcs. marshmallow;
- - 100 g of butter, biscuits for sprinkling;
- - 2 tbsp. spoons of sour cream.
Instructions
Step 1
Prepare the cream. Take two marshmallows (you can take any), cut into cubes, put in a jar, add 50 g of butter, put in the microwave, cook for 40 seconds at full power. Beat the hot mass with a mixer until smooth. Leave to cool at room temperature (15 minutes).
Step 2
Prepare the dough for now. Separate the yolks from the whites, put the whites in the refrigerator, beat the yolks with 3 tbsp. tablespoons of sugar. Add sifted flour to the yolks, knead the dough.
Step 3
Whisk the whites separately with 3 tbsp. tablespoons of sugar, you should get a fluffy foam. Add whites in small portions to the yolk dough, stirring everything with a spoon. The mixer can no longer be used. Place the dough on a baking parchment, flatten, bake for 10-15 minutes at 170 degrees.
Step 4
Remove the finished crust from the oven. Lay a wet waffle towel on the table, transfer the roll cake to it so that the baking paper is on top. Roll the cake quickly with a towel, act quickly so that the cake does not have time to cool and crack.
Step 5
In the cooled cream, add 100 g of butter, 2 tbsp. spoons of sour cream. Whisk until smooth, the cream with marshmallows holds its shape well. Unfold the roll, remove the towel and paper, smear the inside of the roll with cream, roll into a roll. Lubricate the top edge of the marshmallow roll with the rest of the cream. Grind shortbread cookies with a hammer, sprinkle the finished roll with the resulting crumb.
