Baking

Roulette Magic patterns

The combination of black and white is a classic. This is the combination that will impress you with the roll “Magic Patterns”, but not only its appearance is attractive, but also its unforgettable aroma and unsurpassed taste.

Roulette – “Magic Patterns” – ingredients

  • For the biscuit:
  • Eggs – 4 pcs.
  • Sugar – 4 tbsp.
  • Vanilla sugar – 1 bag.
  • Flour – 4 tbsp.
  • Oil (odorless) – 4 tbsp.
  • Baking powder – ½ tsp.
  • A pinch of salt.
  • Cocoa powder – 1 st.l.
  • Instant coffee – 1 tsp.
  • Water (boiling water) – 1 tbsp.
  • For the cream:
  • Fat sour cream (40%) – 200 g.
  • Powdered sugar – 1 tbsp.
  • Cherry – 100 g.
  • Cognac – 50 ml.

An interesting video on the topic – How to make chocolate sprinkles:

The recipe for making a roll “Magic Patterns”

Before cooking roll “Magic Patterns” it is necessary to soak the cherry in brandy and leave it for 12-15 hours for pickling.

Now let’s start the dough. Beat the whites, gradually adding 2 tablespoons of sugar and a pinch of salt. Beat the yolks with the remaining sugar and vanilla. While whisking, gradually pour in the oil. Carefully combine the yolk mixture with the whites. Sift the flour mixed with baking powder and gently mix with the egg white mass. In a separate cup, mix cocoa and coffee with water until smooth.

Line a baking sheet with parchment and lightly grease it with oil. Carefully spread 2/3 of the dough and flatten. Add the mixture of cocoa and coffee to the remaining dough, mix gently. Spread the mixture with a spoon on the light layer of the dough in the form of “spots”. Now let’s imagine ourselves as artists and draw chaotic patterns with the help of a toothpick. Bake the base for roll “Magic Patterns” in an oven heated to 180 degrees for 15-20 minutes until ready.

Cover the finished layer with a kitchen towel, quickly turn it over and remove the parchment. You will be amazed at what magical patterns came out on the basis of the roll. Now carefully roll the still hot layer into a roll together with a towel and leave it to cool.

Let’s prepare a cream for roll “Magic Patterns”. For the cream, beat sour cream with powdered sugar until thick.

Basis roll “Magic Patterns”, which has already cooled, carefully unfold and spread with cream. Spread the cherry evenly on the cream and roll it into a roll.

It’s ready roll “Magic Patterns”. Tender, light sponge cake, plus cherries with sour cream. Fabulously delicious!

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