Biscuit roll with berries. Delicious berry roll for tea drinking

If you want to pamper yourself and your family with something sweet and unusual, but spend a lot of time and effort - no. In this case, a biscuit roll with berries is just what you need. This recipe can be prepared with any of your favorite berries, but we suggest preparing it with blueberries or blueberries.

Ingredients:

Dough:

• 180g wheat flour;
• 6 large chicken eggs;
• 150g of granulated sugar;
• 5g vanillin;
• 5g baking powder;
• a pinch of salt.

Cream:

• 800g cream 30% fat;
• 200g powdered sugar;
• 10g vanillin.

Stuffing and decoration:

• 1 kg of blueberries;
• 20-30 raspberries;
• mint.

These products are enough for two rolls 40 cm long (that's about 24 servings).

Idea for the chef:

The most interesting secret of quality biscuit dough for a roll - this is cooking it from products with the same temperature and it is desirable that it be as low as possible, ideally everything from the refrigerator. Even a baking sheet is desirable to use chilled .

Biscuit dough roll recipe with photo

In one bowl, we mix the sifted flour and baking powder

in another, beat eggs with vanilla, sugar and add a pinch of salt. Beat until the mixture rises in volume by about 4 times.

In a bowl with beaten eggs, we sift the flour and gently mix until a homogeneous consistency in one direction.

After that, we bake the cake at a temperature of 200°C for 10 minutes on a 60x40cm baking sheet pre-sent with baking paper or foil, which is greased with vegetable oil.

Before you put the biscuit in the oven, you need to warm it up.

When the biscuit is ready, we divide it into 2 equal cakes, remove the paper from it, put it on kitchen towels and twist it into tubes. Then let them cool for three hours.

The best cream for a biscuit is creamy, which is why we are now moving on to its preparation. To do this, we need to take chilled cream, mix with powdered sugar and vanilla for smell. You need to start whipping at low speed, then at medium and then at the highest. You need to beat very carefully so as not to kill the cream, and not to make it butter!

Now that the biscuit has cooled, we begin to form a roll. We level the cake, grease it with half the cream and distribute 500 g of berries on top, carefully roll it into a roll and grease it on top

Everyone probably remembers these same rolls from childhood, which were sold in any supermarket. Biscuit, some cream, jam and a couple of drops of chocolate on top, but it always seemed very tasty. I propose to remember childhood and cook the biscuit roll yourself, the recipe of which, as it turned out, is extremely simple.

I have not bought store-bought desserts for a very long time. Firstly, the composition always worries me. All products contain a lot of components that I do not understand in the form of all sorts of “Es” that I cannot identify. Secondly, I am madly in love with cooking, I love it when the house is filled with the aromas of fresh pastries, spices, chocolate. Therefore, I always try to cook everything myself, especially desserts. I love when I can cook better and tastier than the original (and without any flavor enhancers), this is a kind of achievement that I am proud of.

Biscuit roll - a simple and quick dessert

Sugar, honey, flour and eggs for biscuit (add starch if desired, if not, just increase the amount of flour by 20 grams). The main thing is to follow all the recommendations for mixing ingredients. What about the filling? The filling can be anything at all! Do you only have jam? Well, then there will be a roll with jam! Got sour cream? Well then let's do it quickly sour cream! You can soak the biscuit with syrup, pour caramel or lay fresh berries.

It personally takes me exactly forty minutes from the moment of preparing and weighing the ingredients, until the moment the biscuit roll is served on the table. And if you don’t bother with the cream and take a simple jam, then you don’t even need to wait for the biscuit to cool down, and you can keep within a record thirty minutes!

When I tried homemade biscuit roll for the first time, I could not stop, I cooked it every day in a new way, with different fillings, creams, with chocolate, ginger, cinnamon and nutmeg. I settled on the option with berries and butter cream. Try it and you will find your one and only favorite biscuit roll!

Nutritional value (per 100g)

• Calories: 268.63 kcal
• Carbohydrate content: 30.69 gr
• Fat content: 14.3 gr
• Protein content: 5.27 gr

By 09.04.2018

If guests are about to drop in on you, and you don’t have anything for tea, it doesn’t matter! Surprise them with a homemade dessert, Biscuit Roll, which takes only 40 minutes to make. The beauty of the recipe is that the main thing here is a biscuit, the filling can be anything. You can take the proposed cream, and if the necessary ingredients are not available, take jams, preserves, chocolate!

Biscuit roll with berries: Ingredients

• For biscuit
• - 90 gr
• - 3 pcs
• - 110 gr Buy in goods for 135 rubles.
• - 1/4 tsp
• - 20 gr

1. First of all, we set the oven to warm up so that when we put our biscuit in it, it is already heated to 180 degrees (this is important!). We will immediately prepare the baking sheet so as not to waste time in vain: we cover it with a piece parchment paper(paper for baking). If you didn’t have one, then thoroughly grease the surface of the baking sheet with butter or margarine.
2. Now let's move on to preparing the dough for our biscuit roll. To do this, take it out of the refrigerator chicken eggs(it is important that the eggs are chilled, then the whites will beat better) and separate the whites from the yolks into different containers.
3. Add sugar to the container with yolks and beat well with a blender or mixer so that the sugar dissolves and the yolks brighten. Now add flour and vanillin to the yolk-sugar mixture (if there is no vanillin, take vanilla sugar) and again mix everything well so that the dough turns out without lumps.
4. In a separate container, beat the squirrels with a clean (!) Nozzle of a blender or mixer (if at least a particle of foreign products gets into the squirrels, they won’t whip well or even won’t whip at all). At the same time, before you start whipping, you can add a pinch of salt to the proteins, it will help to beat the proteins into a thick foam - to the so-called peaks.
5. Without wasting a second so that the proteins do not settle, immediately add them to the yolks, only in small portions, gently kneading with a wooden spatula or kitchen spatula. Ready dough again, quickly, but carefully pour onto an already prepared baking sheet and send it to the oven.
6. Bake the biscuit until done, until it is lightly browned (about 7-10 minutes). The readiness of the cake is checked by the most in the usual way: take a wooden skewer (a toothpick or even a match), pierce the cake with it and, if it remains dry, then the biscuit is ready. We take out the baking sheet from the oven, and cover the table with another piece of parchment or a towel. We spread the finished biscuit on parchment, after which (while it is still warm) we twist it into a roll and place it in the refrigerator.
7. And during this time we will have time to prepare the filling. It should be noted right away that frozen berries must be taken out of the refrigerator long before cooking, so that they have time to defrost in a “natural” way. So, first we shift the cottage cheese into the blender bowl and grind it to a cream state. Then add the berries themselves and mix everything again until a homogeneous cream consistency is obtained.
8. In this case, we used berries frozen in sugar, so no sweeteners were added at this stage. But if you use ordinary (just frozen) berries, then add a little sugar to the cream to taste. You can also safely use berries in fresh. To do this, simply rinse them thoroughly and be sure (!) Dry them on a paper towel so that all excess moisture is absorbed. Then add the berries to the curd. Or you can boil them lightly with sugar and then add the resulting "jam" to the cream.
9. We take out our biscuit from the refrigerator, carefully unfold it and remove the parchment. We spread a layer of cream on the cake and gently level it over the entire surface. Then we simply twist the biscuit back into a roll and send it back to the refrigerator for a couple of hours. Better yet, leave it there overnight.

When serving, such a dessert can be decorated with melted chocolate or whole berries and mint leaves. Believe me, it looks very appetizing and festive, so your guests will be very pleased!

For tea, you can bake a very tasty biscuit roll. Toppings can be very diverse from boiled condensed milk with nuts or raisins to bananas and any fresh or frozen berries.
In such a dough, you can add 2-3 tablespoons of cocoa, in which case you will get a chocolate roll. There are a lot of options, it’s easy and simple to prepare, so we suggest baking a biscuit roll with berries this weekend.

Ingredients:

For test:

• chicken eggs 4 pcs.;
• granulated sugar 0.75 cups;
• cold water 4 tablespoons;
• wheat flour (can be whole grain) 1 cup;
• vanillin.

For curd cream:

• cottage cheese 2 packs of 180-200 gr;
• granulated sugar 0.5 cups;
• sour cream 3 tablespoons;
• black raspberries or blackberries 1 cup.

Kitchen Gadgets:

• oven;
• blender, mixer.

Time for preparing:

• 40 minutes.

Cooking:

1. Separate the squirrels from the yolks, beat the cooled squirrels with a mixer into a strong foam.

2. Add cold water, sugar, yolks, beat everything well. Add flour and vanilla, mix. In this case, it was used whole grain flour, but regular wheat flour is also great for such a roll.

3. Cover the baking sheet with baking paper, pour the dough in a thin layer, put in a heated oven 180 g, bake until done. As soon as the cake is ready, immediately take it out of the oven, and while it is hot, separate the paper from the cake itself and immediately roll the cake together with the paper in the form of a roll.

3. To cook curd cream you need to beat the cottage cheese, sour cream and sugar with a blender, the amount of sugar can be slightly reduced. You should get a homogeneous lush mass.
Put the roll on a cutting board, remove the baking paper, carefully trim the edges. Put curd cream on the roll, leave a little cream for the top of the roll. For cream - any berries, a very tasty biscuit roll is obtained if you take fresh black raspberries or blackberries. But any berries are suitable, including frozen ones (they must first be thawed, squeezed out excess juice).
Roll up the roll, top with the remaining cream, decorate with berries.

4. Put in the refrigerator for several hours so that the dough is soaked with cream. biscuit roll ready, it's time to call everyone for tea.

Biscuit dough for roll

• Add a pinch of salt to the eggs, beat at medium speed for one minute. We turn on the maximum speed, one spoon at a time, gradually add sugar. If you use vanilla sugar, then add it at this stage immediately after the entire portion of sugar. Continue beating until the mass becomes fluffy, white and the drips from the whisk do not blur.
• Adding vegetable oil, mix at the slowest speed for half a minute, the mass will not settle, it will simply become more liquid.
• We measure the flour, put the baking powder, vanillin to it, mix. Sift in egg mass mix gently with a whisk or spatula.

• We cover the baking sheet with baking paper, pour out the dough, level it and put it in the oven preheated to t 230 C, bake for 10-12 minutes until done.

• We separate the slightly cooled biscuit from the baking paper, twist it into a roll along with this paper. Let cool completely.

• Bring water and sugar to a boil, turn off the heat, add rum or cognac if desired. Alternatively, liquid jam can be used for impregnation.

• Beat the well-chilled cream until grooves from the whisk appear, then add powdered sugar and beat a little more until the cream thickens and turns into a fluffy cream. Be careful - don't beat the cream!

• We unroll the cooled roll, soak it with cooled syrup (or just jam), apply cream, lay out the berries, roll it into a roll, put it in the refrigerator for 1-3 hours.

• We decorate at will. In the photo, soaked currant roll sugar syrup and the same roll only with raspberries and soaked in raspberry jam. Cream is the same.

Cook with pleasure and health!

Video recipe:

Biscuit dough for roll:

• Medium eggs - 5 pcs.
• Salt - a pinch
• Sugar - 5 tablespoons (125 g)
• Vanillin - 2 g (or vanilla sugar - 10 g)
• Refined vegetable oil - 5 tbsp. (75 g)
• Flour - 160 g (1 cup 250 ml)
• Baking powder - 1 tsp

Syrup for biscuit impregnation:

• Water - 200 g
• Sugar - 100 g
• Cognac or rum - 50 g (optional)

• Whipping cream with a fat content of at least 33% - 400-500 ml
• Powdered sugar - 2-3 tbsp.
  

• Berries of your choice