First you need to prepare the parchment on which we will bake the roll. Using a simple pencil, draw on the paper a drawing of the giraffe's spots.

Now carefully combine the protein and yolk masses, add the sifted flour. Using a silicone spatula, mix gently so that air bubbles do not come out.

Stir part of the dough into pastry bag and squeeze it out in a thin stream, repeating the pattern applied on the parchment.

Preheat the oven to 180 degrees and send a baking sheet with a pattern to bake for 4 minutes. In the meantime, add cocoa powder to the rest of the dough and mix. When the drawing is baked, take it out of the oven and carefully pour it on top chocolate dough... We bake the biscuit for another 10 minutes.

We take the finished cake out of the oven and grease it with your favorite jam or cream. We fold it with the paper on which it was baked.

We give very delicious roll Cool down the "giraffe" and soak in the filling. Cut into portions and serve.

Bon Appetit!

The recipe for this roll encourages creativity: you can change the cream, filling, design. Although it seems to us that absolutely all babies will be happy with such a roll, imitating the color of a giraffe. You can also involve the whole family in the cooking process and even capture children's drawings! Surely your family will appreciate the delicate taste of this roll and the surprise that is hidden inside. And what it will be, you decide!

Author of the publication

It all started with gingerbread: they began to turn out better, I wanted to shoot them on equipment more professional than a digital soapbox. Irina got into food photography courses, and she was hooked! To practice shooting, it was necessary to shoot something every day - so, she became interested in cooking. Every day she learns something new: both the capabilities of her camera, and new dishes!

• Recipe author: Irina Obukhova
• After cooking, you will receive 1 piece.
• Cooking time: 1 hour 30 minutes

Ingredients

• 60 gr yogurt
• 15 g vegetable oil
• 5 ml apple cider vinegar
• 5 ml vanilla extract
• 4 things. egg
• 1/8 tsp salt
• 100 gr sugar
• 130 gr wheat flour
• 7 g baking powder
• 15 g cocoa powder
• 300 gr curd cheese
• 70 ml cream 33%
• 100 gr butter
• 70 gr icing sugar
• 5 ml vanilla extract
• 2 pcs. banana

Cooking method

Prepare and weigh all products. Combine flour with baking powder and sift. Remove the cream oil from the refrigerator for 2 hours so that it becomes room temperature... Turn on the oven to heat up to 170 degrees.

In a deep bowl, combine yoghurt, vegetable oil, vinegar and vanilla extract... Set aside.

Divide the eggs into whites and yolks. Beat the whites with a pinch of salt using a mixer until soft peaks to form an airy liquid mass.

Continuing to beat, add sugar in portions. Whisk until firm peaks. Then add the yolks one at a time, whisking all the time.

Put the deferred mass with yogurt into the dough, beat.

Separate a teaspoon from the total mass of flour and set aside. Add the rest of the flour in parts into the dough, gently stirring with a spatula so that the mass remains airy. Separate from finished dough 5 tablespoons and mix with the reserved flour, transfer to a cooking bag. This is necessary in order to even out the density of the dough, since cocoa will be added to the second part of the dough.

Add sifted cocoa to the remaining dough and stir.

Cut off the edge of the culinary bag - you need to get a small hole for depositing the dough. On a parchment or Teflon mat, use white dough to plant a pattern that imitates the color of a giraffe, or any other, for example, snowflakes. Put in the middle of an oven preheated to 170 degrees for 2-3 minutes.

Remove the baking sheet, pour the cocoa dough over the white drawing.

Spread the dough evenly over the entire baking sheet. Bake for another 15 minutes.

Gently remove the parchment from the finished cake immediately.

Cover with a towel, turn over and roll hot roll not very tight - so that the drawing remains outside. Leave to cool.

Prepare the cream. Cream and cottage cheese should be used cold. The butter should be soft, at room temperature. Beat cream, curd cheese with a mixer, butter... Add vanilla extract and icing sugar, beat for a few more minutes. Gently unfold the cooled cake, apply the cream evenly on the inner surface.

Lay out the filling of your choice from one edge of the cake: banana, marmalade, fruit.

Roll up the roll and wrap it in cling film... Refrigerate overnight.

Roll Giraffe ready! From this amount of ingredients, a roll with a length of 40 cm is obtained.

If you are planning to prepare this dessert for New Year, just use the Christmas pattern.

Bon Appetit!

Calorie content: Not specified
Cooking time: Not indicated

Roll "Giraffe" with a banana attracted me, first of all, for its interesting appearance and ease of preparation. I can say with confidence that this recipe with a photo step by step will be on my list of favorites and favorite baking recipes. Sponge roll it turns out to be very delicate, airy and insanely tasty. Boiled condensed milk cream with sour cream in combination with a banana goes very well with a biscuit and gives a special delicate taste... Using the technology of drawing a pattern, you can make any patterns on rolls. I also suggest you make this one very tasty and quick to prepare.

Ingredients:

- chicken eggs - 4 pieces,
- sugar - 0.75 cups,
- baking powder - 1 tsp,
- cocoa - 3 tablespoons,
- flour - 0.75 cups,
- salt - a pinch,
- butter - 1 tablespoon

- boiled condensed milk - 0.5 cans,
- sour cream - 0.5 cups,
- bananas - 2 pieces.

How to cook from a photo step by step

Separate the yolks from the whites beforehand. Pour the whites into a clean and dry mixer bowl, add a pinch of salt.

Increase mixer speed gradually while whipping. Beat initially only the protein separately, then gradually adding sugar, continue beating until it is completely dissolved.

Pour the yolks into the eggs beaten with sugar and beat for a few more minutes until an airy and fluffy cream is obtained.

Turn off the mixer, mix the flour with a teaspoon of baking powder and add everything to the dough. Gently mix the dough with a wooden spoon until smooth.




In order to get a roll with a giraffe coloring, you need to draw a drawing of a giraffe with a simple pencil on parchment. I initially made a drawing, and then pointed it again so that when the parchment was turned over, the picture was clearly visible.

Put the parchment on a baking sheet with the pattern down and brush with melted sunflower oil.

Put some white dough into a pastry bag to further form the pattern.




By making a small cut in the pastry bag, carefully draw all the lines. I recommend not squeezing the dough too thin, otherwise the pattern will be practically invisible on finished product(or will remain completely on the parchment).

Add cocoa to the rest of the dough and mix well until a beautiful chocolate color is obtained.

Send a baking sheet with a pattern to a preheated oven to 180 degrees for literally 3 minutes, so that the dough sticks a little.

Remove the baking sheet from the oven and pour the rest of the dough on top. Distribute all the dough evenly to ready-made cake was even. Bake in the oven for 20 minutes. It is very important not to overexpose the biscuit in the oven, otherwise the cake will turn out to be dry and it will be difficult to roll it into a roll so as not to break it.




Remove the finished cake from the oven and roll it hot into a tight roll. Leave it like this until it cools completely. Roll up straight with parchment.

To prepare the cream, you must first boil the condensed milk. Since I took high-quality Belarusian condensed milk, then after an hour and a half of cooking it was the perfect consistency. It is better to take a good condensed milk and cook it yourself at home. Mix boiled condensed milk with sour cream.

Expand the cooled roll and carefully remove the parchment. Thanks to sunflower oil the cake will separate well from the parchment, and the pattern will remain as even as possible. Grease the cake with cream, put chopped banana slices on one side and roll tightly into a roll.






You will get a beautiful biscuit roll with the color of a giraffe. Put the roll in the refrigerator so that it is slightly soaked. Pay attention to this one too.

Roll Giraffe with banana is ready. Put the kettle on and invite everyone to the table!

Bon Appetit!

To make this dessert you will need parchment paper... Cut out a rectangle (circle) the size of your baking dish. Then, with a simple pencil, draw lines that mimic the drawing of a giraffe. If you have a black baking sheet, line it with white paper to show the pattern. Place the parchment on top of the white paper, pattern side down.

Separate the yolks from the whites and beat with half a glass of sugar until frothy. Whisk the whites separately with a pinch of salt. Then add the remaining granulated sugar and keep whisking.

Combine the protein and yolk masses, stirring with a spoon. Gently add flour to the eggs through a sieve and mix the resulting dough.

Grease a baking sheet with parchment vegetable oil... Next, you need a pastry syringe or cooking pouch. Using this tool, squeeze out the dough in a thin stream, repeating the drawing drawn in pencil. Place the baking sheet in preheated to 180 degrees C. oven for 3-4 minutes.

Remove the baking dish from the oven and spoon the brown dough over the light pattern. Carefully so as not to damage the pattern, smooth the dough with a culinary spatula.

Submit the mold to the oven again. This time for 17-20 minutes. The temperature should be around 180 ° C. Remember that baking times will depend on the thickness of the dough and the characteristics of the oven.

Remove the finished biscuit from the oven, turn it over on a clean towel and remove the parchment. Turn the biscuit over on a towel again, brush with condensed milk (jam, jam, cream). Now roll up with a towel biscuit cake into a roll and let it cool completely.

Serve the finished roll for tea or coffee.
Bon Appetit!

Cooking instructions

50 minutes Print

1. The recipe for the roll dough took a regular biscuit, you can cook it according to your favorite recipe. I have a small baking sheet (20x30 cm), because my oven is small, so I get one roll from this portion, as in the photo, and one small one. If you have a larger baking sheet, the roll will look much nicer. First, take a piece of parchment the size of our baking dish and draw a bold line drawing of a giraffe with a simple pencil. Tool Silicone forms for baking Silicone molds are more convenient than metal ones: they do not need to be oiled, food does not burn in them and they wash well. Plus, they bend, and therefore it is easier to remove them from the finished cake.

2. Separate the yolks from the proteins. Beat the yolks with half a glass of granulated sugar until thick foam.
Crib How to separate whites from yolks

3. Whisk the whites into a tight foam with a pinch of salt. Then gradually add the remaining granulated sugar, continuing to beat.
Crib How to beat the whites

4. Carefully combine the yolk and protein mass stirring with a spoon from top to bottom.

5. Gradually add flour through a sieve, gently stirring the dough from top to bottom.

6. Cover the form with white paper (to make the drawing better visible), then with parchment, drawing down. Lubricate the parchment and the sides of the mold with vegetable oil. From pastry syringe or a bag according to the picture, squeeze out the dough. We put the dish in the oven, preheated to 180 degrees for about 2-3 minutes. Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand, which is placed in the oven or simply hung on the grate. And it is better that it shows degrees Celsius and Fahrenheit at the same time and accurately - like a Swiss watch. A thermometer is important when it is necessary to strictly observe temperature regime: let's say in the case of baking.

7. At this time, sift the cocoa into the remaining dough, mix gently.

8. We take out the form from the oven.

9. Gently spread the dough on the drawing with a spoon and smooth with a culinary scraper. This should be done as quickly as possible.

10. Put the mold back in the oven, preheated to 180 degrees, for about 18–20 minutes (baking time depends on the characteristics of your oven and the thickness of the dough). We take out the finished biscuit and turn it over on a towel. We remove the parchment.

11. Turn the biscuit over, grease with boiled condensed milk. Using a towel, roll up the roll, let it cool.