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Roll with cocoa cream and rum


Eggs are mixed with sugar at high speed, at least 5 minutes, a creamy composition is obtained. Add the oil, stirring, stirring until incorporated each time. From now on we use a wooden spoon. Flour follows. Mix with large, light movements after each spoon added. At the end, we add the vanilla essence. We take a few spoons (a cup) of the composition, mix with a little cocoa and with the help of a pos or a teaspoon we draw which model we want directly in the stove tray, lined with baking paper. Put the tray in the oven, preheated to 170 degrees, for 2-3 minutes.

Then, pour the rest of the mixture into the pan, level it so that the top is uniform and bake for 15-20 minutes (depending on the oven of each). We start to check carefully after 10 minutes, so as not to bake excessively.

When it is ready, take out the sheet on a clean towel, roll it with paper and let it cool.

The soft butter, at room temperature, is mixed with the sugar. Add the cocoa, mix well. We also add the essence of rum, more or less, according to everyone's taste.


Roll out the cooled biscuit, cover evenly with cream and roll again.

Let the roll cool for a few hours before slicing.


Roll with cocoa cream

Beat the egg yolks with the sugar and salt, then add the hot water, one tablespoon at a time, stirring constantly.

The egg whites are also beaten with foam.

In the egg white foam, incorporate the yolk cream, then a tablespoon of sifted flour, mixing lightly with the spoon, from the bottom up.

Pour the fluffy composition into the oven tray greased with oil and lined with baking paper and bake at 180 degrees for 25 minutes.

Remove the worktop from another sheet of paper and roll immediately.

we continue with the basic recipe.

Rub the butter very well with the powdered sugar.

Add the cocoa and mix well. At the end, the essence of rum is added.

Add the prepared cream over the cold counter. It spreads evenly over the entire surface.


Chocolate and rum roll

Chocolate and rum roll, cake recipe. Sweet rolls. Cream roll. Chocolate roll. Rolling sheet. Chocolate cream.
If you choose to prepare a roll, I recommend this roll with chocolate and rum with confidence.
Both the cream and the sheet are extremely easy to prepare, they just need to be made in such an order that it only takes a few minutes to assemble.

Chocolate and rum roll- Ingredients

Sheet
3 eggs
3lg sugar
2 lg flour
1 lg cocoa
vanilla essence
Cream
150 g chocolate
150 ml liquid cream
esenta rom vial (2ml)
Glaze
100 g chocolate
100 ml liquid cream
20 g butter

Chocolate and rum roll-Preparation

Chocolate cream
Put the chocolate and whipped cream in a bowl on a water bath, stirring constantly until the composition is homogenous without boiling.
Leave to cool for 3-4 hours then froth with the mixer until you get a fluffy cream.
It is flavored with rum essence

Rolling sheet-Preparation

Separate eggs.
Beat the egg whites with 2 lg of sugar and the yolks with 1 lg of sugar.
Mix the egg whites with the yolks with light movements then add the sifted flour together with the cocoa, incorporating it easily.
Spread on baking paper in an even layer and bake in the preheated oven at 175 degrees for 15-17 minutes depending on the thickness of the sheet.
The sheet should not dry out because we run the risk of not being able to roll it.
As soon as I take it out of the oven, powder it with powdered sugar (so as not to stick to the baking sheet), place a baking paper on top and turn it over to remove the paper from the base.
After removing the paper, turn the sheet so that the base of the sheet remains on top when you roll it, and let it cool for 5-10 minutes.

Chocolate and rum roll-Assembly

Spread the cream in an even layer and roll as tight as possible.
We wrap the roll in baking paper and let it cool for 1 hour.
After it has cooled, we place it on a grill and glaze it in the chocolate icing obtained by mixing the chocolate with liquid cream and butter on a water bath until we obtain a homogeneous and fluid icing.
If the icing is not fluid, you can add a little more whipped cream, so as to bring it to the desired consistency.
Keep in the fridge until the icing has hardened, then portion as desired.


Marbled Roll with Cocoa Cream and Rum

Nothing easier . roll sheet with classic cocoa and rum cream. Good, fast, good looking.

Eggs are mixed with sugar at high speed, at least 5 minutes, a creamy composition is obtained. Add the oil, stirring, stirring until incorporated each time. From now on we use a wooden spoon. Flour follows. Mix with large, light movements after each spoon added. At the end, we add the vanilla essence. We take a few spoons (a cup) of the composition, mix with a little cocoa and with the help of a pos or a teaspoon we draw which model we want directly in the stove tray, lined with baking paper. Put the tray in the oven, preheated to 170 degrees, for 2-3 minutes.
Then, pour the rest of the mixture into the pan, level it so that the top is uniform and put it in the oven for 15-20 minutes (depending on the oven of each one). We start to check carefully after 10 minutes, so as not to bake excessively.
When it is ready, take out the sheet on a clean towel, roll it with paper and let it cool.
The soft butter, at room temperature, is mixed with the sugar. Add the cocoa, mix well. We also add rum essence, more or less, according to everyone's taste.
Roll out the cooled biscuit, cover evenly with cream and roll again.
Let the roll cool for a few hours before slicing.


Cocoa roll with milk cream

1. Beat the egg whites with the sugar and vanilla sugar. Add the yolks, rum essence, flour and cocoa. Stir gently and pour into a tray lined with baking paper that is baked for 10 minutes. Place the baking tray on a kitchen towel sprinkled with water and roll.

2. Prepare the cream: mix the milk with the sugar, starch and vanilla essence. Put on the fire and stir continuously until it thickens.

3. Place the gelatin in 30 ml of cold water and leave to hydrate for 10 minutes, then dissolve in a steam bath. Incorporate into the sour cream and allow to cool. Then mix with whipped cream.

4. Grease the roll with cream, then roll tightly in cling film. The cocoa roll with sour cream is left to cool for a few hours, then it can be served.


Here's how easy it is to make the Biscuit Roll recipe with cocoa and mascarpone cream!

How to assemble the delicious Biscuit Roll with cocoa and mascarpone cream.





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Ingredients for white filling

1. Combine the ingredients for the roll composition with the walnut without baking, and at the end add the egg and the essences, then mix well.
2. Separately, rub the butter with the sugar, spices and lemon salt.

✽ From the compositions for walnut roll without baking you will get 2 rolls, so halve the amount of each type of composition, when preparing:

3. On an aluminum or plastic foil abundantly powdered with cocoa, spread the composition with cocoa and walnut using a permanently watered twister.
4. On top, spread the second composition, white butter cream. Roll the walnut roll tightly without baking and put it in the freezer for 2 hours, then refrigerate it until serving.


Recipe: Cocoa roll with chocolate cream

The first time it would be good to prepare the chocolate cream, because you have to keep it in the fridge for a few hours.

Chocolate cream preparation for Rulada
Put whipped cream and grated chocolate in a saucepan.

Chocolate cream preparation

Put the pan on the fire and heat it until the chocolate melts, then let it cool. Put the chocolate cream in the fridge for a few hours, and after cooling, beat well with the mixer. Add 1/2 sachet of whipping cream.

Cream cream with chocolate

While you keep the chocolate cream in the fridge, you can prepare the top.

Preparation of a countertop for the cocoa roll with chocolate
Whisk the egg whites with a pinch of salt and then add the sugar. Rub the yolks with the oil, pouring a little, like mayonnaise, and add to the beaten egg whites.

preparation of countertop for cocoa roll

The cocoa is mixed with flour and baking powder and poured into the egg whites, stirring slowly, with a wooden spoon, until fully incorporated. Pour the top composition into a greased pan lined with flour and bake.

Cocoa countertop for Rolling

After the countertop is baked, turn it over on a damp cloth napkin. Roll with a napkin and leave until the countertop cools.

Prepared cocoa roll with chocolate cream
Set aside 2-3 tablespoons of chocolate cream. Unwrap the napkin and spread evenly with the rest of the cream. Roll the countertop again.

Preparation Roll with cocoa and chocolate cream

On top, grease the roll with the cream off and sprinkle with coconut.

Rolled preparation with chocolate cream

If you want you can put coconut in the chocolate cream that you put in the roll.


Video: CHOCOLATE SWISS ROLLS WITH RUM WHIPPED CREAM FILLING. KALUHIS KITCHEN (November 2021).