Colorful Roll with Caramel Glaze

08/11/2017
Topato
fromTopatoDarth Vader555359581
"Two rolls just aren`t going to be enough to satisfy your craving for this tasty dessert. But you`re obligated to try anyway."
Preparation30 min.
Cooking15 min.
Тotal45 min.
Servings12
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Ingredients

  • layer
  • eggs - 4
  • sugar - 1 cup
  • flour - 3/4 cup
  • coffee - 1 tbsp, boiled
  • vanilla - 1
  • baking powder - 1 tsp
  • cocoa - 1 tbsp
  • cream mixture
  • milk - 1 2/3 cups (400 ml)
  • chocolate cream - 1 packet, without boiling
  • almonds - grated
  • sour cream - 2 - 3 tbsp
  • powdered sugar - 2 tbsp
  • sugar syrup - 2 2/3 tbsp (40 ml)
  • whiskey - 1 capful
  • caramel glaze - 1 packet, ready - made
  • sugar decoration - for sprinkling

Preparation

In a bowl, beat the eggs with the sugar and boiled coffee using a mixer. Add the flour, sifted with baking powder and vanilla, stir to a smooth cake mixture. Set aside 1 cup of the mixture and mix it with the cocoa.

Pour the white mixture onto baking paper in a wide tray. Form lines on top using the cocoa mixture. Slide a wooden skewer through the lines to make nice stripes. Bake to a dry toothpick in a preheated 356°F (180 °C) oven, take it out onto a slightly moistened towel and wrap it into a roll.

Make a sugar syrup from 2 2/3 tbsp (40 ml) water and 3 tbsp sugar, add the whiskey for its aroma. Remove the baking paper and unroll the cake layer. Smear it lightly with the syrup using a brush so it doesn't fall apart. Smear with a cream mixture made from the cold milk, beaten with a mixer with a packet of chocolate cream, powdered sugar and sour cream.

Sprinkle grated almonds on top and wrap into a roll again. Make the caramel glaze as directed on the packet and glaze using a spoon. Sprinkle with the sugar decoration, then leave in the fridge to harden for at least 2 hours.find similar recipes here

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