This airy and delicate roll is so beautiful that it is difficult to decide to cut it. But if they cut it, then not a bit will be left. Cream cheese toppings with strawberries, airy biscuit and a whipped cream hat are a wonderful light dessert for a summer day.
This recipe uses a very successful biscuit recipe, it folds well and does not crack. I admit, when I met this version of the test, I was very embarrassed by the large number of eggs and the low flour content, however, this biscuit really "behaves" very well and tastes pretty good. If you have always been afraid to make biscuit rolls, try this recipe.
If you do not want to make two types of cream, the text of the recipe contains recommendations on how to change the amount of ingredients to make dessert only with cream cheese or only with whipped cream.
First we set the oven to warm up to 175 gr. C and prepare a biscuit mold: a deep baking sheet of about 37 by 25 cm, a little grease with butter and covered with parchment paper, on top of the paper also grease with butter.
Now let's deal with flour. If you have a special flour for cakes (finely ground and containing less protein, the use of such flour makes the structure of the biscuit more airy and light), then you can use 70 gr. such flour, eliminating starch.
If you do not have a special flour, then it can be easily replaced: we take ordinary flour and 1 tbsp. l starch, mix and sift 4 times. Replacing part of the flour with starch allows us to reduce the protein content in the flour and achieve the desired biscuit structure. Next, add baking powder to the flour and sift again.
Then you need to separate the egg yolks from the proteins and beat the yolks with plain and vanilla sugar for about a minute.
Add flour with baking powder to the yolks and mix until smooth.
With a mixer you need to beat the squirrels to hard peaks.
Mix the proteins very carefully with the yolk mixture.
The resulting dough must be laid out in a mold and leveled with a spatula. Bake in a preheated oven for 20 minutes. The biscuit should become golden and springy when pressed.
While the biscuit is baking, we will prepare a clean kitchen towel, with which we will roll the roll. The towel should be spread on the table and sprinkled evenly with powdered sugar. Powdered sugar is needed so that the biscuit does not stick to the towel when you fold it. Use more powdered sugar if necessary.
Turn the baked hot biscuit onto a towel sprinkled with powdered sugar.
Gently and quickly remove the parchment.
Using a towel, we turn off the hot roll. Then he needs to let cool and "get used" to the folded form.
While the roll is cooling, prepare the filling. Strawberries need to be washed, tails removed and cut into thin slices.
Beat cream cheese with a mixer until splendid, then gradually add 50 gr. icing sugar and beat until smooth. If the strawberries you use for the roll are not too sweet, you can increase the amount of powdered sugar in the cream.
Add strawberries to the resulting cream.
The cooled roll must be carefully deployed and spread with strawberry cream.
Then roll it up again and transfer it to the serving dish with the seam down.
Whip the cream until splendid, gradually add 50 gr. icing sugar while continuing to whisk. Try the resulting cream, you can add icing sugar to taste. Lubricate the roll with cream.
If desired, such a roll can be made with one type of cream: only with cream cheese or only with whipped cream. This will reduce the cooking time, although, of course, slightly change the final taste of the dessert.
If you decide to use only whipped cream, take 500 ml and whip with 100 g. powdered sugar. If you choose cream cheese cream, you will need 450 gr. cheese, which also needs to be whipped with 100 gr. powdered sugar.
Top decorate the roll with halves and whole strawberries, almond petals, coconut and chocolate chips, if desired.