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Swiss Roll varieties

Swiss Roll varieties

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Swiss Roll varieties
  • 32.5 x 23 cm Swiss roll mold
Materials
  • 3 large eggs
  • 100 grams of sugar. In addition to sprinkle on a little
  • a pinch of salt
  • 75 g self-rising flour
  • Finely grated rind of 2 oranges and 3
  • tablespoons orange juice
  • 2 teaspoons orange flower water (depending on taste)
  • 200 ml of fat cream
  • 75 g unsalted pistachios that, minced
  • icing sugar to decorate


Directions

one. Preheat your oven to 200 ° C. Mold oven parchment to cool, place in a bowl over a pot of boiling water. Eggs, sugar and salt for 5 minutes until it reaches a creamy consistency congeal Beat with mixer.
2nd. Take the bowl out of the pan and stir for 1-2 minutes until ılınınca. Sift the flour, add in half the orange peel and 1 tablespoon orange juice. Add slowly. Pour into mold and bake for 12-15 minutes until firm.
Sprinkle a layer of granulated sugar to 3.Fır parchment. Invert the cake onto sugar. then leave to cool for 5 minutes at take the cake out of parchment. According to the desired, sprinkle with orange flower water.
4. The short side with the back of a knife, make a recess of 2 cm. Starting from this recess sugary cakes wrap around the parchment (see. Bakers from the tip). Leave to cool.
5. Clap their pistachio cream, and then add the remaining orange zest and juice. Turn cake cream evenly all over flock. Place the roll again and fold structure so that the bottom of a serving dish. Just before serving, sprinkle with powdered sugar on

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