Hi I am David
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The confectioner Eva Arginiano brings us a juicy and delicious dessert in the “55000 Recipes”: a Swiss roll (or gypsy hand) with strawberry jam, a fluffy dessert full of strawberry jam and accompanied by nothing installed, easy to prepare and with an impressive result!
Ingredients (6 people):
- 5 eggs
- 120 g sugar (50 for egg yolks and 70 for egg whites)
- 90 g of flour
- May 4
- 50 ml of sunflower oil
- 50 ml of milk
- 150 g of strawberry jam
- whipped cream
- mint leaves
Preparation of the recipe Swiss roll with strawberry jam by Eva Arginiano:
Separate egg yolks and place them next to divided into 2 cups. C electric rod mixer, install a little (to the water bath) 5 egg yolks. Add 50 g of sugar and continue to beat until change the color and double their volume. Remove the rods and wash them well (It is important that there is no yolk residue, as this would affect the installation of the egg whites).
With the electric stick mixer mount the white ones (at room temperature) good. Add 70 g of sugar and continue to beat until take a thick meringue. Add broken egg yolks mix them with soft and enveloping movements until they integrate well.
Mix the yeast and salt and flour, and sift it on the mixture of mounted yolks and whites. Return to mix the ingredients with soft and enveloping movements.
put oil and milk in a pile. Includes a third of the mixture above (egg whites, yolks, flour, yeast and salt) and Remove until a homogeneous mixture is obtained. Pass this mixture on Bowl previous (proteins, yolks, flour, yeast and salt) and stir again with enveloping movements.
Cover the mold (39 x 29 x 4.5) with greaseproof paper and pour the dough. Spread it well (with a pastry spatula) and bake (preheated oven) the cake at 170ºC for 30 minutes. Take it out of the oven and let him rest a little.
Remove the cake from the pan, turn it over on a large piece baking paper and remove the greasy paper on top. Cut a flange diagonally along one of the “short” sides of the cake. and make 3 incisions (with a centimeter distance between one and the other) on the other “short” side. Spread jam and roll it up (on the side of the 3 surface cuts) gently helps you baking paper. Once curled, press it with your hands, close the edges of the paper and wait for it to settle.
Remove the baking paper, cut the roll into portions and she serves. Garnish the dishes with a little whipped cream and several mint leaves.
The Swiss roll is a very fluffy sponge cake. This is because the yolks and whites are mounted (separately) very well.
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Thanks for reading.
David from 55000 Recipes