The secret to making this invigorating dessert is that the biscuit spun on icing sugar paper that will help easily spin this fragrant roll with cinnamon and light ginger filling in a pipe. Share with friends: 
Time: 55 minutes Difficulty: medium Servings: 8-12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Biscuit:
- Vegetable oil
- 1.5 tbsp. flour for baking, plus a little more for dusting baking sheet
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 0.5 tsp cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp finely ground salts
- 1/4 tsp ground ginger
- 1/4 tsp ground cardamom
- 70 gr. sweet mashed potato
- 1/3 Art. buttermilk
- 2 tsp vanilla extract
- 8 tbsp. l (110 gr.) Softened unsalted creamy oils
- 1 tbsp. Sahara
- 3 large eggs at room temperature
- Powdered Sugar
Filling:
- 1.5 tbsp. whipping cream
- 1 tbsp. l powdered sugar
- 1/3 Art. thinly sliced candied ginger
- 1/4 Art. caramel sauce or boiled condensed milk, slightly diluted with orange juice or milk
- Ground cinnamon powder, optional
Recipes with similar ingredients: premium flour, cinnamon, cloves, ground ginger, cardamom, sweet potato (sweet potato), yogurt, vanilla extract, eggs, icing sugar, cream, ginger root, caramel
Recipe preparation:
- Place the grate in the middle of the oven and heat it to 180 ° C. Lightly grease a baking tray (35 x 45 cm) with high walls, then cover it with wax paper or parchment. (The paper should slightly hang from the baking sheet, about 5 cm, so it will be easier to twist roll.) Lubricate the paper with olive or butter, sprinkle a little flour.
- Make a biscuit: In a medium bowl, mix together 1.5 Art. flour, soda, baking powder, cinnamon, cloves, salt, ginger and cardamom. In another bowl, place mashed potatoes, buttermilk and vanilla, and mix until smooth.
- In a bowl of the mixer, whisk the butter at high speed and sugar until light and airy, approximately 4 min. Reduce speed to a minimum; add one egg after each Beat the mixture thoroughly. Divide the flour mixture into three parts, adding one at a time, and pour the liquid between them mixture. (If necessary, mix the resulting mixture spatula.)
- Spread the dough evenly on the prepared baking sheet. Bake until the sponge cake is slightly springy from clicks.
- Swipe the edges of the baking sheet with a knife, then shift the biscuit to cotton dish towel (100% cotton is best suited, not giving the biscuit stick) lightly sprinkled with powdered sugar. Pull the towel slightly towards you, then lay part of it on top. biscuit. Gently twist it into a thick roll with towel starting at the narrow end.
- Meanwhile, for the filling, beat the icing sugar and cream until tender mass. Enter candied into the mixture ginger.
- Gently roll the roll and remove the towel. Sprinkle caramel sponge cake. Spread the ginger cream over the entire surface. Using the short end of the parchment, twist the biscuit into a thick cylinder. Put the roll on a long plate. If you wish, you can sprinkle cinnamon rolls and icing sugar with a stencil on Halloween theme. Serve immediately, or pre-a little cool.
