I love to cook cakes without any reason. Just when I am in a good mood, or want something sweet to eat, or simply to please my home inhabitants?. Sometimes it’s way to leave my thoughts in another, culinary world of dimensional spoons and scales, as desserts like precision. And how huge positive energy I get, despite the physical fatigue, when the cake turns out tasty and all want more and more. Today, I am pleased to share such positive recipe of biscuit roulade.
Meringue (100 g)
Fruits and melted chocolate for decoration
1. Beat the whites with a mixer and a half of sugar to a solid foam (when reverses the dishes with whipped whites, and they do not fall out).
2. Beat yolks with the remaining sugar and vanilla essence until white (by mixer). Add the sifted flour and mix with a spatula.
3. Carefully put the beaten egg whites into the yolk mass (spoon by spoon) and stir until smooth.
4. Put the dough onto a baking sheet lined with greased baking paper or on a special silicone baking tray for roulade.
5. Bake the biscuit in the oven for 15 minutes at 180 C. Then remove the tray and cover with a wet towel to cooling down (it makes the cake to remain soft, that it is important while rolling).
6. For the meringue: bring the sugar syrup to 115 C. Beat egg whites on low speed mixer to a mid solid foam (still runny) and then pour sugar syrup in by a thin stream. Leave whipping on high speed until smooth dense mass cools. You can also use ready-to eat meringue from a shop.
7. For the cream: mix in a blender Philadelphia cheese and cream, add the meringue (you can adjust the amount of sweet cream meringues).
8. Cut berries into equal pieces: strawberries, blueberries and raspberries.
9. Spread cheese cream on the cooled cake evenly and put the fruit.
10. Roll gently the cake.
11. Decorate with cream, melted chocolate and fruits.
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