Ingredients for making jelly biscuit roll
- Chicken egg 3 pieces
- Sugar (fine) 90 grams
- Sifted wheat flour 90 grams
- Sugar (fine) 60 grams
- Pure water 60 grams
- Cognac 1 tablespoon
- Softened butter 100 grams
- Egg yolk (chicken) 1 piece
- Pasteurized whole milk 65 milliliters
- Sugar 90 grams
- Vanilla sugar (powdered) 1/2 sachet
- Cognac 1 tablespoon
- Jelly red 1 sachet (180 grams of dry powder)
- Powdered sugar for flavoring
- Main Ingredients Eggs, Milk, Flour
- Serving 1 serving
- World Cuisine
Kitchen scale, Deep plate, Plastic wrap, Freezer, Bowl, Whisk, Fine mesh strainer, Stove, Deep bowl - 2 pieces, Mixer, Tablespoon, Bowl, Oven, Nonstick pan, Baking paper, Metal kitchen spatula, Wooden skewer, Kitchen gloves, Kitchen towel (waffle), Oven metal grill, Cutting board, Large flat plate
Cooking sponge roll with jelly:
Step 1: make jelly.
In order to avoid unpleasant situations in the form of non-frozen jelly, it should be prepared in advance. We take a bag of jelly (its taste depends only on your desire) and prepare it according to the instructions that are indicated on the package.
Then we pour the aromatic mass into a deep plate, tighten it with plastic wrap and send it to the freezer or refrigerator.
Jelly will freeze in about 7 - 8 hoursbut for greater reliability, you can leave it in the refrigerator all night.
Step 2: prepare the Charlotte cream.
The next day, we begin to prepare the cream. Pour 65 milliliters of milk into a small bowl, put the egg yolk in it and beat the products with a whisk to a homogeneous consistency. Filter the resulting mixture through a fine mesh sieve into a small saucepan. Pour 90 grams of granulated sugar there.
We put the stewpan on the stove, turned on a small fire. With constant stirring, bring the mixture to a boil and thicken. Do not boil or boil! As soon as the egg and milk mass thickens, remove the stewpan from the stove. Cool the semi-finished cream to room temperature.
Then we put softened butter in a deep bowl, add vanilla sugar powder to it and grind them with a mixer into a lush light mass. Without turning off the kitchen appliance, gradually pour the cooled egg-milk mixture into the whipped butter.
Beat the cream thoroughly for 10 - 12 minutes to splendor. After add to it a tablespoon of brandy, whisk again 1 - 2 minutes and turn off the mixer. We tighten the bowl with the finished cream with plastic wrap and put in the refrigerator until use.
Step 3: prepare the syrup.
In a clean stewpan, we heat 60 milliliters of pure water. Then we remove it from the stove, put it on the countertop and dissolve 60 grams of granulated sugar in hot water. After the sweet water has cooled, pour it into a small bowl and pour a tablespoon of cognac there. We mix all the components of the syrup to a homogeneous consistency and proceed to the next step.
Step 4: prepare the pan and oven.
Now turn on and preheat the oven up to 200 degrees Celsius. Then cover the non-stick baking sheet with a sheet of baking paper. Instead, you can use parchment paper, but in this case it is worth soaking it with a thin layer of butter or vegetable oil.
Step 5: prepare the dough.
After we drive three eggshell eggs into a deep bowl and pour 90 grams of sugar. We put this capacity under the mixer blades and turn it on at low speed.
As the egg mixture thickens, we gradually increase the mixer speed to the highest speed. Beat eggs with sugar in a lush, steady mass. Sugar must be completely dissolved! This process will take approximately 12 - 15 minutes.
Then reduce the mixer speed to medium speed and introduce into the egg mass 90 grams of sifted wheat flour. We continue to knead a homogeneous dough of medium density, without flour lumps.
Step 6: bake a biscuit.
Pour the biscuit dough onto a baking sheet prepared for baking. Using a kitchen spatula, level it with an even layer over the entire sheet of baking paper. It is desirable that the dough layer does not exceed 5 millimeters.
Then reduce the temperature of the oven up to 190 degrees Celsius and send a biscuit dough into it. Bake a biscuit 15 - 17 minutes.
After this time, we check its readiness with a wooden skewer. It should remain dry after piercing the biscuit. If the pastries are ready, we put on the kitchen gloves and remove the baking sheet from the oven. We put it on a cutting board, previously laid on the countertop.
Step 7: cool the biscuit.
Cover half of the countertop with a large kitchen towel and sprinkle it with a thin layer of powdered sugar. On the free side of the table we drag the biscuit along with the paper on which it was baked. Gently turn it upside down on a kitchen towel and remove baking paper from the biscuit layer.
Then we turn the biscuit into a roll with a towel.
We shift it to a metal grate and cool to room temperature.
Step 8: bring the dessert to full readiness.
While the biscuit cools, we take the jelly out of the refrigerator and cut off a 1: 1 centimeter wide bar from it, its length should be equal to the length of the future roll.
After we unfold the towel and the cooled biscuit base. We transfer it to a sheet of parchment paper and soak it with the finished sugar syrup.
Then we spread the cream on the biscuit evenly. On one of the ends of the biscuit base, lay out the jelly path.
Then we turn the roll, gradually lifting the sheet of paper on which it lies. Wrap it in the same paper and put it in the refrigerator, seam down.
We insist roll for 2 to 3 hours, during which time the cream will harden again and slightly soak a delicate biscuit. After the required time has passed, remove the finished roll from the refrigerator, remove paper from it, transfer the dessert to a large flat dish, sprinkle with icing sugar and serve.
Step 9: serve the sponge cake with jelly.
Sponge roll with jelly is served chilled as a dessert to a sweet table. At will, it is served with fresh berries or fruits. This yummy is pleasant to relish with a cup of fresh, only brewed tea. Enjoy it!
Enjoy your meal!
- If you still have an "extra" cream, you can grease the finished roll with it, then sprinkle it with crumbs or chopped nuts and then crush this "miracle of confectionery art" with powdered sugar.
- Charlotte cream can be stored in the refrigerator for 3 to 4 days, so it can be prepared in advance.
- Instead of vanilla sugar, you can use pure vanillin on the tip of a knife.