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Take note of the perfect sponge roll recipe.
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Cook only deliciously and beautifully, and according to PROVEN recipes with Natalia Goreglyad.
Recipe Roll Cake "Christmas Stump"
- Sponge cake for roll
45 grams of milk
35 g vegetable oil
1 tsp vanilla extract
4 yolks
4 egg whites
95 gr sugar (25 + 70)
75 g flour
1/3 tsp baking powder
- Chocolate ganache:
130 gr chocolate 54-56%
130 gr of cream from 30%
- Butter custard:
180 gr of milk
3 yolks
40 g sugar
20 g cornstarch
1 tsp vanilla extract
150 gr butter
- Impregnation:
70 g sugar
100 gr hot water
1 tsp vanilla extract
Preparation:
0:00 Let's start making a cake for the new year.
0:15 Let's make a chocolate ganache. Put chocolate (130 g) in a bowl and cover with hot (until boiling) cream (130 g). Wait 2-3 minutes, stir until smooth and cover with cling film and refrigerate for 1 hour.
0:26 Let's start preparing the cream. Put the milk to heat (180 gr). While the milk is heating, mix the yolks (3 pcs), sugar (40 g), corn starch (20 g) and vanilla extract (1 tsp).
0:48 While stirring the milk, slowly add the mixture.
0:56 Simmer for 2-3 minutes over low heat, stirring well.
1:10 If necessary, strain through a sieve, cover with foil and refrigerate.
1:24 Let's start making the biscuit. Pour milk (45 g), vegetable oil (35 g), vanilla extract (1 tsp) into a bowl and heat in the microwave to 45-50 C.
1:34 In a separate bowl, combine the yolks (4 pcs) and sugar (25 g), then add the milk mixture and stir.
1:48 Sift flour (75 g), baking powder (1/3 tsp) and stir until smooth.
2:12 In a separate bowl, beat the egg whites (4 pcs) adding sugar (70 g) in two steps. Beat until fluffy, until a bird's beak is formed.
2:42 Then, gently mix the prepared mixture with the whipped egg whites, adding the egg whites in three steps.
3:17 Pour the dough onto a baking sheet or into a mold (30x40 cm) lined with parchment, level and shake the baking sheet slightly.
3:34 Bake at 170 C for about 13-14 minutes, no convection.
3:40 While the sponge cake is baking, prepare the soak for the sponge cake. Mix sugar (70 g), vanilla extract (1 tsp) and hot water (100 g).
3:50 Take out the biscuit and let it cool down a bit. Then turn the biscuit over and remove the parchment. Trim dry edges.
4:20 Cut the sponge cake lengthwise into 5 equal pieces, 6 cm wide.
4:26 Let's continue making the cream. Whisk the custard (room temperature) add butter (room temperature) (150g) in 3 steps.
5:15 am The cream is ready.
5:20 Saturate the biscuit. Then add the chocolate ganache (about 2/3 part) and spread evenly.
5:35 Transfer the cream to a flat-nosed piping bag, place on top of the ganache and smooth out gently. Or distribute the cream in a different way.
5:55 Collect / roll the cake and refrigerate for 30-40 minutes.
6:50 Whisk the remaining chocolate ganache (do not over-beat!), Transfer to a piping bag and apply to the sides of the cake.
7:08 Create a tree bark pattern on the sides of the cake. And carefully remove the remaining cream from the top of the cake.
7:25 Put the cake in the refrigerator for 50-60 minutes. Decorate.
7:35 If the cake has been in the refrigerator for more than 2 hours, then remove it 30-40 minutes before serving the guests.
7:45 Bon appetit and SUBSCRIBE the channel.
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