Roll stuffing with carrots
81 15 минут 6 порции
Bright and colorful recipe is a delicious roll stuffed with carrots.
Ingredients for Roll stuffing with carrots
- Milk - 50 ml
- Butter - 50 g
- Yolk egg - 4 PCs
- Egg white - 4 PCs
- Brown sugar - 70 g
- Flour - 100 g
- The food dye
- Salt - 1 depot.
- Carrots - 500 g
- Coconut shavings - 100 g
- Sugar - 180 g
- Cream cheese - 1 tbsp
- Lemon juice - 3 tbsp.
- Butter - 1 tbsp
Step by step instruction of cooking Roll stuffing with carrots
Prepare a drawing of a carrot.
You can draw a carrot on edible paper or relying on your taste in art, drawing, mixed the dough on a silicone Mat. I liked to draw and bake on a silicone Mat.
Greaseproof paper with a pattern is placed in the tray where we will bake the cake. Carefully put the drawing ink down (flip) that it is not in contact with the dough.
When the drawing is placed in a tray (or baking sheet), make the dough.
To do this, mix 20 g of sugar with 50 g warm milk and 50g soft butter. Beat the mass until the sugar has dissolved.
At this point, we add 100 g of sifted flour,
then 4 egg yolks (room temperature).
Mix well. The egg I have the largest average.
Beat chilled whites with 50 g sugar until forming soft peaks and gently introduced into the yolk mass.
Put 2 tbsp of dough into a small bowl and mix with orange food coloring, and 1 tablespoon of the dough into another bowl and mix with a pinch of green dye.
To disturb gently to even out the color.
The rest of the dough put in the fridge.
Put the colored batter in pastry bags, cooled in the freezer for 1-2 minutes and start to repeat line drawing,
draw a carrot.
After the drawing, put the pan in a well heated to 160 to 170 With the oven for 1-2 minutes, so grabbed a picture.
Touch picture with a finger, does not stick?
Take out the tray from the oven
and put on the drawing the rest of the chilled dough.
Put the pan in the oven for 15 minutes until tender biscuit.
Remove the finished cake from the oven, carefully remove the paper.
Paper smeared with butter and again put on her biscuit.
Turn the sponge cake roll and leave to cool.
If you bake on silicone Mat, removed from the furnace, rolled into a loose roll, allow time to cool
then just carefully remove the Mat.
While roll cools, prepare the filling of carrots.
Three carrots on a coarse grater and stew with the addition of 1 tbsp of butter. Then pour 2-3 tbsp - lemon juice, or orange.
Add 180 g of sugar, and taste.
Simmer under lid on low heat not forgetting to stir until the mixture becomes tender.
In slightly cooled carrot mixture add the coconut, and brandy (I have rum 2 tbsp), mix well.
Then mix the cream with cream cheese.
Cover cake with carrot cream.
Leave the edges of the cake empty space.
Turn biscuit a tight roll and put into the fridge until consumption.