Sponge Roll with Protein-Oil Cream

Recipe for biscuit roll with protein-butter cream and strawberries.

Ingredients

For the biscuit:

Yolks – 3 pcs.
Chicken eggs – 2 pcs.
Salt – a pinch
Sugar – 5 tbsp
Flour – 150 g
Water – 8 tbsp

For the cream:

Sugar – 250 g
Water – 80 ml
Citric acid – 1/4 teaspoon
Proteins – 3 pcs.
Salt – a pinch
Vanilla sugar – 1 sachet
Butter – 200 g

For impregnation:

Water – 150 ml
Sugar – 3 tbsp
Vanilla sugar – 1 sachet

For filling and decoration:

Strawberry – 300 g

Directions

Put 3 yolks and 2 whole eggs in a bowl, add a pinch of salt and begin to beat with a mixer, first at low speed, then gradually increase them.
Pour sugar in one spoon, continuing to beat until the mass becomes fluffy and glossy. The trail left by the whisk must not spread.
We compensate for the lack of three proteins with water: without stopping whipping, add water one spoon at a time. Do not be afraid, the mass will not settle.
In a well-beaten mass, gradually, in two or three steps, sift the flour and gently mix it in with a spatula or whisk.
Pour the dough onto a baking sheet covered with baking paper. We level, put in a preheated oven. We bake for 15-20 minutes at 200-220 degrees (be guided by your oven).
The biscuit cake is ready. Let it cool down for one minute and turn it into a roll while still hot. Let the roll cool completely.
We cook syrup from sugar and water.
If a drop of hot syrup in cold water is taken into a soft caramel ball, the syrup is ready. If you have a thermo, then cook it to a temperature of 121 ° C. Over medium heat, this will take about 7-10 minutes. Put citric acid in the finished hot syrup, mix.
While the syrup is cooking, beat the whites with a pinch of salt and vanilla sugar until fluffy.
Without stopping whipping the whites, introduce hot syrup into them in a thin stream. Continue whisking until the whites are cool or at least slightly warm. The whites are packed tightly into the whisk, which means the cream is perfectly whipped.
When the proteins are completely cool, use a mixer to mix them with softened butter. The butter and proteins should be at about the same room temperature. The protein-oil cream is ready.
Cooking syrup for impregnation. Bring water and sugar to a boil, add vanilla sugar, turn off the heat and let the syrup cool.
Expand the cooled biscuit, soak it with syrup.
Apply a layer of cream and spread the berries on top of the cream.
Roll up and decorate.
I decorated this way.

Enjoy your meal!

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