Chocolate orange roll
Chocolate orange rollis a recipe.
- 5 pcs. egg yolks;
- 150 grams of sugar;
- 4 tsp. vanilla sugar;
- 50 grams of chocolate;
- 3 pieces egg whites;
- 50 grams of flour;
- 65 grams of potato starch;
- 5 grams of baking powder;
- 25 grams of cocoa;
- 200 ml of milk;
- 1 tsp orange peel;
- 250 grams of mascarpone.
Separate the whites from the yolks and refrigerate. Mix 3 yolks with a mixer, first at low speed, then at maximum. When the foam turns white, add a little sugar and continue to beat until completely dissolved.
Crush dark chocolate in a mill and sift. Large pieces that will remain in the sieve, set aside for decoration, and fine chocolate dust will be used for the test.
Remove the proteins from the refrigerator, add a pinch of salt and whisk the mixer first at low speed, then increase the speed. When you get a fluffy white foam, add a little sugar and beat a few more minutes.
In a bowl of fine chocolate, sift flour, starch, a tablespoon of cocoa and a tea baking powder. Gradually add the mixture to the yolks and grind at low speed with a mixer. Then mix the whipped proteins to the chocolate mixture in portions.
When the dough is smooth, lay it evenly on a baking tray lined with baking paper. If simple parchment is used, it should be oiled and added flour.
Place the sponge cake in the oven preheated to 200 degrees and bake for 10-12 minutes. Be careful not to over dry it, otherwise it will be difficult to make a roll.
Hot biscuit roll with a thick roll right along with the paper. Help yourself with a towel so as not to burn yourself. Leave the roll to cool, and when it is warm, put it in the fridge.
For a cream of 2 yolks lightly beat up with a mixer with vanilla sugar and a full tablespoon of starch.In a separate boil the milk with sugar, pour it in a thin stream in a bowl with yolks, stirring constantly.
Put the quartered orange peeled. Put the dishes on a small fire and, while stirring constantly, bring to a thickening. When the cream has cooled, put it in the fridge and cool it completely. Then mash with a mascarpone.
2/3 spread on the sponge cake and roll up again.
Put the roll seam down. Coat the surface with the remaining cream and sprinkle with large chocolate chips. Hold the roll for an hour in the fridge so that the biscuit can soak in.
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