A simple and delicious roll recipe is sweet. Biscuit roll - homemade dessert in half an hour

Biscuit roll! Oh how delicious and beautiful! I love rolls, especially dark ones, chocolate ones with white cream. Such rolls in assortment are presented on the shelves of supermarkets, grocery stores, stalls and markets. But it’s easy to buy, and baking a biscuit roll at home is much more interesting!

An important plus of homemade biscuit roll is that it cooks quickly. A biscuit for a roll is baked for only 15-20 minutes, and it takes a couple of seconds to coat it with jam or cream - and now you have a cool homemade cake for tea. Another plus: the roll always looks impressive. Even the simplest. Just because he rolls!

At first, the biscuit for the roll sometimes cracked or did not want to curl up - but we became friends with him! It turned out that this case has its own nuances and little secrets that I will share with you.

So, we reveal the secrets of the roll! And bake so many interesting surprises and joy at home!

Attention! Some time after writing this recipe, I found an even better recipe for biscuit roll - with the addition of honey and soda. It folds much easier, I advise you to try it!

We can come up with so many chic, delicious options - for every taste! Rolls come with cream and jam; light and chocolate; spotted, striped and in flowers!.. The scope for culinary design is huge! So the site announces the Week of Rolls. And we will start with the basic recipe for biscuit roll dough.

Ingredients:

• 3 eggs;
• 150 g of sugar;
• 100 g flour.

I also began to add a spoonful of starch to the flour - it gives the biscuits a special splendor and softness.
When you measure with a glass - a glass of 200 g, 130 g of flour or 200 g of sugar are placed in it, if flush with the edges, but we do not need a full glass of flour, but a little more than 3/4. Sugar needs 3/4 cup.

How to make biscuit dough for roll:

To eggs at room temperature (contrary to popular belief, they beat better than chilled), pour sugar and start beating with a mixer.

First, at the first speed, the smallest. After about half a minute, we switch to the second speed, and so on, gradually adding speed. My mixer has 5 speeds, so I reached the 5th in 2 minutes and whipped at the highest for another 2 minutes. But, of course, you should not strictly adhere to this mode - the main thing is to beat from low to high speed until you get a lush light mass, on which, when whipping, traces of the mixer beaters remain.

Be sure to sift the flour through a colander or sieve! For a biscuit, it must be airy.

Mix the whipped mass with flour very carefully, with a spoon from the bottom up, so as not to settle.

Biscuit dough for the roll is ready.

Preheat the oven to 200C, grease a sheet of confectionery parchment with oil, cover a baking sheet with it and pour out the dough. Spread the biscuit dough evenly with a spoon.

Bake at 180 - 200C for 15-20 minutes - until golden and a dry wooden stick. See that the bottom does not dry out until the top is baked.

Biscuit for the roll is ready. We take out the baking sheet - carefully, it is hot - and, turning the cake over on another sheet of oiled parchment, carefully remove the paper from its bottom.

I just couldn’t understand: why does the roll work out perfectly at one time, and crack and break at the other? It turned out that you just need to know little tricks! I always thought that the roll should be rolled up with paper and wait until it cools. And it turns out you can do better.

To prevent the cake from cracking when folding:

1. Bake at 180-200C so that the bottom does not burn until the top is baked.

2. I turn the hot cake onto the second sheet of confectionery parchment, also greased with vegetable oil, and carefully remove the first sheet from the bottom of the cake.

3. No need, it turns out, to fold the roll with paper and wait ... You just need to soak it! This is the main nuance and condition for success. Syrup, tea, coffee - depending on what kind of roll you have. The soaked cake becomes soft and can be easily rolled up! Just don't soak too much, because the fresh biscuit can get soggy.

4. And, finally, it is more logical and convenient to roll the roll, so that the top side is inside and the bottom is outside. That is, we spread cream or jam on the upper side.

To make the roll look neater, roll it, cut off the edges with a sharp knife ... and eat or treat impatient household members!

The recipe for biscuit dough for a roll is universal - you can make any roll you want out of it. And what are? .. To be continued! 🙂

Rolls- This is a wonderful kind of pastry, which can be both sweet and savory. It is a layer of dough with filling, folded in a special way. The peculiarity of such baking is the simplicity and speed of cooking at home.

If you are pressed for time, then the roll is exactly the kind of baking that you should take on. At the same time, it can make dessert, that is, in fact, prepare a dessert for tea, or you can snack(such a roll is usually prepared with meat or vegetable filling). Unsweetened rolls are often quite satisfying. A couple of pieces of such pastries - and the feeling of hunger will no longer torment. That is why unsweetened rolls can be taken with you to study or to work as a brake.

Numerous recipes for making rolls at home offer cook such pastries from biscuit, yeast, shortbread, puff pastry. The last three types of dough are stuffed raw, then folded and baked. But to prepare a biscuit roll, the dough must first be baked, since the dough itself turns out to be liquid, but the cake from it is soft and plastic. The biscuit layer is smeared with filling, rolled up, but no longer subjected to heat treatment. It is usually cooled, giving a little time for impregnation.

Read more about the preparation of sweet and savory rolls with different fillings, read on.

sweet pastries

Sweet rolls are made from various types of dough, but most often they use a biscuit base, because it is one of the easiest to prepare. In addition, a biscuit is prepared quite quickly, which means that its use allows you to create a dessert, as they say, "in haste".

We will not focus on the preparation of biscuit dough (this topic is covered in detail in the corresponding article on the site). However, we will tell you how to make a roll from the finished cake.

It is necessary to work with a biscuit cake in a warm state, and preferably in a hot state. The cooled base has less elasticity, it breaks more easily and there is a possibility that it will not work at all to roll a roll out of it.

The filling for such a dessert should be prepared in advance. You can cook it while baking the biscuit cake. In this case, you are guaranteed to have time to do all the necessary preparatory procedures before the biscuit cools down.

You can decorate the finished roll at your discretion. Melted chocolate, condensed milk, sweet sauces, as well as berries and fruit pieces are suitable for this.

A tastier biscuit roll will turn out if you give it a little time to soak. In this case, all the components of the dessert will have time to "make friends" and its taste will be perfect.

Sweet roll with various fillings can also be prepared from yeast, shortcrust and puff pastry. In this case, pre-baking of the cakes is not required, since they become hard after heat treatment. It is simply not possible to collapse such a basis. Thus, the raw dough is smeared with a sweet component, rolled up and sent to bake in the oven. Many recipes also recommend brushing the top of the roll with beaten egg yolk. Such a manipulation will allow you to get a delicious golden crust on the top of the dessert.

Read more about the preparation of sweet rolls in the corresponding step-by-step photo recipes of the site.

Unsweetened rolls

Unsweetened rolls are made from the same types of dough as sweet rolls. The difference is only in the filling for such baking. It can be represented by meat, fish, mushrooms, vegetables, cottage cheese, eggs. Such products can be prepared in advance, or they can be laid on a layer of dough and raw, because it will still need to be baked.

Of course, such a type of baking as unsweetened rolls has its own cooking characteristics, but it is not possible to generalize recommendations on this matter. You can learn more about the preparation of one or another roll with unsweetened filling in the corresponding recipe.

In custody…

Making rolls at home is not difficult! This activity is feasible even for beginner cooks. Although the preparation of the dough can be a little tricky, you can cheat a little and buy ready-made dough in the store. This will significantly reduce the time for preparing a particular roll.

Choose one of your favorite homemade roll recipes, stock up on the necessary products and go to the kitchen to create a real culinary masterpiece! Detailed text instructions and step-by-step photos will tell and illustrate the entire cooking process. With these tips, making a roll will seem like a trifle to you!

Biscuit roll, simple and quick to prepare, helps out well when you really want sweets, and you are too lazy to go to the store. There are many recipes for this dessert. In this article, we will present two of the most popular and ways.

Making Biscuit Roll Easy and Quick

Surely every housewife knows how the Charlotte pie is prepared. The principle of kneading the base for homemade roll is the same. For it we need the following ingredients:

• large eggs - 4 pcs.;
• apple or pear jam - a full glass (for filling);
• white sugar - 250 g;
• light flour sifted - 250 g;
• powdered sugar - to decorate the dessert;
• semolina - 2 large spoons.

Cooking biscuit dough

Cooking biscuit roll (simple and quick) should start with kneading the base. Eggs must be separated into whites and yolks. To the last ingredient you need to add white sugar and grind until white. Proteins must be cooled and whipped into a stable foam. Having combined both masses, they should be mixed, add the sifted flour to them. It is recommended to beat the resulting dough until it becomes homogeneous and airy.

Laying out the base

Before preparing a biscuit roll, the base should be correctly laid out on a sheet. It needs to be lubricated with unscented oil, and also sprinkled with semolina. At the end, all the dough must be poured onto a baking sheet so that it is evenly distributed over the entire surface of the sheet.

Heat treatment

How long should I bake a simple and quick biscuit roll? It is recommended to place the filled sheet only in an oven preheated to 205 degrees. The base preparation time is 15-17 minutes. In this case, the dough should rise well, become ruddy, soft and lush.

We form the product

Homemade biscuit roll will turn out beautiful and tasty only if all actions aimed at its formation are carried out very quickly. After all, after baking the base, it cools very quickly and breaks.

Thus, removing the biscuit from the oven, it should be immediately greased with thick apple or pear jam, and then immediately rolled into a tight roll.

Serve for tea

Now you know how to prepare a biscuit roll with jam. After it is formed, it must be laid out on a flat and oblong plate. After cooling the product a little, it should be sprinkled with powder and served. Before this, it is recommended to cut the dessert into pieces 1.7 centimeters thick. It is desirable to present the biscuit to the table along with a cup of warm black tea.

Cooking homemade roll with condensed milk

Subject to all the rules of the recipe, you should get a very tasty, tender and soft roll. If you decide to make such a dessert not for a simple family tea party, but for a festive table, then we recommend using a different cooking method. With it, a homemade delicacy will turn out even more high-calorie, tender and tasty.

So, let's look at how a festive biscuit roll is made step by step. For it we need:

• large eggs - 4 pcs.;
• boiled condensed milk - a full jar (1/2 in the dough and ½ in the filling);
• white sugar - 180 g;
• light sifted flour - 290 g;
• soda quenched with table vinegar - a dessert spoon;
• oil without aroma - 10 ml (for lubricating the bowl);
• butter fat - 100 g;
• fresh sour cream - 150 g;
• powder - to decorate the dessert;
• semolina - 2 large spoons.

Knead the dough

To knead the biscuit dough, it is necessary to separate the eggs into whites and yolks. White sugar, fresh sour cream and ½ can of condensed milk should be added to the yolks. You need to mix the ingredients until you have a homogeneous sweet mass.

As for the yolks, they must be beaten with a mixer until persistent peaks. Subsequently, both masses should be combined, add slaked soda and light flour to them. At the exit, you should get a homogeneous and fragrant biscuit dough.

Laying out the dough on a sheet and baking it

How to cook biscuit roll? After kneading the base, the baking sheet should be greased with oil and sprinkled with semolina. It is necessary to pour all the prepared dough onto the sheet and carefully distribute it so that its thickness is the same everywhere. In this form, the semi-finished product should be sent to the oven. It is desirable to bake biscuit dough at a temperature of 205 degrees for ¼ hour.

Making buttercream

To prepare a festive roll, you should use not the usual fruit jam as a filling, but a real cream for a homemade dessert. To make it, you need to beat soft cooking oil with a mixer, and then add the rest of the condensed milk to it. As a result of this, you should get a very lush, high-calorie and tasty cream.

The process of forming a biscuit roll

After the dough is baked, it must be removed and lightly pry with a spatula so that it moves away from the sheet well. Having lubricated the surface of the product with a previously prepared cream, it should be immediately wrapped in a tight roll. To prevent it from opening, it must be placed on a flat surface with the cut side down.

When the roll has cooled down a little, it is recommended to sprinkle it with powder, cover with a film and put it in the refrigerator. In this form, the dessert should be kept for a whole hour. During this time, the biscuit will absorb some of the butter cream, become even more tender and soft.

How to serve?

After keeping the biscuit roll in the refrigerator, it must be removed and placed on the cake stand. After cutting the dessert into pieces 1.7-2 centimeters thick, it should be served to guests along with a cup of black tea. To taste, such a delicacy is in no way inferior to homemade cake. This makes it much faster and easier.

How can you decorate a roll?

Biscuit roll in 5 minutes can be decorated in different ways. Above, we presented the easiest and fastest way (sprinkling with powdered sugar). But if you want to surprise your guests and get a more beautiful dessert, then you need to use other methods for this. For example, some housewives pour over the finished roll or draw an unusual mesh on it. To do this, a dark or white tile of store-bought delicacies is melted over low heat with the addition of a couple of large spoons of milk and 5 g of butter.

In addition, such a dessert can be covered with sour cream or protein cream. It is also good to decorate a biscuit roll with pieces of fruit (bananas, apples, tangerines, oranges, kiwis, grapes) or fresh berries (strawberries, wild strawberries, lingonberries, blueberries, raspberries, blackberries, etc.).

Sweet rolls look very seductive on the shelves of pastry shops. Of course, store-bought rolls are very tasty, but homemade ones will be a hundred times better.

But when there is jam at home, there is nothing easier than making a jam roll. To make the biscuit more juicy and tender, it is recommended to soak it with sweet syrup, and add a little cinnamon, vanilla or citrus zest for flavor. You can sprinkle the roll on top with powdered sugar, coconut flakes, sprinkle with icing or fudge, or decorate with berries, fruits, chocolate chips.

Roll with apricot jam

Thanks to a step-by-step recipe, even an inexperienced hostess can easily prepare such a biscuit roll.

Ingredients:
3 raw eggs
1 st. wheat flour
1 st. white sugar,
1 st. liquid jam.

Cooking:
First, prepare the biscuit dough. We take the eggs and separate the yolks from the proteins, after which we send the proteins to the refrigerator for a while. Using a mixer, beat the yolks and 0.5 cups of white sugar until a fluffy white mass forms.
Then we take out the already cooled proteins from the refrigerator and beat with a mixer, adding all the remaining sugar. As soon as the foam becomes very thick, finish whipping.

Carefully mix the beaten proteins with yolks and introduce the pre-sifted flour in small portions - diligently mix the biscuit dough with a spoon. The dough is completely ready, and now you need to bake a biscuit layer for the roll.

It is advisable to spread the dough on a special silicone baking mat or on parchment sheet, well greased with sunflower oil. We spread the dough with a spoon and evenly distribute it in an even layer (no thicker than one centimeter).
We preheat the oven to 180 degrees and place a baking sheet with dough in it. We bake the biscuit cake for about 15, maybe 20 minutes, we must constantly monitor that it does not burn, but slightly browned.

As soon as the cake is completely ready, we take it out of the oven, and now we must act very quickly, until it has cooled and hardened - we fold the cake together with a silicone mat and leave it for about a minute. Then we unfold the cake and grease it with apricot jam, after which we quickly fold it again, but now without the help of a rug.

You can serve the roll in this form or decorate it. Most often, the edges of the biscuit cake are fried much stronger, so carefully cut off the edges with a knife. Top the roll with icing sugar, which can be easily prepared - over low heat, heat 1.5 tablespoons of water and ¼ cup of white sugar. We must wait until the sugar is completely dissolved and the mixture begins to boil, while constantly stirring the icing so that the sugar does not burn. It is necessary to slightly cool the icing, and then pour it over the biscuit, as soon as the icing has completely cooled, it will turn white and turn into a delicious crisp.
We cut the biscuit into pieces, transfer it to a beautiful dish, and you can serve it to the table.

Roll with jam and condensed milk

Such a roll is prepared very quickly, which is why it is very popular among experienced housewives, because it can be easily baked before the guests arrive, and you do not have to spend half a day in the kitchen.

Ingredients:
1 st. wheat flour
2 raw eggs
1 st. l. vinegar,
1 can of condensed milk,
0.5 tsp baking soda,
any jam, powdered sugar - to taste.

Cooking:
In a deep bowl, beat the condensed milk with eggs, after which we introduce soda, previously quenched in vinegar. Now add the sifted flour to the mixture, mix everything well.

Line a baking sheet with parchment paper and place on top of the dough. By this time, the oven should warm up to 180 degrees, put a baking sheet with dough in it and bake the cake until fully cooked.

As soon as the cake is browned, we take it out of the oven and cut it around the perimeter with a knife, after which we carefully remove the layer of parchment. Lubricate the cake with jam and roll it into a roll.

Now spread the roll on the prepared dish and sprinkle with a small amount of powdered sugar on top. As soon as the roll has cooled slightly, cut it into small portioned pieces and can be served with tea.

Yeast roll with jam

This recipe will be a little more complicated than the previous ones and will suit more experienced housewives, who know how to work with yeast dough.

Ingredients:
500 g milk
100 g white sugar
800 g wheat flour,
300 g margarine,
1 sachet of yeast (dry)
1 tsp fine salt.

Cooking:
First, take the milk and warm it slightly so that it is at room temperature. As soon as the milk warms up, add sugar to it, introduce yeast and let it rise.
We take out the margarine from the refrigerator in advance so that it softens slightly. Mix soft margarine with flour and add a little salt - mix everything well.
Now we combine the flour and yeast mixtures - we knead a homogeneous dough. Then we leave the dough for a while so that it can rise properly, after which we roll it out in a thin layer, grease it with a small amount of margarine and fold it into an envelope. Roll out the dough again and repeat this procedure exactly three times.
At the end, roll out the dough, grease with any jam, then roll up, cover with a clean towel and leave for a while. As soon as the product rises, grease it with an egg and place it for 15, maybe 20 minutes in an oven preheated to 220 ° C.

Sweet roll with jam

Such a dessert is prepared quite quickly and will be a wonderful decoration for any celebration.

Ingredients:
1/2 st. any jam,
1 raw egg
½ st. sour cream
200 g butter
2/3 st. white sugar,
2.5 st. wheat flour.

Cooking:
First, sift the flour on the table, then add the softened butter and sugar - rub it with your hands. Next, we introduce sour cream and a raw egg, knead a homogeneous dough well.

We roll out the finished dough into a thin layer, after which we grease it with any jam on top and carefully roll it into a roll. Top the roll with a beaten egg and place in a preheated oven, bake until the product becomes dark brown, but at the same time it is important to constantly monitor that the roll does not burn out.

Roll with raspberry jam

This roll is prepared very easily and will appeal not only to children, but also to adults with a sweet tooth.

Ingredients:
1 st. white sugar,
4 raw eggs
2 tbsp. l. potato starch,
1 st. sifted flour,
¼ tsp baking soda,
any jam - to taste,
lemon juice or vinegar (to quench the soda).

Cooking:
Beat pre-chilled eggs with one glass of sugar, then add starch to the mixture and beat everything well again.

Sift the flour through a sieve, and then add it to the dough. We extinguish soda with lemon juice or vinegar and introduce it into the dough - a dough of a homogeneous consistency should be obtained.

Lubricate the baking sheet with margarine or butter, and then pour the finished product onto it. dough and smooth with a spoon. It is important to ensure that the dough layer is not thicker than two centimeters, otherwise it will be very difficult to roll the roll.
Bake the roll in a preheated oven for 20 minutes. Lubricate the finished cake with jam and carefully roll it into a roll, leave it for a while to cool, then trim the edges, cut into portioned pieces, and you can serve.

Roll with cherry jam

The roll prepared according to this recipe turns out to be unusually tender and tasty, besides, it can be baked not only in the oven, but also in a slow cooker.

Ingredients:
100 g butter,
200 g milk
100 g white sugar
2 raw eggs
1 st. wheat flour
1 pinch of salt
1 st. l. yeast (dry)
vanillin, jam - a little, to taste.

Cooking:
First, from the listed components, we knead a homogeneous dough, after which we put it in a warm place for an hour and a half and wait until it rises.

Put the finished dough on the table, sprinkled in advance with a small amount of flour, and roll it into a not very thick layer (about 1 cm). Next, grease the dough with cherry jam (you need to use pitted jam) and carefully roll it into a roll.

Lubricate the bowl of the multicooker with a small amount of oil and put the roll into it. Now close the multicooker bowl and turn on the “Heating” mode for 15 minutes. Then the “Baking” mode is turned on, and we bake the roll for 60 minutes, after which we turn the roll over and leave for another 20 minutes so that it is evenly browned on all sides.

You can serve this roll with whipped cream or ice cream, it turns out very tasty.

Ingredients:
6 art. l. any jam,
¾ st. wheat flour
1 tsp vanilla extract,
0.5 st. white sugar,
3 raw eggs.

Cooking:
First, turn on the oven, as it should warm up to 200 ° C. Cover the baking dish with parchment paper
In a bowl placed in a water bath, beat the eggs, add salt, add sugar and leave for five minutes. Then remove the bowl from the bath and beat the mixture with a mixer for two minutes.

Add vanillin to the mixture, as well as sifted flour and mix everything well - you should get a homogeneous dough, which is poured into a mold covered with parchment and leveled with a spoon.

Bake the cake for 15 minutes, until the cake is browned and begins to lag behind the walls of the form.

Sprinkle a new sheet of parchment with a little sugar and transfer the cake to it, leave for about five minutes to cool slightly.

Lubricate the cake with any jam (it is desirable that the jam is not too thick), and then carefully roll the cake into a roll. To facilitate this process, you can use parchment, which is gradually separated from the cake.
Immediately before serving, the roll is sprinkled with powdered sugar and cut into portioned pieces.

Curd roll with jam

Such a roll turns out to be very tender, soft and literally melts in your mouth, besides, it is very easy to prepare.

Ingredients:
For test:
100 g cottage cheese,
1 raw egg
100 g butter,
1 tsp baking soda,
1 st. wheat flour
1 st. l. white sugar.
For filling:
1 st. l. white sugar,
150 g cottage cheese,
jam - a little, to taste.
For powder:
sugar and sesame.

Cooking:
First you need to grind the cottage cheese and knead a homogeneous dough from all the components. Roll out the finished dough into a thin layer and sprinkle with soda. We turn the dough into a roll and roll it out again in the shape of a rectangle, after which we grease it with jam.

To prepare the filling, mix cottage cheese with sugar (simple sugar can be replaced with liquid honey). We spread the filling on top of the jam, while retreating slightly from the edges of the dough.

We roll the dough into a roll and put it in a baking dish. Sprinkle the top of the roll with a small amount of sesame seeds and sugar, but you can omit this if you wish.

We bake the roll in a preheated oven for about 20 minutes, after which we let it cool, take it out of the mold, put it on a dish, cut it into small pieces, and you can serve it to the table.

A very tasty combination of such a curd roll with condensed milk is obtained, it can be served with ice cream. In this case, it is advisable to use ice cream, ice cream with flavors can kill the taste of the roll itself.

Useful tips from professional chefs:

If a recipe with yeast dough is used, it must be remembered that hot milk cannot be taken, since in this case the yeast will not start the fermentation process. That is why it is necessary to use milk at room temperature;

When baking the biscuit roll, it is very important not to overexpose it in the oven, otherwise the cake will turn out to be very dry and it will be difficult to roll it up. Squirrels should be put in the refrigerator for half an hour, because when they are cooled they whip much better and faster. It will be necessary to roll up the biscuit roll while it is hot.

If you've never tried biscuit rolls, it's time to start making them! And do not worry that the biscuit will not bake, you will not be able to roll it, or the roll will not be tasty - nothing like that.

We have found for you a biscuit roll very tasty and simple, the recipe of which is so quickly prepared that it is better to start a double portion right away and take out two baking sheets.

In addition to the fact that the biscuit dough roll recipe is simple, the dessert turns out to be unusually tasty, but for the filling you can take everything that is in the house: cottage cheese, jam, jam - the biscuit roll will still be eaten instantly and require supplements. The question of how to bake a biscuit roll will not even appear in your head, because the most delicate dough literally bakes itself, folds easily and does not crumble while you grease the dessert with the filling.

Biscuit dough roll with jam

So, the simplest and most affordable recipe for a biscuit dough roll stuffed with any jam, ingredients:

• 120 gr. wheat flour;
• 1 tsp baking powder;
• 4 chicken eggs;
• 120 gr. Sahara;
• Vanillin, jam.

1. Immediately turn on the oven at 180 C, prepare a rectangular baking dish lined with parchment;

2. Beat the eggs until foamy, add sugar, beat again until the grains dissolve;

3. As soon as the foam becomes thick and fluffy, add flour with baking powder, mix;

4. Pour the dough into a mold, smooth with a spoon or hand to a layer thickness of 1 cm;

5. Bake for 15-20 minutes, the oven must be well heated, otherwise the cake will crumble after baking;

6. As soon as the biscuit is ready, put it on a clean towel, remove the parchment;

7. While the biscuit layer is warm, it must be rolled up with a towel and cooled in the folded position;

8. Carefully unfold the biscuit roll, generously grease with jam and roll again;

9. Sprinkle with powdered sugar, you can serve!

Recipe with jam

The simplest dessert is not the only one that is ready in minutes. Look at the recipe for biscuit dough roll stuffed with any jam, ingredients:

• 2 chicken eggs;
• 0.5 st. Sahara;
• 0.5 st. wheat flour;
• Jam and powdered sugar for sprinkling.

How to bake a biscuit roll:

1. Beat the eggs with sugar so that the mass becomes white and increases in volume several times;

2. Add flour and stir;

3. Turn on the oven at 180 C;

4. Put the dough in a form covered with parchment;

5. Bake for 10 minutes in a well-heated oven;

6. Remove the biscuit, immediately turn over on a towel.

It remains only to remove the paper, immediately grease the cake with jam and wrap it! This biscuit roll does not need to be left for impregnation, it is ready immediately on the table. If sprinkled with powdered sugar, the dessert will become even more beautiful.

A simple recipe for a roll with cottage cheese cream

And now a simple and very tasty roll with cottage cheese cream. It will take a little more time, but the recipe remains just as simple. What will be required:

• 2 chicken eggs;
• 35 gr. flour;
• 60 gr. Sahara;
• 25 gr. potato starch;
• 0.5 tsp baking powder;
• 2 tbsp. l. steep boil.

For cream:

• 70-80 gr. cottage cheese soft cheese;
• 150 gr. fat cream;
• 50 gr. powdered sugar.

How to bake a biscuit roll at home:

1. Remove the eggs from the refrigerator, turn on the oven at 180 C, prepare a baking sheet and line it with baking paper;

2. Mix flour with starch and baking powder;

3. Break the eggs with a blender at high power, pour in boiling water and beat for a couple more minutes;

4. Add sugar to the eggs, beat until fluffy;

5. Add dry ingredients and stir;

6. Pour the dough onto a baking sheet, bake for about 10 minutes;

7. Take out the finished biscuit, turn it over on a towel and roll it into a roll;

8. While the roll is cooling, prepare the cream, for which you need to whip the cream into a very dense mass;

9. Add curd cheese, powdered sugar and continue beating for another 5 minutes.

It remains only to unroll the roll, grease it generously with cream and roll it up again. For decoration, use melted chocolate, icing or confectionery sprinkles. Incredibly tender and very tasty dessert is ready. This is how quickly you can bake a biscuit roll. A very tasty and simple recipe will not make you stomp in the kitchen for a long time, but at home there will always be fresh and fragrant pastries for tea.