Egg roll-style chocolate roll

As the main dessert on the festive table, you can cook this chocolate roll with french butter cream and thin the aroma of the egg-foot Christmas drink that the mixture gives it spices and malt milk along with egg cream flavor. Roll prepared in three stages. First biscuit is baked, then whipped cream and applied to the cooled cake. So that the biscuit does not break when folding roll with cream, it must cool down before rolled without cream. French is best for filling butter cream on egg yolks. It may be difficult when whipping, but at the end of the recipe there are recommendations, as with this cope, and the amazing taste of the cream will be the reward for your старания. AT ремя: 2 час. 30 min. Difficulty: medium Servings: 10-12 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Roll

• 0.5 tbsp. vegetable oil + additionally for lubrication forms
• 1 and 1/4 Art. flour + optionally for sprinkling molds
• 3/4 Art. + 2 tbsp. l granulated sugar
• 0.5 tbsp. skimmed milk powder
• 1/4 Art. cocoa powder + optionally for sprinkling roll
• 0.5 tsp soda
• 0.5 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp grated nutmeg
• 4 large eggs, separate the yolks from the proteins
• 0.5 tbsp. milk
• 2 tbsp. l powdered sugar

Cream

• 1.5 tbsp. granulated sugar
• 1 large egg + 5 yolks
• 275 gr. butter, cut into small pieces, room temperature
• 2 tbsp. l skimmed milk powder
• 1 tsp vanilla extract
• A pinch of grated nutmeg

Recipes with similar ingredients: premium flour, sugar, milk dry malt, cocoa, cinnamon, allspice, nutmeg, eggs, milk, powdered sugar, butter, vanilla extract

Recipe preparation:

1. Prepare the cake: Preheat the oven to 175 ° C. Grease a baking sheet with sides 27 x 42 cm in a thin layer vegetable oil and cover with parchment paper. Grease parchment oil and sprinkle with flour, pouring excess from a baking sheet. Вmedium bowl mix flour, 3/4 tbsp. dry sugar malt milk, cocoa powder, soda, cinnamon, allspice and nutmeg. In a large bowl with a mixer at medium speed beat egg whites until foamy, 1-2 minutes. Increase mixer speed to moderately high and gradually add the remaining 2 tbsp. l Sahara. Keep whipping until strong brilliant peaks.
2. In a separate bowl with a mixer at medium speed (whisk can not be wash) beat the vegetable oil, egg yolks and milk. Turn down speed to low and stir in the flour mixture. Then mix in the dough one third of the whipped proteins, and then mix the remaining whipped proteins squirrels. Pour the dough onto the prepared pan and evenly spread it with a silicone spatula. Bake until the cake is will move away from the sides of the pan, and will not spring when light pressure, 12-14 minutes. Sprinkle the cake with icing sugar and cover with a large clean dishcloth (not terry). Place the cooling grid upside down on the towel and turn the biscuit onto the wire rack; peel off the parchment. Roll up cake on the long side with a towel in a roll of 42 cm long. (Take off the towel later.) Leave it completely on the wire rack. cool down.
3. Prepare the cream: In a small saucepan, mix the sugar and 3/4 Art. water and stirring, bring to a boil, so that sugar dissolved. Then cook over medium heat without stirring until temperature 115 ° С on a thermometer for caramel, 20-30 minutes. (Lubricate pan walls with a damp brush to rinse off any sugar crystals.) When the temperature of the syrup is almost 115 ° C, a beat the egg in a bowl with a whisk and beat at high speed egg yolks until a lush, dense mass is obtained, about 5 minutes. Reduce mixer speed to low and pour in sugar syrup slowly. between the whisk and the walls of the bowl. Increase speed to maximum and beat until the mixture cools to the touch. Remove the whisk and install a spatula on the mixer. Turn the mixer on moderately high speed and gradually add butter, whisk, until a thick shiny mass. In a small bowl, mix powdered malt milk, vanilla and 1 tsp. water. Mix in cream along with nutmeg.
4. Expand the cooled roll and spread on it 1.5 tbsp. cream. Again, carefully roll the roll (without a towel) and cut off the ends. Cover the roll with the remaining cream; sprinkle with cocoa powder on top.
   

   Note

   The recipe uses French butter cream, which is always will be slightly softer than other types of cream due to the large the amount of egg yolks and butter. Before adding to butter cream make sure the egg yolk mixture and sugar syrup completely cooled. If your cream is too much liquid after you have added all the butter, put it in the refrigerator so that it hardens to the desired consistency, and then whisk it again quickly.