A roll easy, with cream and orange marmalade. 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's what I invented a sweet roll stuffed with sour cream mixed with orange Marmalade. The jam is to oranges of Ribera Dop I made at home, and for the base biscuit puddings I followed the recipe for pastry guru Maurice Santin. Is’ a sweet simple but always appreciated and, If I can give you some advice, store in the freezer and, 10 minutes before serving, do the portions and leave them at room temperature: the cream does not freeze and even base.
Ingredients for a roll for 8 people:
6 eggs 80 grams of flour 00 150 grams of caster sugar 500 ml of whipping cream 4-5 tablespoons Orange Marmalade (for the recipe click here) icing sugar to the cream and for decoration
Preheat the oven to 180 degrees. Place in a bowl 3 whole eggs and three egg yolks and the remaining three egg whites in another bowl. 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, Add the sifted flour and mix thoroughly from top to bottom.
Line a large baking sheet with parchment paper and pour the mixture, spreading it evenly over the entire surface with the help of a spatula. 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, then roll it along with the parchment paper so they retain moisture and let rest for 10 minutes rolled onto itself. 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. Place the roll in the freezer for at least an hour. Before serving, spolverizzate il rotolo con lo zucchero a velo.
5 comments
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!
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
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^^
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
Sure ^^