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
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
Preheat the oven to 180 degrees. Put in a bowl 3 whole eggs and three yolks and in another bowl the remaining three egg whites. 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 carefully 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 together with the parchment paper so that it holds moisture and let it rest rolled up on itself for 10 minutes. 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.