Raspberry roll recipes. Raspberry roll
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dough recipe
Raspberry roll
Baking a biscuit roll is not difficult at all, especially since simple ingredients and a little time are needed to prepare it. Such a roll will decorate a festive tea party, gather the whole family for intimate conversations, and can be a delicious treat for sudden guests.Raspberry roll is very tasty: soft dough soaked in berry syrup, a wonderful treat for tea or coffee.
Raspberry Roll Recipe:
In order not to waste time, the oven turns on so that it has time to warm up by the time the dough is ready. The temperature in it should be about two hundred degrees.
In a deep bowl, beat five eggs with a glass of sugar with a mixer. A glass of sifted premium flour is poured, and the dough is mixed from one edge to the other until a uniform consistency is obtained.
A medium-sized baking sheet is lightly greased with vegetable oil and sprinkled with sugar so that the finished biscuit does not stick.
The dough is poured so that an even layer covers the baking sheet. Put in the oven for about ten to fifteen minutes.
During baking, the oven door should not be opened so that the biscuit does not fall off, but is baked airy and tender. As soon as the top of the dough is covered with a faint blush - it's ready.
Right out of the oven while hot, the biscuit is smeared with thick raspberry jam and rolled into a tight roll. So that it does not break at the same time, it is better to cut off its edges over the entire area.
raspberry roll recipe:
Eggs - 5 pieces,
- premium flour - 1 cup
- sugar - 1 glass
- oil for lubrication
Bon appetit!
As you can see, there is nothing particularly complicated in this culinary recipe for raspberry roll. This dough is suitable for many different culinary products and dishes, and the filling is the simplest.
Try it, it's delicious!
Ingredients:
For test:
- eggs - 2 pieces;
- condensed milk - 380 milliliters;
- flour - 1 cup;
- baking powder - 1 teaspoon.
For cream:
- sour cream 20% - 400 milliliters;
- cream 33% - 200 milliliters;
- powdered sugar - 170 grams;
- raspberries or other berries - 1 cup.
For decoration:
- powdered sugar.
The fastest raspberry roll. Step by step cooking
- First of all, you need to turn on the oven to warm up.
- Making roll dough. I really like that you don't have to whip anything. We must take a container, break two fresh eggs into it, add condensed milk (buy high-quality condensed milk, because if there are pieces of sugar in it, the biscuit will crunch unpleasantly, and this will spoil the impression), flour and baking powder. Just before pouring the flour, you need to sift it.
- Mix well with a whisk.
- Believe it or not, our dough is ready! Now we take a baking sheet, put parchment paper on it (it is not necessary to grease it with oil). There is a little secret here. To bake the biscuit faster, heat the baking sheet for 5 minutes in the oven.
- Pour the dough and, using a silicone spatula, spread it over the entire area of the baking sheet.
- And you can bake! Leave the future roll in the oven for 8-12 minutes at a temperature of 180 degrees.
- The finished biscuit looks like this: the bottom is well fried, and the top is light and sticky (due to condensed milk).
- Now carefully! We roll the finished biscuit together with paper into a tight roll and put it in the refrigerator to cool. Then it will be easy to remove the paper.
- Lubricate the cooled biscuit with your favorite cream. I love sour cream so I use it. To prepare sour cream, you need to mix thick sour cream with powdered sugar, add cream and beat until thick.
- Lubricate the biscuit with cream, sprinkle with berries and twist. Berries can be taken any. I love to make with raspberries, you can use cherries, cherries, blackberries or fruit.
- If suddenly the roll falls apart a little, you can wrap it with foil or parchment and send it to the refrigerator for an hour. But if there is no time for this, carefully cut and serve. Sprinkle with powdered sugar on top.
Raspberry roll is incredibly tasty. It is impossible to get away from him. Now you are not afraid of the appearance of unexpected guests. With this recipe, you are fully equipped. Cook for your loved ones, delight everyone with delicious pastries. And do not forget to look at "Very tasty". You will find many more great recipes here. Happy tea!
Sometimes I want something not just tasty, but also festively beautiful. So I wanted to cook something not too complicated, but something that I could proudly put on the table ... and, of course, eat it with pleasure. That's how the idea to make raspberry roll came about. More precisely, the roll itself is chocolate, but its filling is cream with raspberries.
In general, I can extol the merits of such delicious pastries for a long time, but, believe me, this is one of those recipes that is better to try once than look through a hundred times. In addition, if you still have fresh raspberries left, use it immediately. Do not waste good. Especially since you get such a delicious raspberry roll!
Ingredients:
- 3 chicken eggs
- ½ p. vanilla sugar
- 2 tsp baking powder
- 1 st. powdered sugar
- 1/3 st. cocoa powder
- ½ st. flour
- 1 black chocolate
- 1 st. fat sour cream (it is best to take homemade)
- 400 g raspberries
- Powdered sugar for sprinkling the roll
Cooking step by step with photos:
- Beat the eggs into a deep bowl, add powdered sugar, vanilla sugar and baking powder.
- Beat well with a mixer so that the mass brightens noticeably.
- Mix flour with cocoa powder.
- Mix well.
- Slightly add to the egg mass, continuing to beat with a mixer.
- Three chocolate on a fine grater, add ½ chocolate to the dough, leave the second part for sprinkling raspberry roll.
- Beat again with a mixer until smooth.
- We cover the baking sheet with baking paper, pour the dough.
- We send it to the oven at 180C for 12-15 minutes.
- The finished biscuit, carefully turn over on a towel, covered with baking paper.
- We remove the baking paper on which, in fact, the biscuit was baked.
- Quickly, while the biscuit is still hot, carefully roll it up, leaving the paper inside.
- Let the roll cool, then unroll.
- Whisk sour cream with sugar.
- The cream should become thick.
- We spread our roll with cream.
- On top, put raspberries on the cream.
- Again, carefully twist the roll - this will be easy, since the biscuit has already taken shape when it was hot. From above, you can “fix with baking paper so that the raspberry roll holds its shape.
- We send it to the refrigerator so that the cream freezes. We remove the paper, cut off the edges of the roll so that it looks more presentable :) Sprinkle with powdered sugar and the remnants of grated chocolate.
- Here is such a handsome man - it turns out raspberry roll!
| Ingredients (26) |
|---|
| The basis |
| 2 medium apples (315 g peeled) |
| 3 tbsp vegetable oil |
| 2 tbsp powdered sugar |
| 0.5 banana (85 g) |
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| koolinar.ru |
| natapit |
| Ingredients (22) |
|---|
| Dough: |
| 5 large eggs (room temperature), whites separated from yolks |
| 125 gr. sugar |
| 25 gr. flour |
| 75 gr. cornstarch |
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| koolinar.ru |
| angeli |
| Ingredients (11) |
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| For 1 egg we take: |
| 1 tbsp flour |
| 1 tsp starch |
| 1 tsp juice (any) |
| 1 tbsp sugar |
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| povarenok.ru |
| Masya |
| Ingredients (13) |
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| Egg - 3 pcs |
| Cream - 400 g |
| Flour - 100 g |
| Sugar - 200 g |
| Cognac - 2 tsp |
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| Ingredients (12) |
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| Eggs - 4 pcs |
| Sand - 125 pcs |
| Starch - 40 pcs |
| Flour - 80 pcs |
| Cocoa powder - 30 pcs |
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| Ingredients (15) |
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| for the test |
| eggs - 3 pcs, |
| sugar - 1 tablespoon, |
| condensed milk - 0.5 cans, |
| baking powder - 1 teaspoon, |
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| Ingredients (13) |
|---|
| Flour |
| Baking powder (baking powder) |
| Butter |
| Chicken egg |
| Sugar |
The recipe belongs to Anton Kaler, the chef of the VkusnoTerria culinary studio, whose master class I attended last year.
A New Year's feast in our penates is not the best moment for the premiere of a dessert; As you know, by the time a sweet appears on the table, not everyone is already able to appreciate it. The fact that the debut was so successful suggests one of two things: either we started drinking less on New Year's Eve, or the raspberry roll is really extraordinarily good.
I'm leaning towards the latter option. Now that the leisurely winter holidays have come, you can give yourself pleasure and once again prepare a dessert and, in the middle of the snowy silence, really taste the most delicate roll, saturated with summer raspberry flavors.
Ingredients:
- For the biscuit:
- 3 eggs;
- 75 gr. granulated sugar;
- 50 gr. flour;
- 40 gr. corn starch;
- 5 gr. vanilla essence;
- 25 gr. butter.
For cream:
- 250 ml of heavy cream;
- 250 gr. mascarpone;
- 75 gr. powdered sugar;
- 100 gr. raspberries (cherries, strawberries);
- 5 gr. vanilla essence.
For impregnation:
- 100 gr. raspberry puree;
For submission:
- 200 gr. raspberry puree;
- 25 gr. mint leaves;
- 100 gr. raspberries (can be frozen)
Mix flour with corn starch.
Beat eggs with sugar until the mass turns white. Add the vanilla essence, stir and add the flour mixture three times, mixing well each time.
Line a baking sheet with baking paper, grease with butter and pour the resulting dough. Smooth over the entire size of the pan.
Heat up the oven to 180C.
Bake the cake for 10-12 minutes or until lightly browned.
Whip the cream with the icing sugar in a food processor (start on low speed, then increase the speed). Add vanilla essence and mascarpone cheese and beat again.
Cover the cake with a towel and carefully flip over. Remove the baking paper, and soak the cake with mashed berries and roll up the long side.
After 5 minutes, unfold the towel, grease the cake with 2/3 parts of the cream (leave the far third of the cake free. Spread the berries over the cream and roll it up again.
