Countertop: Separate eggs. Beat the egg whites with a pinch of salt, then add the sugar in turn, mixing well after each one until you get a hard foam. Mix the yolks with the oil then pour over the egg whites and mix. Add the orange peel and finally the flour mixed with baking powder. Stir gently with a spatula until incorporated. Pour the composition into the oven tray lined with baking paper, level it and put it in the preheated oven at 180 degrees for about 15 minutes. Remove and place on a damp towel then roll and leave to cool.
Cream: The mascarpone cheese mixes well with the sugar until it melts. In a saucepan, melt the chocolate together with 2 lg of milk. After letting it cool a bit, add a little of the mascarpone cream. Whip the whipped cream (keep it for decoration) and incorporate it into the cream, and at the end add the grated orange peel. We also keep the cream from the cream to spread on top.
Unroll the roll, spread the mascarpone cream over the entire surface, and at the base we put the cleaned banana and cut into smaller pieces and twist the roll slightly. Grease the top with preserved cream and add whipped cream and melted chocolate. Or it can be decorated according to the imagination.
Roll with mascarpone cream, chocolate and bananas - Recipes
Posted by Postolache Violeta on April 09, 2012 in cheese recipes chocolate recipes culinary recipes chocolate roll | Comments: 13I once ate a similar roll a long time ago and since then I have been looking for the recipe. I was very happy when browsing Lena's website I came across a recipe that looked strikingly long and I didn't stop to think. The result was simply delicious!
With this recipe I participate in the contest organized by Isabela in collaboration with the website www.pastaidevanilie.ro
3 tablespoons flour
3 tablespoons sugar
2 tablespoons cocoa
500 gr sweet cheese
50 ml sour cream
5 tablespoons powdered sugar
1 teaspoon vanilla powder
100 gr milk chocolate
50 gr white chocolate
50 ml liquid cream
Knead the cheese well so that it does not have lumps. Add the vanilla powder.
If the cheese is drier, add more cream, if it is very soft, you can not add it at all. Add the egg and sugar and mix well.
Beat the yolks with the sugar until the composition becomes creamy. add flour and cocoa, mix until the composition is homogeneous and then incorporate the beaten egg whites.
Put baking paper in the oven tray and pour the cheese composition first. Level.
We pour the composition for the countertop over the cheese one in such a way as to cover it completely.
Bake on low heat for about 20 minutes.
Pour the roll on a clean and damp towel so that the part with the cream cheese is on top. Roll tightly with a towel and let the roll cool.
Put in a saucepan in a bain-marie dark chocolate with milk and 30 ml of liquid cream and leave on the fire until the chocolate melts. Pour the icing over the roll.
Melt the white chocolate with the rest of the whipped cream and glaze again. Let the roll cool until the icing hardens and then cut it into slices.
Roll with chocolate cream and bananas
It is a roll that conquered me on the spot, and if you asked those who tasted it, it would tell you the same, and maybe it was too little to satisfy our appetite. :). And there wasn't much time for pictures, because the greedy ones were waiting, and I only saved a slice so I could photograph it !!
& # 8211 5 eggs
& # 8211 5 tablespoons sugar
& # 8211 5 tablespoons oil
& # 8211 5 tablespoons flour
& # 8211 3 tablespoons cocoa
& # 8211 a pinch of salt
& # 8211 160 g milk chocolate
& # 8211 160 g liquid whipped cream
& # 8211 2 tablespoons powdered sugar
& # 8211 2 bananas
Method of preparation:
& # 8211 The whites separate from the yolks
& # 8211 beat the egg whites, like meringue, with a pinch of salt and sugar which is added gradually
& # 8211 the yolks mix well with the oil, after which the egg whites are added to the foam
& # 8211 Mix well until smooth and then add sifted flour and cocoa
& # 8211 mix lightly with a spoon, from bottom to top until the flour is well incorporated and a homogeneous mixture results
& # 8211 the resulting composition is poured into the stove tray, lined with baking paper and baked at the right heat, in the preheated oven (I turned 180 degrees), about 15 minutes or until it passes the toothpick test & # 8222 8221
& # 8211 when ready turn over on a damp towel and carefully peel off the baking paper
& # 8211 roll in a towel and leave it to keep its shape until it cools and the cream is ready
& # 8211 chocolate is broken into pieces and put in a pan with whipped cream
Put the pan on low heat until the chocolate melts, stirring constantly
Put in the fridge until cool
& # 8211 when it is completely cold it is mixed together with the sugar until we obtain a creamy composition
& # 8211 open the top and spread the cream (less 4-5 tablespoons), place the peeled bananas in the part where you start rolling, then roll carefully
Roll without baking with biscuits, cream and bananas
Method of preparation: Preparation of biscuit dough. The cocoa biscuits are passed through the mincer or crushed finely in the food processor, then they are put in a bowl and coconut is added over them. We keep the simple vanilla biscuits for assembly, they do not crumble. Separately boil the milk mixed with sugar and cocoa. After boiling, add the essence and pour over the biscuits, then mix well until you get a slightly solid dough that can be shaped. If the dough comes out too soft and untied, add more biscuits. Place the cookie dough on a baking sheet and spread evenly. Take a cake form and carefully place the dough with the foil in the tray. It is placed in such a way that the tray and the walls of the tray are covered with dough and with a knife the excess is removed from the edge.
Preparation of the cream. In a bowl, mix the whipped cream until it hardens, then add mascarpone cream over it and continue mixing for another 2-3 minutes.
Roll assembly. Place half of the mascarpone cream over half of the tray over the dough in the pan. Peel the bananas, grease them with a silicone brush with lemon juice (lemon juice will stop the oxidation process, banana blackening), then add the bananas long over the cream, gently push them into the cream in the pan. Over the bananas, add the rest of the mascarpone cream, and over the mascarpone cream, place the simple vanilla biscuits. Let the tray cool for about 2 hours, then take it out and turn it over on a straight tray. Remove the foil and pour the chocolate icing. Melt the chocolate in a bain marie together with the liquid cream and pour the heat over the overturned roll. Let it cool for another 1 hour, then it can be sliced and served.
Birthday cake with orange cream, bananas and white chocolate
Here are two years since my blog was "born". He is the youngest of the family and like any child he brought me many joys and accomplishments. Thanks to him, I met you, those who read me, appreciate me, criticize me and make me want to be better, inspired, talented.
Thanks to him, I embarked on a great adventure that I hope will continue just as beautifully.
Such an event was left with a cake, a cake with fruit crème and beautiful memories.
Thank you and I invite you to a slice of cake!
Ingredients countertop (for tray with a diameter of 24 cm)
& # 8211 1 teaspoon vanilla extract (or essence)
Orange Cream Ingredient (Orange Curd):
& # 8211 grated peel from an orange
Banana cream ingredient:
& # 8211 a few slices of orange
All ingredients will stay at room temperature for at least an hour. Eggs are mixed with sugar, salt powder and vanilla for about 15 minutes, until the composition turns white and doubles in volume. Then add the sifted flour a little and mix with a spatula in light movements, from bottom to top.
Don't forget to turn the oven to 180 degrees Celsius.
In a tray well greased with butter and lined with flour, pour the composition and put it in the oven (pre-heated mustard) for about 25-30 minutes. We do not open the stove and do not walk to the tray because there is a risk of it dropping.
When it's ready, take the tray out of the oven and let the top cool.
When it has cooled completely, cut it in half, horizontally.
Orange cream (orange curd)
Beat eggs well with sugar, orange juice, orange peel and salt powder. This mixture is placed in a bain marie and mixed continuously until it thickens. The operation will take about 13-16 minutes. When the cream has cooled, add the butter at room temperature and then the soaked gelatin sheets (put the gelatin sheets in a bowl with cold water for a few minutes. hot).
Mix well until smooth and let the cream cool. We don't leave it very cold, but only until it thickens a little, then we pour it over the first countertop. Everything is done in the tray where the countertop was baked.
Put the tray in the fridge until the cream hardens. When it is hardened we can pour banana cream with mascarpone.
Banana cream with mascarpone:
In a blender we put the well ripened and cut bananas, the mascarpone and the dissolved gelatin sheet. Here it is very simple, when the ingredients are well blended, it means that it is ready. Pour the cream over the orange one, add the second sheet and put the cake back in the fridge.
In a saucepan, place the chocolate and sour cream in a bain marie, stirring with a small whisk. When they have incorporated and cooled, pour them over the cake.
Decorate with pomegranate seeds and thin slices of orange.
Let the cake rest in the fridge for at least 2-3 hours. Then we serve it with pleasure.
My cake also had a "Happy birthday" as the blog brings them more sweets, experiments and joys.
Raspberry, Mascarpone and Whipped Cream Roll
The raspberry, mascarpone and whipped cream roll is a fine and fragrant dessert, ideal for festive meals. The raspberry, mascarpone and whipped cream roll is easy to prepare, with few ingredients, and the result is a delicious dessert.
Preparation Sheet Roll with cocoa
The flour is mixed with cocoa, the composition is passed through a sieve. Separate the egg whites from the yolks.
Mix the egg whites with a pinch of salt.
When we have obtained a dense foam, add the sugar and mix until it dissolves completely.
Mix the yolks, add them over the foamed egg whites and mix lightly.
Add the cocoa flour and mix, with light movements, until incorporated.
The formed composition is placed on baking paper, the size of the stove tray.
Rolling sheet Bake at 180C for 12 minutes.
After baking, the roll sheet comes off the paper and rolls.
Preparation Cream with mascarpone and whipped cream
Cream for whipped cream (cold) is mixed with mascarpone, sugar and vanilla.
Mix until you get a thick foam.
Do not mix too much, because the cream will cut.
Assembling Raspberry, Raspberry and Whipped Cream Roll
It is spread on the roll sheet cream with mascarpone.
Add the raspberries and roll tightly.
Let cool for at least 3 hours.
The roll is portioned into 10 pieces and decorated with chocolate (melted and mixed with oil).
Cream and banana roll
1. For the dough, rub 4 egg yolks with the two types of sugar until you get a frothy cream, add a whole egg and mix well. Add the flour, little by little, and then the beaten egg whites. Pour the dough into the large stove tray, lined with greaseproof paper. Spread the dough with a spatula and bake for 10 minutes. After baking, remove with paper and cover with a clean kitchen towel, slightly damp.
2. For the cream, boil the sugar and water over low heat until a thick syrup is obtained, which is slowly poured over the yolks, stirring constantly until completely cooled. Add the butter, melted chocolate to the bain-marie and the essence. Mix well.
3. Unroll the roll and remove the paper, spread the roll lightly and fill it with cream on which the peeled bananas are placed. Roll back lightly and place on the serving platter.
4. Grease the roll with a layer of whipped cream and sprinkle with a fork with melted chocolate in a bain-marie. Let it cool until the next day.3 / 5 - 2 Review (s)
Roll with mascarpone cream, chocolate and bananas - Recipes
Finally I tried a roll recipe, of course a Dukan roll recipe with filling. And because New Year's Eve is approaching, I thought it was a good recipe to prepare it for you, but also for your family. I made it this time with cherry flavor, but you can try any flavor you want or make it with chocolate cream (Nutella Dukan).
Cruise Phase, Consolidation
-4-5 tablespoons cooking-resistant sweetener
Beat the egg whites with a little salt. In another bowl, mix the yolks with the sweetener and vanilla essence. Add the yolks a little in the egg white foam and continue to mix. Then remove the mixer and continue with a wooden spoon or a spatula. Pour the cornstarch in the rain and stir constantly so that it doesn't become lumpy. At the end we add the baking powder. We take a larger tray (mine is 29 x 33 cm) and grease it with a napkin on which we poured a few drops of oil. Then pour the composition and level it with a spatula in the whole tray. Put it in the preheated oven at 180 degrees and leave it for 10-15 minutes (look at its color).
After baking comes the most difficult part. While it is still hot, try to peel the tray off with a thin spatula. It doesn't matter if it breaks in some places because we'll run it anyway.
-250 gr of skim cheese (I used 0.2% Dairy)
We mix the skimmed cheese together with the sweetener (put according to our own taste) until a very fine paste is made. Then add the cherry essence (also to taste) and 2 drops of food coloring.
Spread this cream well on the counter, level it with a spatula and then roll the top covered with cream.
We keep the roll cold and it is consumed immediately after it has been taken out of the fridge.
Instead of this cream you can make the roll with chocolate cream-Nutella Dukan, if you prefer chocolate. You can also make a glaze to spread over the roll!
Chocolate roll with mascarpone
I love rolls. They are so simple, delicate and beautiful! Rolls with chocolate, vanilla, jam, whipped cream. They are all wonderful. Some attract through simplicity and delicacy, others attract through unique decorations and creamy creams, and others attract through games of colors and flavors. This chocolate and mascarpone roll attracts with its decor, contrast and simplicity at the same time. A simple chocolate roll with a mascarpone cream and whipped cream with cherry jam from the jam. A chocolate decoration in different shades. A great, dense, tempting aroma. A sweet attraction!
200 gr whipped cream
150 gr cherry jam
150 ml whipped cream
Wheat. Mix the eggs well with a pinch of salt and sugar until they triple in volume. Add the melted butter and mix for another 10 seconds. We turn off the mixer. We incorporate flour and cocoa with light movements, from the bottom up.
Preheat the oven to 180 degrees. We wallpaper with baking paper large tray from the stove & # 8211 dimensions 30 / 40cm. Pour the composition into the pan and level. Bake the worktop for 15 minutes. When it's ready, we turn it over on a clean towel. We roll the towel while the countertop is hot. Let the roll cool.
Cream. Beat the whipped cream with a teaspoon of vanilla sugar until you get a firm foam. We mix the mascarpone with the powdered sugar until it turns into a cream.
Incorporate whipped cream into mascarpone with movements from bottom to top.
Carefully roll out and spread the mascarpone cream. From place to place we put a teaspoon of jam. We run carefully and put it in the fridge for a few hours.
decoration. Heat the cream to boiling point. Turn off the heat and add 200 g of broken chocolate pieces. Mix well. Spread the icing over the roll and leave it to cool. From the remaining chocolate we make decorations and decorate the roll.
Cut the roll into suitable slices with a hot-edged knife. We serve with gusto!