Roll with vanilla cream
Two countertops are made, the quantities are for one countertop
Separate the egg whites from the yolks, beat well, then add the sugar and beat, then add the yolks with the mixed water, and then the flour, mix lightly with a spatula from top to bottom.
Grease a tray, put aluminum foil or baking paper, put the composition to bake for 10-12 minutes. After baking the top, roll it in a damp towel, and after it has cooled, fill it with cream.
Dissolve the flour in a little milk then mix it with the whole amount of milk and put it on the fire until it thickens, mix in it so that it doesn't stick and become lumpy (it's called pep)
Mix the butter well with the powdered sugar until it foams, then mix with the very well cooled pepper and vanilla.
Melt the chocolate with the butter and whipped cream and put it on the roll, decorate it with hearts or whatever candies you want
Leave to cool for 1-2 hours then cut
Swiss roll with vanilla cream
For starters, we prepare the cream. Mix well (not to remain lumpy) flour, sugar and milk, then boil until thickened.
Let the cream cool…
Add the lemon juice and peel to the chilled cream and mix until it becomes frothy…
Beat the cream and add it to the cream. We put cold cream.
Whisk the eggs and sugar (with the mixer, about 10 minutes), then gradually add the flour mixed with baking powder.
Wallpaper a 37 * 32 cm tray with baking paper and roll out the dough.
Bake in the preheated oven at 180 degrees Celsius for about 20 minutes.
Sprinkle the powdered sugar on a kitchen towel and spread the top, remove the baking paper and roll, then let it cool in the towel.
After it has cooled, take it out of the towel and grease it with jam and three quarters (3/4) of the amount of cream. We're running.
Walnut roll with vanilla cream
Separate the eggs, beat the egg whites with a pinch of salt and sugar.
Add the yolks. Mix lightly with a wooden spatula / spoon. Add the oil and flour (necessarily) sifted and mix everything, with light movements, from the bottom up. Pour the dough into a large tray (if you use the one on the stove, make the roll of 6 eggs), bake at the right heat, in the preheated oven, about 12 minutes, or until lightly browned:
Then turn over on a damp towel or sprinkled with sugar, carefully peel off the baking paper (sprinkle with a little water to peel off more easily)
Roll in a towel (leave it like this to keep its shape, until the cream is ready)
Meanwhile, prepare the cream: make a thick pudding from the pudding powder, the milk and sugar mentioned above mix well and leave to cool (cover the surface with transparent foil so as not to make pudding)
Beat the whipped cream and mix with the vanilla pudding.
Grease the walnut roll with half of the vanilla cream, in which you can add a few drops of vanilla essence, to perfume it:
Roll it again, carefully, so that the cream does not give out:
Let it cool for at least 2, 3 hours (the cream will be somewhat soft even then, because it has no hardener in the composition, but I'll tell you, that really doesn't matter: P)
Cover the roll with the rest of the cream and sprinkle the ground walnuts on top, as evenly as possible:
The slices quickly disappeared from the set :))
In the back you can see the missing & # 8220saviecute& # 8221 with poppy seeds (and walnuts, yes & # 8217 I didn't catch those in the picture)
& # 8230and anyway, and Greta Garbo or otherwise known cake jerboa was present on the table & # 8220festiva & # 8221 :))
Have a craving.
3 cups flour
3 cups of sugar
1 l of milk
vanilla pudding powder, commercially available
Method of preparation:
Beat the eggs with the milk in a bowl, then add the flour in the rain and incorporate. Place the fluffy dough in a lined tray and leave it in the oven for 15 minutes. When it turns golden, take it out and put it to cool on waxed paper.
Prepare the pudding according to the instructions on the package and let it cool a bit. Grease the top with a layer of raspberry jam, then pamper everything with a generous amount of vanilla cream.
Run carefully using parchment. Remove excess pudding and sprinkle powdered sugar over roll with vanilla cream. I like anything roll with cream but that seems to be especially good!
Roll with vanilla cream, fruit and whipped cream
Waw, how many portions, but how beautiful it looks! I want a portion too.
marta gabriela abdelhafiz (Chef de cuisine), May 30, 2010
ingenious recipe! and I, who to my shame have only just discovered it!
constanta proca, May 11, 2010
you are a perfect housewife. congratulations your recipes are definitely tasty. thank you for tips. looks good.
burdulea maria elena (Chef de cuisine), November 16, 2009
Congratulations Sidy, it looks perfectly rolled, it's appetizing!
valentina ionita (Chef de cuisine), November 16, 2009
mirey (Chef de cuisine), September 9, 2009
Extraordinary recipe! Simple and effective! Congratulations!
vera (Chef de cuisine), September 1, 2009
Ft good recipe I think is good with finetti for children!
LASZLO (Chef de cuisine), August 28, 2009
Cool. It looks great! I would devour them all!
valentina ionita (Chef de cuisine), August 28, 2009
Alina (Chef), August 25, 2009
dicarmencitta1957 (Chef de cuisine), August 24, 2009
Here is a simple cake, which is not expensive and easy to make. I liked the presentation and I am sure it is a very good cake. Congratulations.
Varadi Silvia (Chef de cuisine), August 24, 2009
Simlu and good. I also make the roll, but I fill it with chocolate cream, but I will try anyway.
Cely Snijec (Chef), August 24, 2009
Felcitari. She looks great and I think she's very good
Menuca (Chef de cuisine), August 23, 2009
Super recipe and not expensive
Maria (Chef), August 23, 2009
It just looks amazing! You are an extraordinary housewife! I admire your talent and I want to become like you.
Vanilla cream roll - Trica Maria Angelica
Ingredients: For the top: 6 eggs, 6 tablespoons powdered sugar, 4 tablespoons flour, 2 tablespoons oil, 2 tablespoons cocoa, 1/2 sachet baking powder.
For the cream: 1 packet of vanilla pudding, 500 ml milk, 2 tablespoons sugar, 250 g butter or margarine.
For decoration: chocolate icing, coconut or colored candies.
Rub the sugar with the yolks until melted, then add the oil, the flour mixed with the baking powder, stirring gently from top to bottom.
Add cocoa and at the end gradually incorporate the beaten egg whites, stirring carefully, so as not to leave the composition.
Pour the composition into a pan greased with oil and lined with flour and bake at the right heat.
After it has browned a little, remove the top on a white paper lined with flour, roll gently so that it does not break and leave to cool. Meanwhile, prepare the cream.
Boil the pudding according to the instructions on the package and after it has cooled, mix it with butter or margarine, rubbed with foam.
When the countertop has cooled, fill it with vanilla cream. Dress the roll in chocolate icing and sprinkle with coconut or colored candy.
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Method of preparation
In a saucepan, boil the water together with the oil and salt.
Mix the flour with the vanilla sugar
When the water boils, take the pan off the heat and add the flour. Stir vigorously until the composition comes off the pan easily.
Add eggs one at a time, mixing one by one with a mixer after each, until incorporated.
With a spoon, put the composition in a bag or posh and shape the eclairs in a tray lined with paper.
Add enough composition so that they do not come out very low.
Bake the shells at 180 degrees for 25 minutes.
Put eggs in a saucepan and beat well. Add sugar and vanilla sugar
Then pour the flour and mix until smooth
Heat the milk and gradually add it over the previously prepared composition.
Put the pot on the fire, add the vanilla essence and let the composition thicken, stirring constantly so that it does not stick.
When the composition has thickened enough, add the chopped butter and mix until it has melted.
Mix all the ingredients and put them in a bain marie until they melt.
You can also put it directly on the fire, but be very careful not to overheat it too much. Remove from the heat when the chocolate begins to melt and stir continuously until all the ingredients have melted and incorporated. If necessary, put it on the fire for a few seconds.
Roll with vanilla cream and coconut
Start with the preparation of the cream: eggs, salt, sugar and vanilla sugar are mixed in a pan. Add milk and flour and mix. Add the diced butter and put the pan on low heat. Stir continuously with a whisk until the cream thickens. Allow to cool.
Turn on the oven to heat.
Continue with the preparation of the countertop: separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Then mix with sugar and vanilla sugar until they become like meringue. Add the yolks and oil and mix. Incorporate the flour, then the grated coconut, lightly, mixing the dough from the bottom up with a silicone spatula.
In a pan greased with oil and lined with baking paper, spread the dough and place in the oven until nicely browned. Remove the hot top from the tray with the baking paper and place on a damp towel. Roll and leave to cool wrapped in a towel.
Put grated coconut over the cream and incorporate. Add the whipped cream and mix.
Remove the top from the towel, without removing the baking paper. Spread half of the cream over it and roll again, removing the baking paper. Place the roll on a plate and garnish with the rest of the cream, grated coconut and wafer daisies.