Biscuit cake jelly
Ingredients
biscuit:
- 4 eggs
- Sugar 100 g
- 150 g flour
- 1 tsp vanilla sugar
- 1 tsp baking powder
souffle:
- 200 ml cream 33-35%
- Sugar 100 g
- 120 ml yoghurt 5-7% (all to taste)
- Gelatin 10 g
also:
- jam, marmalade or jam (all to taste)
- 1-2 semi-jelly packaging
Preparation
Gelatin 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 (my baking 20-30 cm) to lay a baking paper or grease, pour the batter layer 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 laid by an oiled 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 in roll (you can chat with the paper).
Cooking souffle
Gelatin, bring to a boil, but do not boil. Then cool to room temperature.
Whip cream with sugar.
Add yogurt and mix.
Add gelatin and mix well.
Biscuit deploy separate paper, brush with jam, turn to roll.
Cut into pieces 1 cm wide.
Round biscuit remain in shape.
Share on him souffle, smooth. Refrigerate for 1-2 hours.
Then put the rolls.
Jelly cook as it is written on the packaging.
Cooled to room temperature jelly (required 200-250 ml) was poured onto the rolls.
Refrigerate for 5-6 hours.
Ready cake can be sprinkled colored coconut.
Council. It so happens that the cake does not work to turn into a roll (eg, if it is overdone in the oven). In this case, biscuit can be cut into cubes, mix with the jam, put on a round cake, and then a prescription.
Bon Appetite!
