Biscuit Roll with Chokeberry
by Editorial Staff
If there are chokeberry berries in your freezer, then this dessert recipe will definitely come in handy. Make a sponge roll with chokeberry and delight your family with an unusual delicacy.
Ingredients
For filling:
- Rowan black-fruited – 150 g
- Sugar – 100 g
- Starch – 1 tbsp
- Water – ¼ glass
For the test:
- Eggs – 3 pcs.
- Yolk – 1 pc.
- Sugar – 70 g
- Flour – 80 g
- Baking powder – 0.5 teaspoon.
Directions
- Rinse the rowan and pat dry with a paper towel. Grind with a hand blender or food processor. Place in a convenient cooking pot. Add the indicated amount of sugar. Send it to the fire. Bring to a boil while stirring. Cook over low heat for 10-15 minutes.
- Dissolve the starch in cold boiled water. Pour over rowan. Mix well and boil. Turn off heat and cool to room temperature. The filling for the biscuit roll is ready.
- Now let’s do the biscuit dough for the mountain ash roll. Break the eggs and yolk into a deep beating container. Beat for about a minute, until foam appears.
- Add sugar in small portions. However, do not stop whisking until you have added all the sugar.
- Sift wheat flour separately and mix with baking powder. Pour over the rest of the ingredients. Stir gently with a spatula. The biscuit roll dough is ready.
- Preheat oven to 200 degrees. Line a baking sheet with parchment paper. Pour the dough and spread it gently into a rectangular layer, in a thin layer. Bake the chokeberry roll biscuit for 8-15 minutes.
(Roasting times may vary slightly. It depends on your oven.)
- Remove the finished biscuit cake from the oven. Wrap in a roll with parchment immediately. Wrap in a damp towel and leave to cool.
- Carefully so as not to damage the integrity of the biscuit, unfold the roll and remove the parchment. Brush with cooked jam. Rollback into a roll.
- The sponge roll with chokeberry is ready. Sprinkle with powdered sugar if desired.
Enjoy your meal!
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