Matzo, which is traditionally used during the Jewish of Passover, does not have a pronounced taste, but this is not means that the same applies to dishes prepared from it. Colorfully looking roll with raspberry filling подтверждение. 
Time: 1 hour. 50 minutes Complexity: easy Servings: 8 – 10 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Jam roll
- 1/4 Art. vegetable oil, additionally a little more for lubrication
- 1/3 Art. potato starch, additionally a little more for sprinkles
- 1 tbsp. sweetened coconut flakes
- 1/3 Art. matzo
- 1/4 tsp salt
- Finely grated zest and juice from 1 lemon
- 8 large eggs
- 1 tbsp. granulated sugar
- Powdered sugar, for sprinkling
- 1 tbsp. raspberry jam
- Fresh raspberries, for decoration (optional)
Glaze
- 2 large egg whites
- 1/2 tbsp. Sahara
- 1/4 tsp finely grated lemon peel
- 2 tsp lemon juice
- A pinch of salt
Recipes with similar ingredients: matzo, eggs, coconut, raspberry jam
Recipe preparation:
- Preheat the oven to 170 degrees. Lubricate with a brush vegetable oil baking sheet measuring 27 by 42 cm., with high sides. Cover it with parchment paper. Lubricate again and sprinkle lightly with potato starch, removing excess.
- Spread the coconut flakes on a separate baking sheet. Bake in the oven, until it is slightly roasted, for about 8 minutes. Give cool off. Finely chop the chips in the food processor, leaving 1/4 Art., then add matzo and grind again. Move to large bowl, stir in potato starch and salt.
- Combine in a bowl 1/4 tbsp. vegetable oil with lemon zest and juice. Leave me alone. Put the eggs in a bowl in a bowl and pour hot tap water. Let stand for 5 minutes. Then break eggs in a bowl and add sugar to them. Beat with a mixer on medium-low speed to bel, about 1 min. Increase speed (slightly less than maximum) and beat until thick and lush consistency, about 12 min. Gently stir with a silicone spatula beaten eggs with sugar mixed with coconut, achieving uniformity. Stir in the lemon oil mixture. Spread the weight over baking sheet.
- Bake until the crust is browned, and after clicking on it, will be dented for approximately 18–20 minutes. Transfer to the grate and let cool for 5 minutes without taking it out. Draw a knife at the edge of the cake so that he moved away from the sides.
- Lightly sprinkle a tea towel with powdered sugar and turn the cake on it. Remove parchment paper. Beginning with long side, carefully roll up the cake with a towel, which then tightly wrap the roll. Let it cool completely about 15 minutes
- Place egg whites, sugar, lemon juice and zest, with a pinch of salt in a heat-resistant bowl. Set it on top of the pan with slowly boiling water. Do not let the bowl touch the boiling water. Stir whisk until sugar dissolves, about 3 minutes. Remove the bowl from the water bath and beat its contents with a mixer on average speed until the moment when the mass thickens, it becomes glossy and cools, about 3-5 minutes.
- Expand chilled cake and spread with raspberry jam. Fold again, cover with icing and sprinkle 1/4 tbsp. coconut shavings. Serve with raspberries.
