Delicious biscuit roll with butter cream and lingonberries: a step by step recipe with a photo. Recipe: Biscuit roll - with butter cream - soufflé

Delicious and simple biscuit roll with white butter cream. Cook it for your household, and they will not leave you alone and will ask you to cook it very often.

This roll recipe is attractive because it does not require any special and expensive products. Everything you need can be found in the refrigerator of every hostess. So, let's start cooking.

Biscuit Ingredients:

Cooking biscuit roll with cream step by step:

First, separate the whites from the yolks. Remember that eggs must be from the refrigerator.

Beat egg whites with a pinch of salt in a blender or mixer until stiff peaks. Be careful not to overkill the squirrels.

Mix the yolks with sugar and add flour. Stir.

Now gently fold in the whites, mixing from the bottom up. Try to stir in the egg whites in only one direction.

Preheat oven to 200 degrees.

Line a baking sheet with parchment paper and grease it with oil.

Pour the dough onto the baking sheet and spread it evenly over the entire surface so that the dough evenly covers the baking sheet. Don't let the thin layer of dough scare you, it will rise. Before baking, it is 0.5 cm in height, and when baking, it will rise to 1-1.5 cm. After the first baking, you will understand that what thinner dough the tastier the roll will be.

We bake the roll for 10-13 minutes, it all depends on your oven, and every housewife knows how and how much her oven bakes.

The dough should be slightly browned. Check readiness with a match or toothpick.

While the roll is hot, it needs to be twisted. To do this, take another sheet of baking paper and try to remove the dough from the pan so that it does not break. You will get that the dough is between 2 sheets of paper.

Start twisting it into a tube. When rolled, lay it seam side down to cool.

In the meantime, prepare the cream. To do this, prepare powdered sugar- so the cream will be more gentle.

Start mixing sour cream or heavy cream in a blender with powdered sugar. If it seems to you that a glass of sugar is a lot, then put less. Once blended, add liquid cream, and start whisking until the sour cream thickens. Here it is also important not to kill the cream. If you have heavy cream and the cream turned out to be very thick, then there is no need to add liquid cream.

Our roll has cooled down and the cream is ready, and we can grease it with cream. To do this, unroll the roll, and grease on all surfaces, and twist the roll back.

Leave some cream for decoration. Lay the roll on a dish and also spread cream on top.

Send the biscuit roll in the refrigerator for at least a few hours, and then you can enjoy the wonderful taste.

You can also use berries and jam for cream and garnish. Bon appetit.

Being a big fan home baking, I often cook for my family and friends the most different desserts. Our family is especially indifferent to sponge cakes. I love baking cakes, but it's a rather long and laborious process. Usually it takes at least two or three hours, and sometimes much more.

But recently I started baking biscuit rolls, in fact, these are the same cakes, but they are made much faster. The dough for the roll includes absolutely the same products as for the cake. You can also experiment endlessly with the filling. I have already tried to make a biscuit roll with different creams and fillers, I really liked the combination of delicate butter cream and sour lingonberries.

Dough Ingredients:

200 g flour

200 g granulated sugar

Vanillin to taste

Filling Ingredients:

200 g heavy cream

5 st. spoons of powdered sugar

100 g cranberries

Biscuit roll with butter cream and cranberries. Cooking method:

1. For cooking biscuit dough mix eggs with granulated sugar and beat with a mixer.

2. The mixing bowl must be clean and dry, so the whipped mass will turn out lush.

3. Add flour to the beaten egg mass in parts and mix with a silicone spatula. Add vanilla for flavor. The mixer cannot be used at this stage, otherwise biscuit dough will be sticky and non-uniform.

4. On a baking sheet covered with baking paper, evenly distribute the biscuit dough with a thickness of about 3 mm. We put the cake to bake in an oven preheated to 180 degrees for 15-20 minutes.

5. Finished cake Roll up with parchment paper and leave to cool.

6. In the meantime, prepare the cream. To do this, mix cream with a fat content of 33-35% with powdered sugar and beat well until thick.

7. Add lingonberries to the cream, the easiest way is to find frozen ones in any season. Mix the contents of the bowl and send the cream to the refrigerator to cool.

8. Unfold the cooled cake and generously grease with chilled butter cream with lingonberries.

To prepare a biscuit roll with butter cream and raspberries, we need:

For biscuit:

• 6 eggs
• 240 gr. Sahara
• 180 gr. sifted flour
• 4 tbsp cold water

For fillings:

• 200 ml. cream (not less than 30%)
• 2.5 Art. l. Sahara
• ½ sachet of vanilla sugar
• Raspberries (I have frozen)
• Apricot jam
• Chocolate for decoration

These are the products we need for cooking two rolls of 40 cm.

And these are the fillings.

First, let's prepare the dough for the biscuit.
Very carefully separate the whites from the yolks.

Add 4 tablespoons of cold water to the whites, half the sugar and beat until stable peaks.

Add the remaining sugar to the yolks and beat with a mixer until white.

Add half of the beaten egg whites to the beaten yolks.

Mix carefully.

Add the sifted flour to the resulting mass.

Mix very gently in one direction until a homogeneous consistency is obtained.

Now add the remaining proteins.

And again mix very gently until you get a homogeneous dough.

We line the baking sheet parchment paper, put half of the dough on a baking sheet and evenly level it over the entire area.

We bake a biscuit in a preheated oven at a temperature 200 degrees approximately 10 minutes, the cake should be browned.

Carefully turn the cake over with the paper up and remove the paper.

Prepare a towel in advance, on which we spread the biscuit with the help of a towel and roll it into a roll. How to do this can be seen in the photo, believe me, there is nothing difficult.
Let the biscuit cool down.
We prepare the second biscuit according to the same principle.

When the biscuit has cooled and takes the form of a roll, we release it from the towel.
This is such a beautiful roll.

All! Our rolls are ready, you can start preparing the filling.
If raspberries or other berries are frozen, take them out in advance so that they are completely defrosted.

Let's make buttercream. This is very easy to do, whip the cream with sugar at high speed and vanilla sugar to get a firm foam.
Just don't overdo it!

Carefully unfold the biscuit, grease it with the resulting butter cream, spread the raspberries and roll up the roll.
Lubricate the second biscuit with your favorite jam.
I took apricot, but it will turn out very tasty with strawberry or cherry.
If you plan to cook two buttercream rolls, then the amount of ingredients should be doubled.

Coat the roll with cream on all sides and decorate as you wish.
I decorated like this.

I decorated the roll with jam with melted chocolate.

Here are two very tasty and beautiful roll I managed.

Here is such a roll with cream in the context.

And the one with jam.

Delight your loved ones with a delicious, very tender biscuit roll.
And of course, I look forward to your feedback!

BON APPETIT!

My regular reader Leptusa not only cooks herself different dishes according to my recipes, but shares them with her friends. Recently, a friend came to her, or rather godfather Oksana, who brought with her delicious roll with condensed milk and peanuts. By changing my recipe a little, she came up with wonderful dessert, a photo of which she shared with me, and I, of course, with you. Well, it turned out very tasty!

For many people, the sweetest childhood memory is the cream for the biscuit roll and, in fact, the biscuit roll itself. Absolutely everyone loves it: children, adults, gourmets and those who eat everything without sorting out dishes. Exists great amount various biscuits: dry, with all kinds of fillings, simple, soaked in syrups, purchased, homemade. And the cream for such a delicacy is generally an unforgettable pleasure. There are also a huge number of his options. The most delicious is homemade roll with homemade cream. But first things first.

biscuit story

Biscuit has existed on Earth for five centuries. There is a widespread belief that this sweet was born in England, but in fact France became its homeland. From the old French language, the word "biscuit" is translated as "twice baked." At the very beginning of its existence, this food was the so-called "sea biscuit". The product was intended for long sea voyages, as it was satisfying and could be stored for a long time. That biscuit was baked without oil, was superbly dried, and therefore did not become covered with mold quite for a long time. Of course, then the cream for biscuit roll was fairy tale that no one dreamed of.

But very soon, biscuit crackers became popular on land, they were served in secular living rooms for tea as cookies. Dessert was especially fond of the British, and in the time of Queen Victoria, not a single tea party was complete without sweetness. Only now it was a freshly baked biscuit with various layers, fillings and creams. It was not intended for long-term savings, but was to be consumed immediately.

In the 17th century, the biscuit triumphantly returned to France, two centuries later it conquered Australia. Today there are many variations of different biscuit sweets. Cream for biscuit roll is also offered in huge variations. Cooking a delicacy is quite difficult, but many housewives have learned to cope with this task and bake incredibly delicious cakes and rolls.

Basic creams for rolls

Modern chefs brew a variety of various creams for biscuit rolls. But there are among them the most popular options. So, butter cream for biscuit roll belongs to such varieties. It is not only incredibly tasty, but also very convenient for decorating baked goods, as it retains and takes on various forms without any problems. One of its variants is prepared from butter, powdered sugar and yolks. You can also add a little cognac or rum to it.

Incredibly tasty and which is prepared on the basis of whipped egg whites. Proteins must be whipped with a mixer until airy foam forms. As a result, such a cream is not suitable for a layer of cakes, they can only decorate the surface of the rolls.

The lowest calorie and easiest to prepare is considered curd cream. To create it, you will need cottage cheese, cream, sugar and vanillin.

Very delicious cream for biscuit roll - sour cream, made from sour cream 15% fat, sugar, vanillin and thickener. Cream based on whipped cream also belongs to the most appetizing options. Its only drawback is that it must be stored in the refrigerator and only a few hours. Therefore, you need to prepare the cream from immediately before using the biscuit roll.

It is popular for biscuit roll, which also has a drawback - it is high in calories. But its unearthly taste justifies this minus. Any of the above types is considered a perishable product, and therefore it or a roll with it must be kept only in the refrigerator. The storage time is from three to 40 hours.

Biscuit Ingredients

To bake a tender biscuit roll, you need to prepare the following ingredients:

• 10 eggs.
• One sachet of vanilla sugar.
• One glass of regular sugar.
• Half a cup of wheat flour.
• Half a cup of potato starch.

Roll preparation

Separate the whites and yolks first. Then we send the proteins to the refrigerator for a while, and the yolks, along with vanilla and regular sugar whisk until white. Gradually add starch and flour to the mixture and knead.

Now, in a separate container, whip the whites into a strong foam, then carefully lay them on the mixture of yolks and stir until a homogeneous dough is obtained. Preheat the oven to 180 degrees, grease the baking sheet with oil, sprinkle flour on top, pour the dough and put it in the oven for 25-35 minutes.

When the biscuit is ready, it should be put on a clean towel and rolled up. When it cools down, you need to carefully unroll the roll, remove the towel, spread the dough with cream and roll it up again.

Appetizing and healthy curd cream

Cooking a biscuit roll is not at all difficult. We bake the roll according to the above recipe. Here comes the cream in the following way. In two tablespoons boiled water soak 10 grams of gelatin. We put 250 grams in a sieve cottage cheese and grind it until all the grains disappear. Now we shift the cheese into a saucepan and add 75 grams of sugar. We knead everything together. Dissolve gelatin in a water bath, then beat 200 milliliters of 33% fat cream with 75 grams of sugar. It should be an air mass. IN cottage cheese mixture add gelatin and beat the composition. Then gently, in small portions, add to the mixture of cottage cheese and beat everything again. Our roll cream is ready.

Custard cream

To bake a biscuit roll with, you need to prepare the dough according to the recipe given in the article. Then prepare the cream itself, for which you need a glass of milk, 0.5 cups of sugar, two yolks, a tablespoon of flour, a pinch of vanilla.

Rub the yolks with flour, vanilla and sugar. Now boil the milk, cool it a little and pour it into the yolks, constantly stirring the mass. We put such a cream on the stove and cook until thickened, stirring all the time.

Butter cream preparation

Biscuit roll with oil cream prepared from one package of butter, four eggs, one glass of sugar and one hundred grams of powdered sugar. The roll is already baked famous recipe. Then we proceed to the creation of the cream: we beat the eggs into the pan, knead them with sugar and put the container on the fire. Constantly stir the composition until a thick mass is formed. Then cool the contents of the pan. In the meantime, beat the butter with the powdered sugar and pour in egg mixture. You can add a little vanilla if you like. Cold ready cream put it on and roll it up.

Biscuit Secrets

Our article provides a recipe for biscuit roll with and butter. You also need to familiarize yourself with some of the secrets of making the biscuit itself, so that the roll turns out to be even tastier. So, in the dishes in which the dough will be prepared, there should not be any wet, greasy and other traces. Only in this case it will be possible to get a magnificent dessert.

It is recommended to beat the eggs at the highest power of the mixer. The resulting elastic foam should increase its volume by four to five times. If you are working with a hand whisk, then it is better to beat the ingredients in one direction, then the dough will not settle. The shade and consistency of the egg mass should be similar to whipped cream.

Whatever you say, but the biscuit will always remain the king of sweets and the king of desserts! On the basis of biscuit dough, you can cook a lot of goodies and all of them will have the most delicate base, delicious stuffing and incredibly appetizing appearance.
Biscuit roll with jam and whipped cream is just what you need for a holiday or celebration. Agree, everyone is tired of cakes and pies, so I want something new, both in taste and in shape. Dessert is good because it can be cut into small slices, which are beautifully arranged on a serving dish. This will please those guests who always ask for a smaller piece of cake.
At first glance, it may seem that preparing such a roll is quite difficult. But this is not so, a beautiful and tasty biscuit roll can be easily obtained at home if you clearly follow the step-by-step recipe with a photo. Gentle wet biscuit, sweet jam berries and fluffy whipped cream create cooking masterpiece, which will appeal to both small children and adult connoisseurs of desserts.

Cooking time - 1 hour. The number of servings is 8.

Ingredients:

for the biscuit dough:

• 5 eggs;
• 1 st. Sahara;
• 1 st. flour;
• 1 tsp soda;
• 1 tbsp vinegar to extinguish soda.

For filling:

• 500 ml cream with a fat content of at least 33%;
• 200 g jam or jam;
• 50 g of powdered sugar.