Biscuit cakes, jelly
Biscuit:
4 eggs
100 grams sugar
150 grams flour
1 tsp vanilla sugar
1 tsp baking powder
Soufflé:
200 ml cream 33-35%
100 grams sugar
120 ml yogurt 5-7% (all, to taste)
10 grams of gelatin
Also:
Jam, marmalade or jam (all to taste)
1-2 semi-jelly packaging
Recipe:
Gelatins pour 100 ml of cold boiled water and leave for 1 hour.
To prepare the biscuit beat eggs with sugar and vanilla sugar.
Add the baking powder and flour, mix well.
Baking tray lay a baking paper or grease with butter; pour the batter layer of 0.5 cm.
Put in a preheated 180 degree oven and bake for 10-15 minutes.
The rest of the batter poured into a circular shape or the laid a greased baking paper (I have a diameter of 26 cm).
Put in a preheated 180 degree oven and bake for 10-15 minutes.
Ready hot cake (rectangular) roll into a roll (you can chat with the paper).
Cooking soufflé
Gelatins bring to a boil, but do not boil. Then cool to room temperature.
Whip cream with sugar.
Add the yogurt and mix.
Add gelatin and mix well.
Biscuit deploy separate paper, brush with jam, turn to roll.
Cut into slices 1 cm wide.
Round biscuit remain in shape.
Share on a soufflé, smooth. Refrigerate for 1-2 hours.
Then put the rolls.
Jelly cook as it is written on the packaging.
Cooling to room temperature jelly (need 200-250 ml) poured onto the rolls.
Refrigerate for 5-6 hours.
Ready cake can be sprinkled with colored coconut flakes.
It so happens that the cake does not work to turn into a roll (for example, if it is overdone in the oven). In this case, biscuit can be cut into cubes, mix with the jam, put a round cake, and then a prescription.
Biscuit:
4 eggs
100 grams sugar
150 grams flour
1 tsp vanilla sugar
1 tsp baking powder
Soufflé:
200 ml cream 33-35%
100 grams sugar
120 ml yogurt 5-7% (all, to taste)
10 grams of gelatin
Also:
Jam, marmalade or jam (all to taste)
1-2 semi-jelly packaging
Recipe:
Gelatins pour 100 ml of cold boiled water and leave for 1 hour.
To prepare the biscuit beat eggs with sugar and vanilla sugar.
Add the baking powder and flour, mix well.
Baking tray lay a baking paper or grease with butter; pour the batter layer of 0.5 cm.
Put in a preheated 180 degree oven and bake for 10-15 minutes.
The rest of the batter poured into a circular shape or the laid a greased baking paper (I have a diameter of 26 cm).
Put in a preheated 180 degree oven and bake for 10-15 minutes.
Ready hot cake (rectangular) roll into a roll (you can chat with the paper).
Cooking soufflé
Gelatins bring to a boil, but do not boil. Then cool to room temperature.
Whip cream with sugar.
Add the yogurt and mix.
Add gelatin and mix well.
Biscuit deploy separate paper, brush with jam, turn to roll.
Cut into slices 1 cm wide.
Round biscuit remain in shape.
Share on a soufflé, smooth. Refrigerate for 1-2 hours.
Then put the rolls.
Jelly cook as it is written on the packaging.
Cooling to room temperature jelly (need 200-250 ml) poured onto the rolls.
Refrigerate for 5-6 hours.
Ready cake can be sprinkled with colored coconut flakes.
It so happens that the cake does not work to turn into a roll (for example, if it is overdone in the oven). In this case, biscuit can be cut into cubes, mix with the jam, put a round cake, and then a prescription.
