New recipes

Apple roll

Apple roll


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Stuffing: Peel the apples, grate them and put them on the fire together with the sugar and vanilla / cinnamon. Leave it on the fire, stirring from time to time until all the apple syrup drops. Set aside to cool, and in the meantime we take care of the dough:

Separate the eggs, beat the yolks well with the sugar until it becomes a whitish cream. Beat the egg whites well with a pinch of salt, until they become a hard foam, combine the two compositions, mix, meanwhile add the rum and vanilla to taste and finally put the flour mixed with baking soda, mix until well incorporated.

In a tray, put baking paper, place the apple filling evenly on top, and put the dough composition on top, level the whole surface well and put it in the oven for approx. 30-35 minutes until the dough is slightly browned.

When it is ready, turn it over on a damp towel, take out the baking paper and then roll it lightly while it is still hot and let it cool in the towel.

After it has cooled, powder it with powdered sugar.



Tasty, moist and delicate apple roll!

A quick and very good dessert in any part of the day.

INGREDIENT:

For the filling:

-1 tablespoon of lemon juice

-1 teaspoon of cinnamon.

For the dough:

For the cream:

-200 gr of cream cheese (mascarpone)

-1 tablespoon of lemon liqueur or syrup.

METHOD OF PREPARATION:

1. Pass the apples through the large grater, sprinkle them with lemon juice, add cinnamon and mix. Refrigerate the filling.

2. Beat the eggs and egg whites with the sugar for 5 minutes, until they increase in volume about 3 times and get a fluffy foam.

3. Sift the flour mixed with salt and baking powder directly into the bowl, add oil and mix on low speed until you get a smooth dough.

4. Spread the dough in an even layer on the tray lined with baking paper, add the grated apples and put the tray in the preheated oven at 180 ° C for about 12-15 minutes.

5. Cover the countertop with baking paper, turn it over and remove the paper on which it was baked.

6. Mix the cream cheese with honey and liqueur.

7. Cover the top with a thin layer of cream and roll out a roll, helping yourself with the baking paper.

8. Wrap the roll tightly with paper and refrigerate for a few hours.

All you have to do is sprinkle the dessert with powdered sugar. Incredibly fine, tasty and fragrant!


Cut the apples into rounds and remove the spine. If you do not have a special utensil you can use whatever you have in the house, such as a shot glass or a pepper container, as I used.

We will spread a little of the whole dough, about 3-5 mm thick, and we will cut strips about 1.5-2 cm wide. We wrap the apple slices with these strips, passing them through the center of the slice, from one end to the other, until there is no free space left.

In the end, it will look like a roll. Arrange our "rolls" on the tray lined with baking paper (without oil).

Mix the sugar with the cinnamon, and beat an egg separately. Grease the cakes with this egg and press the mixture with cinnamon.

Put the cakes in the oven at 170 degrees for about 20 minutes, depending on the power of the oven. They will brown nicely. I can't give you back how good they are. You have to taste them!

Serve hot or cold, along with ice cream, berries, chocolate or liquid caramel.


Cook Vanilla and coconut flavored roll

Ingredients

  • For the roll sheet (27/37 cm):
  • 4 eggs, medium
  • 1 pinch of salt
  • 8 tablespoons sugar
  • 2 sachets of vanilla sugar (8 gr / sachet)
  • 4 tablespoons oil
  • 160 gr flour
  • 50 g grated coconut
  • For vanilla cream with coconut:
  • 2 eggs
  • 1 pinch of salt
  • 200 gr sugar
  • 3 sachets of vanilla bourbon sugar (8 gr / sachet)
  • 750 ml milk
  • 110 gr flour
  • 100 gr butter
  • 50 gr coconut, grated
  • 200 ml liquid cream, sweetened
  • For decoration:
  • 20 g grated coconut
  • Neapolitan daisies, decoration

Method of preparation

Prepare the dough sheet for Vanilla and coconut flavored roll

Turn the oven to 180 degrees.

First separate the egg whites from the yolks. The egg whites are mixed with a pinch of salt until they become crystalline. Gradually add the sugar and vanilla sugar and mix until a firm meringue is obtained. Add the yolks and oil and mix the composition. Then add the flour, gradually and finally, the coconut. The dough for the roll sheet is mixed lightly with a spatula, from the bottom up to keep it aerated.

In an oven tray, greased with oil and lined with baking paper, roll out the dough for the roll sheet and level it.

Put the tray with the dough for the roll sheet in the oven and leave it for 20-25 minutes, or until it browns nicely.

After baking, the hot top with the baking paper is turned over on a damp towel. Roll and leave to cool wrapped in a towel.

Meanwhile, prepare the vanilla and coconut flavoring Cream Roll

Mix eggs, salt, sugar and vanilla sugar in a saucepan. Add the milk and flour and mix. Then add the diced butter and put the pan on low heat. Stir continuously with a whisk until the cream thickens. Allow to cool well and then incorporate the coconut. Add the liquid cream and mix until a homogeneous cream is obtained.

Unwrap the roll sheet from the towel, without removing the baking paper that remains underneath. Spread half of the vanilla cream with coconut over the sheet and roll again, this time removing the baking paper. Place the roll on a plate and decorate with the rest of the cream, grated coconut and Neapolitan daisies.


Apple Cake Or Roll

Filling:
Grate the peeled apples and drain well.
Add sugar, cinnamon / lemon peel (optional) and mix well.

Pour into a tray lined with baking paper and spread evenly in a layer so that it covers the entire surface of the tray.

It took
Rub the yolks with sugar until you get a frothy cream and the sugar is melted.
Add the sifted flour together with the baking powder, then carefully incorporate the beaten egg whites.

Pour the dough over the apple layer and level.
Put in the hot oven, for 15-20 minutes, at 200 degrees or until the cake is baked and nicely browned.

Can be served:
- in the form of a cake: turn over on a grill, remove the baking paper and leave to cool. Powdered with powdered sugar and cut into cubes

- in the form of a roll: turn over on a kitchen napkin and remove the paper.
Roll the cake quickly and tightly while it is hot. Allow to cool wrapped in a napkin. Powder with powdered sugar before slicing.


Roll with mascarpone strawberries and cream

Roll with mascarpone strawberries and cream. How to make a roll with cream and fruit? Fluffy roll filled with fruit and cream, strawberries and mascarpone. A simple and quick dessert recipe. How to fill and roll a roll cake?

This mascarpone and whipped cream roll is a perfect summer dessert. Strawberries can also be replaced with other seasonal fruits: raspberries, blueberries, blackberries, cherries, cherries, peaches, etc. Each time you will surprise your family or guests with a new dessert.

I had a party in the garden with several friends, some of whom were born in May. That's how it turned out. So I celebrated them, properly, with a seasonal roll cake, filled with fragrant strawberries, mascarpone and cream. Happy birthday, once again, Timi and Laci! They were very happy with this dessert! How can you not feel like seeing such a roll?

For this roll with mascarpone and cream strawberries I used a simple roll top and a strawberry cream with mascarpone and cream prepared cold, without boiling. I decided not to wrap the roll in cream but to powder it only with powdered sugar.

Another fine cake recipe with mascarpone and strawberries find here.

These ingredients are enough for a roll of approx. 35-40 cm long from which to cut 16-20 slices.


You can read the written version, or I invite you to see below the video version, where I used it strawberry jam .

You don't have to weigh the ingredients, it's exactly that old recipe, our mothers' recipe, that I've always known. & # 128578

You will remember me! Good, I hope & # 128539 & # 128512

After baking, I immediately roll the roll sheet, also with paper, in a clean, dry, not wet napkin. I make sure the paper is underneath.

I don't like the wet napkin method, because the roll is bushy, it crumbles and it's like a polenta, it's not fluffy anymore.

I let the roll cool for a little 15 minutes, then I open it and pour the jam. I now used Plum Jam with Walnut & ndash see recipe. The fluffy plum jam roll is a classic recipe, isn't it? & # 128578

Spread the jam on the whole sheet, more at the bottom edge, and at the top edge do not grease with jam about 2 cm. It will be the bottom base and the jam will not flow. See how beautiful my jam is, with pieces of walnuts and plums that have kept their shape. & # 128578

Roll it as tight as possible and wrap it in plastic wrap or the paper on which it was baked. Tighten the ends well and leave them aside, ideally for 1-2 hours. & # 128578

I did now 2 rolls with jam, one with plum jam with walnuts, the other with strawberry jam. I cut the fluffy roll with strawberry jam after 15 minutes, I didn't even have time to take a picture of it. :))

This is how it looks roll with plum jam with walnuts:

You can see how fluffy it is, you can also see that I didn't use baking powder at all. & # 128578 Melts in the mouth of what is good.

And the way the roll & hellip smells. It is best to try the recipe and then discuss. & # 128578

This roll sheet is the basic recipe, it can be filled with various creams, chocolate, cheese, fruit, it can be made on top of fondant icing, chocolate, it can be powdered with sugar.

From the roll sheet you can make a Stump Cake & ndash you see the recipe, sensational tasty and good looking, and very easy to make and decorate. & # 128578

Don't forget the main ingredient:

Sprinkle with plenty of love and a touch of goodness!

I leave you a slice of roll to taste and I wish you Good appetite.

This jam roll recipe has been tested by our readers:


How do we prepare the elephant eye roll recipe?

Separate the egg whites from the yolks.

Mix the egg whites with a pinch of salt until they froth, then add the sugar and yolks one by one.

Mix a little more, then add flour, cocoa, vanilla and mix lightly with a spatula.

The obtained composition is placed in a tray lined with baking paper.

Bake at 180 degrees Celsius for about 15 minutes. The size of the tray is 36 & times25 cm.

Preparation for whipped cream

Mix whipped cream with powdered sugar.

The obtained composition is divided into 3 parts.

One part remains as it is, in one part put 2 tablespoons of nutella, and in the third part put 3 tablespoons of cocoa.

Preparation for roll cream cheese

Mix the butter (it must be at room temperature), then add the cream cheese, vanilla, powdered sugar, and finally the coconut.

How to assemble the elephant eye roll?

After the roll top has cooled, cut it into 3 pieces.

The creams are placed in this order in each piece:

  • the first cream put is the cheese
  • the second cream with nutella and whipped cream
  • the third one with cocoa and whipped cream is placed as shown in the photo.

The pieces are rolled in such a way as to join the ends. This way we will get 3 mini rolls.

Put in the fridge for an hour, then garnish with whipped cream and pass through coconut, ground hazelnuts, chocolate decoration.

Refrigerate for a few more hours, then cut diagonally, leaving about 2 inches at the ends.

That's it, the elephant eye roll is ready. A simple, quick and delicious recipe that I invite you to try.

I wish you more cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.


If you like it, share it with your friends!



Ingredient:

Coca:
500g flour
150g margarine
150 g powdered sugar
1 or
1 baking powder
3 tablespoons sour cream
Oil for the tray

Filling:
10 apples (1kg 1/2)
12 tablespoons caster sugar
3 sachets of vanilla sugar
Scorisoara (according to preference)

Method of preparation:

Put flour, margarine, powdered sugar, 1 egg, baking powder, and 3 tablespoons of sour cream in a bowl and knead a crust, which is divided into two equal parts.

Meanwhile, wash the apples, peel them, grate them and put them in a pan. Over them add caster sugar, vanilla sugar sachets and cinnamon. Mix the apples with all the ingredients and put them on the fire to harden. After they harden, take them off the heat and leave them to cool.

From the obtained crust we spread two sheets the size of the tray in which you bake the cake. Take a sheet and spread it in the tray, which has previously been greased with oil and lined with flour. Over this first sheet is spread the composition made of apples and other ingredients after which it is rolled on the rolling pin and the second sheet - so as not to break - and unfolds over the apple filling, then prick the dough with fork and grease with egg. Place the cake in the oven for about 40 minutes, until it acquires a slightly golden color.

After removing the cake from the oven, leave it to cool and dust with sugar.

The complete recipe, in pictures, can be downloaded here: Apple Cake (PDF Format)