Fluffy roll with strawberry and walnut jam
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Beat the egg whites until stiff, add the sugar, little by little, beating further. Add the yolks, one by one and the vanilla sugar. At the end, add the flour and mix with a spatula.
Pour the composition into a tray lined with baking paper, bake for 20-25 minutes. Remove from the oven, put the filling made from the jam mixture with ground walnuts and roll immediately.
Method of preparation
I made the dough in the bread machine. I put milk, vanilla essence, egg, sugar, vanilla sugar, salt, soft butter, flour and finally the yeast in the bread machine. When the dough is ready, take it out of the machine and place in a bowl, leaving it to rise for about 40 minutes
after which we divide the dough into 12 pieces (that's how many came out for me)
Each piece is spread with a rolling pin on a surface sprinkled with flour. It is spread oval and half must be cut longitudinally. It is filled with jam, sprinkled with coconut
and then roll gently making sure that the filling does not leak.
Place in a tray lined with baking paper and leave to rise for another 30 minutes. Grease with egg, powder with coconut.
and put in the oven on low heat for about 20-25 minutes. Allow to cool
and then powdered with powdered sugar.
They are delicious and can be served for breakfast with a cup of milk.
BEIGLI ROLL WITH WALNUT
550 g flour, 250 g butter, 100 g sugar, 2 eggs, 20 g yeast, 175 g sour cream, 100 ml milk, lemon peel, 2 eggs for rolling rolls, a pinch of salt.
Filling: 400-500 g ground walnuts, 300-400 g sugar, 100 ml milk, grated peel of a lemon. Optionally, raisins can be added.
Dissolve the yeast in warm milk and in 2 tablespoons of sugar flour mix it with butter and a little salt until you get a sandy dough add the yeast, remaining sugar, sour cream, eggs, grated lemon peel and knead well until the dough is smooth. Leave to rise in a warm place away from currents for 40-50 minutes.
Divide the dough into three equal parts and spread on each side a rectangular sheet with a thickness of 3 mm.
For the filling, mix the ground walnuts with the sugar, grated lemon peel and hot milk until smooth. Divide the filling into equal parts and distribute it over the three sheets. We roll them and leave them in the pan for another 15-20 minutes. We keep the distance between them because they will grow in the oven. Prick them from place to place with a fork, rub the yolks and grease the three rolls, then put them in the preheated oven for about an hour, until nicely browned.
Ileana cake with walnut cream
Ingredients for the walnut filling: 4 eggs, 150 g sugar, 170 g ground walnuts, 1 tablespoon plain breadcrumbs, 1 tablespoon rum essence, 1 sachet of vanilla sugar, grated peel of ½ lamiae, 1 pinch of salt, 150 g butter, 50 ml milk
Method of preparation Preparation of the filling. In a bowl put the 4 whole eggs, sugar, salt, grated lemon peel (use a non-sprinkled lemon) and vanilla essence. Mix the composition until it foams and lightens in color. Add ground walnuts and a spoonful of breadcrumbs, mix well and at the end add melted and cooled butter and warm milk. Homogenize the composition well and set aside until you prepare the dough.
Countertop preparation. In a bowl, separate the egg whites from the yolks. Mix the egg whites with a pinch of salt until they become foam. Over them add the vanilla essence, sugar and continue mixing until you get a hard foam like a meringue. In the composition, add the yolks one by one and mix after each added yolk, melted and cooled butter, oil in a thin thread and mix for about 2 minutes. At the end, add the sifted flour mixed with the baking powder, and mix with a spatula with movements from top to bottom until all the ingredients are perfectly homogenized and do not remain lumpy. Pour half of the dough composition into a tray measuring 25x35cm, lined with baking paper. Put the walnut cream over the composition, level it and put the rest of the dough composition over it.
Put the tray in the oven heated to 180˚ and bake for about 25-30 minutes until it browns nicely on the surface. Leave the countertop to cool in the pan then powder and serve and serve.
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In a bowl, combine the sugar, water, oil, vanilla sugar and flour, and with the help of a mixer mix these ingredients until you get a homogeneous composition. Divide the composition into two equal parts. Mix the first part of the composition with coconut, and the second with cocoa and strawberry jam. Grease a pan with oil, line it with flour and pour the two types of compositions, taking care to combine them harmoniously. Bake the cake for 40 minutes, checking if it is baked inside, before taking it out of the oven.
Prepare this fluffy cake recipe with strawberry and cocoa jam for the whole family!
Roll with jam & # 8211 video recipe
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Roll with jam it's one of the first desserts I've ever made. It is extremely easy to prepare, because it is only a thin sheet of pandispan that is spread with jam or jam. I usually prepare it when I want to get rid of the leftover jam from the fridge that no one eats anymore. To prepare a roll with jam delicious you have to follow a few important rules.
First, the eggs must be at room temperature to beat properly. Second, be careful when separating eggs. No drop of yolk should remain in the egg whites because they will no longer beat. Also, wash and degrease the bowl and paddles of the mixer with which you beat the egg whites. Even the slightest trace of fat will prevent the egg whites from beating.
Another secret is not to beat the egg whites too much, they must be firm but & # 8222 creamy & # 8221. If you beat them too much, they will not be properly incorporated into the composition. You also have to be careful how you incorporate the flour into the egg whites and yolks. Use wide, bottom-up movements to keep as much of the air that we have incorporated in the egg whites as possible, especially since this jam roll recipe does not contain baking powder. When you put the composition in the tray, try to spread it as evenly as possible so that the pandispan bakes evenly.
Once removed from the oven, the pandispan is rolled while hot so that it can take the shape of a roll. If you do not run it immediately, it will be harder to run and may break. For the filling, you can use any kind of jam or jam, even any kind of cream you like. Let the roll sit for at least an hour then you can slice it. Serve the roll with jam powdered with sugar or decorated with chocolate.