Name: ROTOLO CON PANNA E MARMELLATA DI ARANCE
Prep time: 15 min
Cook time: 12 min
Total time: 12 min
Yield: 6
Cuisine: italian
Ingredients: 6 uova80 grammi di farina 00150 grammi di zucchero semolato500 millilitri di panna liquida fresca da montare4-5 cucchiai di marmellata di aranciazucchero a velo, quanto basta per la panna e per la decorazione

Roll with cream and orange Marmalade. A very simple dessert, perfect for a snack on the fly, since it prepares in 15 minutes. What to do when in the fridge is, well hidden behind tins and other containers, some cream that is about to expire? You invent a sweet, Obviously, It has a maximum performance with minimal effort.

Here I invented a sweet roll stuffed with cream mixed with the Ribera Dop orange jam homemade, one of my workhorses. That also found in video recipe step by step, so you have no excuses. For the biscuit base I followed the recipe of pastry guru Maurizio Santin. The sweet rolls are simple but always welcome and the roll with cream and orange jam is really delicious. Fluffy, creamy. If I may give you some advice, keep it for a few minutes in the freezer before serving: will almost take the consistency of the ice cream and it will be even more gluttonous.

Of course you can mix the cream with any jam, but I find that the scent of oranges and citrus fruits generally in this type of sweets is unrivalled. If you love sweet rolls, try these recipes too:

the roll Black Forest, dark chocolate with cream and fresh cherries
What with mascarpone cream and raspberries, with a fresh and spring taste

ROLL WITH CREAM AND ORANGE JAM

Portions: 6 Preparation: 15 minutes cooking: 12 minutes 12 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

6 eggs
80 grams of flour 00
150 grams of caster sugar
500 ml of whipping cream
4-5 tablespoons of orange jam
icing sugar, enough for the cream and for the decoration

Procedure

Preheat the oven to 180 degrees. Mettere in una ciotola 3 uova intere e tre tuorli e in un'altra ciotola i rimanenti tre albumi. Put 75 grams of sugar in each bowl and assemble before the whole eggs and the egg yolks with sugar until the mixture is whitish, soft, fluffy and puffy, then the remaining three egg whites very firm with sugar. Combine the egg whites to the first compound with delicacy, then when everything will be amalgamated, aggiungere la farina setacciata e mescolare con cura dall'alto verso il basso.

Line a large baking sheet with parchment paper and pour the mixture, stendendolo uniformemente su tutta la superficie con l'aiuto di una spatola. Bake for 12 minutes or until browned. When the biscuit is cooked and still hot, Peel it off gently from the parchment paper with a spatula and place it on a sheet of parchment paper wet and wrung, quindi arrotolatelo insieme alla carta forno in modo che trattenga l'umidità e lasciatelo riposare arrotolato su se stesso per 10 minuti. That won't break when you will stuff.

Meanwhile, whip the cream until stiff with the amount of powdered sugar you prefer (depends on how much you want it sweet), Finally, add the whipped Orange marmalade, stirring very gently. Spread the cream on the roll and roll it up on itself. Riporre il rotolo nel congelatore per almeno un'ora. Before serving, spolverizzate il rotolo con lo zucchero a velo.

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5 comments

Rhea December 18, 2013 - 20:35

Ada,
I am eager to try this cake, but I seem to always have bad luck with cakes. What size of jelly roll pan did you use? I made a rolled cake from a recipe I got from La Taverna Del Leone in Positano. It called for 60 grams ‘oo’ flour and 20 grams of cornstarch; it barely covered half of my 41 cm by 28 cm pan. I doubled the recipe, but the cake turned out stiff. Is that why you don’t use cornstarch in your recipe? I hope someday to make a beautiful cake like yours!

Sicilians creative in the kitchen December 18, 2013 - 23:36

Hallo Rhea! I use a normal oven pan 40 cm by 25 cm and this dose is enough for the whole pan. The most important thing is to whipp well with electric beaters before the yolks with the sugar and then the egg whites with the sugar: the compounds must be swollen and foamy. Then amalgams all together and finally join the sifted flour. Is really easy, I’m sure that you will have a good results. I don’t use cornstarch but normal 00 flour. Try it and tell me! Cheers, ADA

Spoon-stories December 18, 2013 - 12:38

I am fun of these sweets so much! Are very impressive and easy to make. With so many eggs the cake must be very fluffy and I already have orange handmade jum! Thank you for sharing^^

Sicilians creative in the kitchen December 18, 2013 - 12:48

Thanks! Yes it’s so easy to prepare and so fluffy! I will try it also with a chocolate ganache, I go crazy for chocolate! If you make it let me know!!!! Cheers

Spoon-stories 19 December 2013 - 12:09

Sure ^^

Roll with cream and orange Marmalade