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Roll: I used the stove tray (38/28 cm), lined with baking paper. The egg whites with a pinch of salt mix well, add the sugar and mix for a few more minutes. Melt the butter and let it cool, then add it over the yolks, mixing well. Add the yolks to the egg whites and mix for 3 minutes. Add flour and sifted cocoa and incorporate with slow movements from bottom to top. Spread the composition in the lined tray, put it in the preheated oven at 180 degrees C, approx. 15 min, being thin, bake quickly. Remove from the pan, roll with paper, then roll with a damp towel and leave to cool.
Cream. Put the sugar, eggs and starch in a stainless steel bowl, then add the milk. We hydrate the gelatin with 50 ml of cold water. We put the liquid cream in the bowl of the robot and mix it well. Place the mixture of eggs, milk, sugar and starch on a steam bath and stir continuously until it thickens. Remove the bowl from the heat, add the hydrated gelatin and incorporate it, mixing well. Place the bowl in the sink with cold water and stir to cool well, then incorporate the whipped cream. Here I didn't have the patience, because I had to leave the diplomat cream cold so that it wouldn't run when I assembled the roll. But I do not excel in patience and in the end I trained her to come out a rebellious and rebellious roll.
Assembly: We open the cooled roll, place it on the food foil, grease it with raspberry jam and then spread the diplomat cream (as I said, I didn't have the patience to harden it a little more and not give me headaches), carefully we try to roll, then tighten the food foil well. Because the cream was softer, I moved with a talent in replaying and I improvised, that is, I managed to gather it by placing it in a cake tray, I squeezed it a bit, but in the end it worked. I put the tray in the fridge for 3 hours. I took the tray out of the fridge, I unwrapped the food foil and it came out rebellious, I decorated it with chocolate sauce. And that's about the whole philosophy.