Butter roll



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Sheets:

Separate the eggs, mix the yolks with 6 tablespoons of sugar until it melts.

Beat the egg whites, without sugar at first, until they harden, add the sugar and continue mixing the hard foam.

Add the yolks over the egg whites, mix slowly, add the flour and mix the composition slowly.

To make the roll sheets, use an A4 sheet that is covered with a composition about as thick as your little finger.

Bake in the hot oven until lightly browned on top. when you take them out, put them on top of each other.

After baking them all, moisten and peel off the paper slowly without breaking the roll.

Cream:

Boil 500 ml of milk together with the sugar and butter, mix the remaining 250 ml with the starch and pour it over the milk when it boils and mix vigorously so as not to form lumps.

Keep on low heat, stirring so that it does not stick, until it is homogenous and made of thick consistency. Remove from the heat and let it cool.

Mix the whipped cream in the meantime and after the boiled cream has cooled, add the lemon essence and zest ........ I put lemon juice (I like that the cake is cooler) and the whipped cream and mix lightly.

We fill the roll sheets with cream, we roll them, we section them at about 4-5 cm each piece, we "stain" them on the edge with cream .... when we didn't have cream anymore we gave them jam ... it's super ..... after which I "dressed" them with crushed walnuts. On the sectioned side, I put white chocolate on top .... it's optional.

Have a great appetite!




Buturuga cake

Buturuga cake is a French dessert, made of roll sheet and chocolate cream. A quick and indispensable dessert from the Christmas Holiday!

Preparation time:

Servings:

Ingredient:

Preparation instructions

We stop a tablespoon of cream for decoration.

The rest of Butter cream mix with melted chocolate at room temperature + rum essence.

The final composition must have a homogeneous consistency.

Rolling sheet grease with a uniform layer of cream and remove the edges.

Roll tightly with baking paper and close the ends by twisting.

We introduce the cold roll for 1 hour.

The cream is kept cold until use.

To decorate the cake, put the cream on the steam bath for 5 seconds and mix until you get a creamy composition.

We cut obliquely from the roll about 15 cm and the rest is cut into 3 parts. I removed a corner because of a & # 8220lustful help & # 8220.

Place the large part of the roll on a plate and grease the three pieces with cream and then combine them - see photo.

With the help of a pos with spirit, decorate the entire surface with cream - see photo.

Cream for leaves is obtained by homogenization butter cream with avocado.

The obtained composition is passed through a sieve, placed in a paper cone and cut the V-shaped tip.

Place the red currants, cream leaves (long press on the cone) and powder with powdered sugar.


For this stump roll we need the following ingredients:

  • 140 gr. flour
  • 2 tablespoons sugar
  • 4 eggs
  • tastes
  • a pinch of salt
  • 40 gr. powdered sugar

Separate the eggs and beat the egg whites with a pinch of salt and then add the two tablespoons of sugar. We continue to mix them until we get a hard, firm foam.

The yolks are mixed with powdered sugar then gradually added over the egg whites. We have to alternate with the flour that we sifted before. Stir from the bottom up until you finish all the flour and the yolk mixture.

Place the composition in a tray that is lined with baking paper and leave in the preheated oven. Bake for about 30 minutes.


BUTURUGA CAKE WITH CAPPUCCINO CREAM

Cake & # 8220Christmas Butter & # 8221 with cappuccino cream & # 8211 Christmas cake with coffee and whipped cream & # 8211 special Christmas cake recipe. It is delicious, fragrant, with a simple and fine cream and is made quickly and easily.

This French dessert is associated with the winter holidays and I think that all housewives who want to prepare a cake or a delicious cake will be delighted that the recipe does not require much time or effort.

In addition, it is durable and not expensive. The recipe can be modified so that Christmas cake & # 8220buturuga & # 8221 it can have creams made to your taste.

One of the most popular creams for cakes and cakes is the one with mascarpone and coffee, and I thought that a cappuccino coffee with milk foam is not strong, and a small amount brings the aroma of coffee and can be tasted by children. . I kept the idea of ​​layers of coffee and milk foam so the slice of cake has the colors of a cappuccino.

Shall I say what will conquer you? Mascaporpone cream with coffee, where one of the most beloved and most used creams for cakes and pies because it is made quickly and easily, without boiling.

Christmas cake & # 8220buturuga & # 8221 it is a simple roll, decorated with more cream than ordinary rolls. Lines are drawn to mimic the bark of trees. It is decorated in such a way as to keep the idea of ​​winter and holidays.

If you want to see how I prepared this cake in the chocolate version click here.

There are several variations on the history of this dessert. One of them places the appearance of the cake in 1870 when the French confectioners wanted to make a dessert inspired by burning logs from the stove, on Christmas Eve. Another version tells how Napoleon Bonaparte forbade lighting fires in stoves to prevent the spread of disease, and the French invented this dessert as a way for the family to spend time around the stove, reminding them of logs burned in the stove.

Regardless of the history and origin of the dessert, it came to be prepared in our country, especially after 1990, when internet access made it easier to search for recipes. It is one of the most prepared Christmas cakes.

I chose to modify the classic recipe with chocolate cream and I prepared a cappuccino cream. I like to use coffee in desserts, as you can see if you read the collection of recipes prepared over time & # 8211 click here to discover coffee cake recipes.

Cappuccino is the coffee with milk foam with beautiful presentation that I prepare with the help of the espresso machine Prima Latte II Breville.

I like this machine because it can prepare several types of coffee: espresso, cappuccino or caffe latte, in small or large size. With a simple push of a button you can prepare your favorite coffee. And you can even make two coffees at the same time, if you want someone to keep you company. Not many devices can adapt to the height of your cups, but the Prima Latte II Breville has a height adjustment system.

You can prepare your milk foam exactly as you like, adjusting the degree of foaming from very little to a lot of foam.

The milk tank is detachable, so you can put it in the fridge so that the milk stays fresh.

Here are just a few of the reasons why I invite you to put this espresso bag in Santa's bag. You can buy it at a sales if click here and in addition, you can benefit from an extra discount using the code DIVA 5 until December 31, 2020.

If you buy any Breville product during the period December 10-31, 2020 using this code you will have another price reduction, compared to those displayed on the site, using the discount code DIVA 5.

Here is the list of ingredients and how to prepare it Christmas cake # 8220buturuga cu # cappuccino:

INGREDIENT:

For the countertop:

20 g black cocoa powder

1 grated orange peel

For the cream:

300 ml whipped cream

1/2 teaspoon orange free

For decoration:

2 teaspoons black cocoa powder

First of all, I made a small cappuccino and let it cool.

I separated the egg whites from the yolks. I mixed the egg whites with a pinch of salt, until they became a white foam, then I gradually added the sugar and I mixed until everything became a hard foam. I incorporated the yolks and mixed lightly, from the bottom up.

In a bowl I sifted the flour and cocoa powder and mixed them. I added cocoa flour to the egg mixture and mixed lightly, from bottom to top until smooth.

For flavor, I put 1 teaspoon of grated orange peel. I poured the dough in the oven tray lined with baking paper and baked the top for 12 minutes in the preheated oven at 180 ° C. I took the countertop out of the oven and turned it over on a lightly damp kitchen towel. I removed the baking paper, then rolled the counter with the damp towel and let it cool completely.

While the countertop was baking, I prepared the cream. To prepare the cream, I mixed the mascarpone with the powdered sugar and the vanilla sugar, then I gradually added the whipped cream. I poured cold cappuccino and mixed until smooth. I put the cream in the fridge.

After it cooled, I opened the top and greased it with a part of the cream (a little less than half), then I rolled it, squeezing it well, so that the cream sticks to the top. I wrapped the roll with baking paper and put it in the fridge for 4 hours. Shortly before I took it out of the fridge, I melted a dark chocolate in a bain-marie, let it cool a little, then I put it over the rest of the cream. I added black cocoa powder, rum essence and mixed until the composition was homogenous. I covered the roll with cream, then I cut a piece of about 10 cm from the roll.

I cut the 10 cm piece obliquely, so that I have two pieces of roll of different sizes. I glued them to the roll to get a butterfly or a tree trunk.

I drew stripes with a fork and decorated with some rosemary leaves and red currants.

The & # 8220Christmas Buttercake & # 8221 should stay in the fridge for at least 4-6 hours before being cut, but if you leave it overnight it will be even better.


First, we prepare the sauce. In a bowl, mix the cold milk with the flour. We put the bowl on the fire. We are careful to mix constantly, because otherwise lumps can form. When the mixture starts to boil, add the mushrooms. The sauce will boil for about 5 minutes. Add butter, salt and pepper. We put out the fire.

The most beautiful places in Romania, a set for a movie like in Hollywood

Gunfire in Arad! Austrian watched like in a movie after a marital quarrel

We prepare the pancake filling. We cut the pancakes in half. Put the mashed potatoes in each half and roll like cabbage rolls.

We're preparing the ribs. We peel them from the transparent skin on the bones. We wash them well and season them. To get a baked crust on the edges. Fry for 2 minutes on high heat on the side where there is more meat.

We will need a round tray with a circle (20 cm in diameter). Cover with baking paper, then arrange the ribs in a round shape so that they stick to the edges. We fix them and join them with toothpicks to maintain stability. Arrange the pancakes in the middle. Between the layers we put the cheese.

Wrap the stump with aluminum foil, place it on a larger tray (so that no fat flows into the oven) and place it in the preheated oven at 250 degrees C. When the ribs start to cook, reduce the heat to 200C. Let them bake for 1 hour. In an hour, take them out of the oven, pour the sauce on top, add cheese and leave them in the oven for another 10 minutes. After the stump is baked, carefully remove the side circle.


Boromir stump roll with meringues, 300 g

  • kJ per 100g or 100ml 1885
  • kcal per 100g or 100ml 451
  • Fats (g or ml) 24.1
  • of which saturated fatty acids (g or ml) 11.4
  • Carbohydrates (g or ml) 54.2
  • of which sugars (g or ml) 43.7
  • Salt (g or m 0.2
  • Proteins (g or ml) 4.2
  • Ingredients 40% chocolate cream [vegetable oils (palm, sunflower, rapeseed), glucose syrup, water, dextrose, chocolate, skim milk powder, sugar, rum, cocoa, emulsifier: soy lecithin, flavors, stabilizer: pectin, preservative: potassium sorbate], white wheat flour, eggs, sugar, water, glucose syrup, meringues 3.3% (egg white, sugar, dyes: carmine), corn starch, emulsifier [water, mono and diglycerides of acids fats, propylene glycol, propylene glycol esters, emulsifier: e470a], fully hydrogenated vegetable fats, milk powder, release agents: ammonium bicarbonate, sodium bicarbonate, cocoa powder, emulsifier: soy lecithin, alcohol, iodized salt, tastes
  • Allergens description Wheat, milk and dairy products, eggs, soy

Dimensions and packaging

  • Storage conditions Store the product in a dry and ventilated place, avoiding exposure to the sun.

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Chocolate stump

The responsibility for this recipe belongs exclusively to Ms. Madalina Georgiana Paraschiv.

Method of preparation

Mix the yolks with the sugar then add a little flour. Whisk the egg whites separately, after which the flour mixture is easily incorporated into the meringue egg whites.

The resulting composition is given for about 20-25 minutes on high heat, in a preheated oven, in a stove pan greased with butter or on baking paper greased with oil.

Try with the toothpick to get the dough ready, then quickly remove it from the tray, on a very clean and damp napkin, which is rolled and unrolled with the countertop, quickly, several times. Leave the top unrolled, on a napkin or better on a plate.

Cream:
All the ingredients except the chocolate and the 100 g butter at the end, put in a bowl in a bain marie and boil for 10 minutes, stirring often. Set the bowl aside, continuing to mix until the cream cools down, add the dark chocolate and mix until it melts and is incorporated into the cream, and finally the remaining piece of butter. Continue stirring until the cream is completely cooled (after you have incorporated the butter, put the bowl in the sink with cold water, so it will cool quickly).

After the cream has cooled, grease the top with an even layer, roll it tightly, then cut obliquely the ends of the roll thus obtained and put the 2 cut pieces in the form of stumps on the stump made of roll. Cover with Dr. Oetker's cake cream and strip with a toothpick along the "bark." Garnish as desired, then place the plate with the cold stump.


Stump roll - Recipes

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Stem roll with meringue

Stem roll with meringue from: butter, eggs, sugar, cocoa, vanilla ice cream, vanilla extract.

Ingredient:

For the roll top:

  • soft butter, for greased
  • 6 large, separate eggs
  • 140g of sugar
  • 50g of cocoa

For the filling:

For meringue topping:

Method of preparation:

Lower the temperature in the freezer or release the coldest area. Preheat the oven to 180 ° C. Line a 23 x 33cm tray with baking paper, grease the edges with a little butter and set aside.

First, prepare the roll top. Put the yolks and sugar in a large bowl and beat with a mixer until you get a thick and creamy mixture. Sift the cocoa and incorporate it into the composition, stirring vigorously with a whisk. Wash and dry the mixer targets.

In a clean bowl, beat the egg whites until they harden, but do not become too dry. Add a third of the meringue to the cocoa mixture and carefully incorporate it with a spatula, then add the remaining meringue and do the same.

Pour the composition into the pre-prepared tray and spread it evenly with a spatula. Bake on the middle level of the oven for 25 minutes or until it rises and begins to come off the edges of the pan. Remove the pan from the oven, gently peel off the edges of the dough with a knife and let it cool in the pan.

While the dough cools, prepare the filling. Place a large sheet of cling film on the work surface, remove the ice cream from its container and place it on the cling film. Working quickly, cover the ice cream with foil and shape it into a large roll, about 33cm long and 5cm in diameter.

Wrap the roll in another layer of cling film and twist the ends to keep its shape. Put it in the freezer to harden for at least 1 hour.

Wallpaper a tray with baking paper. Remove the ice cream from the freezer, remove the cling film and place the roll in the center of the rolling pin. Use the baking paper to roll the dough around the ice cream, to form a roll and place it with the side where the dough joins down.

Remove the ends, wrap the roll in cling film and freeze it for at least 4 hours and at most 1 week.

Prepare the topping 20 minutes before serving. Put the sugar and 175ml of water in a small saucepan and bring to the boil. Bring the syrup to a boil until it reaches 115 ° C & # 8211 and measure the temperature with a thermometer.

Meanwhile, put the egg whites in a bowl and beat until you get a soft meringue. Continue to beat at high speed as you gradually pour the hot syrup into a thin wire. The meringue will begin to harden and become shiny after about 10 minutes.

Continue to beat until almost completely cooled, then add the vanilla extract and mix. Use meringue immediately, as it is easier to work with it while it is still warm.

Put it in a pos with a 1.5m star-shaped dui. Remove the roll tray from the freezer and carefully transfer the roll to a tray using a few spatulas.

Draw lines of meringue along the roll and at the ends. Use a kitchen lamp to brown the meringue or bake the roll for 8 minutes in a preheated oven at 220 ° C or until the meringue stabilizes and turns golden.

Cut generous portions (and serve within 5-10 minutes of cutting).

This recipe uses only partially cooked egg whites, which are not suitable for children, the elderly, pregnant women and people with other health problems.


Mix the yolks with the sugar then add the flour, a little at a time. Whisk the egg whites separately, then mix the flour with the egg whites. The resulting composition is placed for about 20 minutes on high heat, in a preheated oven, in a square pan greased with butter or on baking paper greased with oil.
Try to make the dough ready with the toothpick, then quickly remove it from the tray, on a very clean and damp napkin, which is rolled and unrolled, quickly, several times. Leave the top unrolled, on a napkin or better on a plate.

all the ingredients except the chocolate and the 100 g butter at the end, put in a bowl in a bain marie and boil for 10 minutes, stirring often. Set the bowl aside, continuing to mix until the cream cools down, add the dark chocolate and mix until it melts and is incorporated into the cream, and finally the remaining piece of butter. Continue stirring until the cream is completely cooled (after you have incorporated the butter, put the bowl in the sink with cold water, so it will cool quickly).

After the cream has cooled, grease the top with an even layer, roll it tightly, then cut obliquely the ends of the roll thus obtained and put the 2 cut pieces in the form of stumps on the stump made of roll. Cover with the remaining cream and strip with a toothpick along the "bark". Garnish as desired, then place the plate with the cold stump.