Perfect Roll
by Editorial Staff
This recipe for Chocolate Sponge Roll with Cream Cheese Cream is a godsend! The roll is easy to twist and does not break. And it tastes like a children’s “kinder biscuit”. Delicious! Homemade baked goods – delicious baked goods!) Cook with pleasure!
Ingredients
For the test:
- Eggs – 3 pcs.
- Flour – 3 tbsp
- Powdered sugar – 3 tbsp
- Cocoa – 2 tbsp
- Soda – 0.5 teaspoon.
For the cream:
- Cream cheese – 180-200 g
- Powdered sugar – 3 tbsp
- Butter (room temperature) – 100 g
- Vanillin – on the tip of a knife
Directions
- First you need to remove the oil from the refrigerator. Sift flour, cocoa and baking soda together.
Separate the whites from the yolks. Beat egg whites with powdered sugar until foamy. Then gradually add the yolks, whisking. Then, also gradually, add the sifted dry mixture. - Cover the baking sheet with paper and pour the biscuit dough in a thin layer. Place in an oven preheated to 200 degrees for 10 minutes. Now you need to get ready to roll up the roll – wet one towel, spread it flat on the table, take in a cup of water and put it next to it.
- When the crust is ready, turn it over on a towel and dampen the paper well with water.
- Gradually, carefully remove the paper from the dough – it is wet, it will be removed from the cake like a rag.
- Roll the biscuit cake together with a towel and set it aside.
- Now the filling. Mix all the ingredients of the cream well. You can beat them with a mixer (it took me about 10 minutes, I guess).
- Now unfold the roll.
- Gently grease the cake with cream. You can concentrate a little more on the side from which you will begin to roll the roll.
- Now gently roll up the chocolate roll with cream and put in the refrigerator.
- Inimitable delicate taste!
Have a nice tea!
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