Delicious cream for sponge rolls. Sponge roll: recipes

I know how interesting it is to present a simple sponge roll with cream: in a very original and colorful design - it is a real work of art, breathtaking! At first glance, it seems impossible to cook it yourself. But! Just a little of your time - and a masterpiece will be on your table! Believe me, everyone will be delighted with this homemade sponge roll! Join us: you will succeed!

Ingredients:

• eggs - 5 pieces;
• flour - 130 grams;
• sugar - 120 grams;
• salt - a pinch.

For cream:

• butter - 150 grams;
• boiled condensed milk - 180 grams;
• canned pitted cherries - 100 grams.

For the syrup:

• sugar - 65 grams;
• water - 85 milliliters.

For drawing mass:

• egg white - 1 piece;
• sugar - 30 grams;
• butter - 30 grams;
• flour - 40 grams (1 tablespoon with a large slide);
• food colors (red, yellow, green).

Awesome sponge roll with cream. Step by step recipe

1. Preparation of the drawing mass: beat the white of 1 egg, gradually add sugar, bring everything to a stable foam. Then add well softened ( room temperature) butter and beat a little again. Add the sifted flour and beat on medium speed until smooth.
2. We divide the mass into 3 unequal parts: add green dye to the smallest part and stir well so that the mass becomes uniform, yellow dye to the middle mass, and add red dye to the largest part. It is better to use gel dyes because they give a more saturated color and the dough is colored evenly.
3. We transfer the colored mass into pastry bags with a thin tip, or you can transfer it into a thick plastic bag and cut off a corner.
4. In order for future flowers to turn out even and identical, it is necessary to prepare a stencil with drawings in the form of flowers. Such a stencil can be drawn by hand or using drawing programs on a computer, and then printed on a printer. The diameter of these flowers is approximately 4 centimeters.
5. Place parchment paper greased with butter on a baking sheet. If your parchment is of high quality and feels very smooth to the touch, as if oiled, then in this case you don’t need to oil it. Place the stencil under the parchment paper so that the design is visible.
6. Using a stencil, we apply the drawing mass onto the parchment in the form of flowers: middle yellow, petals in red - and make separate green droplets. We fill approximately half of the baking sheet with such flowers, focusing on the fact that this will go to the outer part of the roll.
7. Carefully transfer the parchment along with the flowers to a tray and send it to freezer: for approximately 20 minutes.
8. Step-by-step preparation biscuit dough. Separate the yolks from the whites. Beat the whites, add a pinch of salt, gradually add sugar and bring to stable peaks.
9. Then add one yolk to the whites, without stopping whisking. Add sifted flour in 2-3 additions and beat until smooth, just beat briefly so as not to destroy the airiness of the dough.
10. Spread parchment paper along with frozen flowers again on a baking sheet and pour on top biscuit dough, level with a spatula.
11. Bake for 20-25 minutes in an oven preheated to 180 degrees.
12. Preparation of syrup for impregnation: pour sugar into a saucepan, add water (according to the recipe), put on fire, bring to a boil and cook for 1-2 minutes. Remove from heat and cool.
13. We separate the parchment paper from the finished hot sponge cake and place it on a towel soaked in cold water and well wrung out (we place it with the flowers facing down). Roll the biscuit together with the towel into a roll (we do this quickly enough so that the dough does not start to crack and crumble). We also begin to roll from the side where there are no flowers. Leave everything until completely cool.
14. Prepare the cream: beat soft butter until white, add boiled condensed milk and bring to a fluffy homogeneous mass.
15. Unroll the cooled sponge cake, soak it generously in syrup and apply the cream evenly. Lay out along the inner edge canned cherries pitted (I take them from cherry jam), and roll everything into a roll.
16. Wrap the roll in cling film and put it in the refrigerator for 3-4 hours so that it is well soaked and frozen.

Sponge roll turns out beautiful, original and very delicate - this is an excellent dessert option for festive table. Everyone will simply be stunned with delight! The butter and condensed milk cream roll develops its flavor best at room temperature, so remove it from the refrigerator before serving. Instead of flowers, you can come up with various stars, curls, bows. Fantasize with “Very Tasty” - and surprise your loved ones with original and tasty, and most importantly, simple dishes that are easy to prepare at home. Bon appetit!

For many people, the sweetest childhood memory is the cream for the sponge roll and, in fact, the sponge roll itself. Absolutely everyone loves it: children, adults, gourmets and those who eat everything without going over the dishes. Exists great amount various biscuits: dry, with all kinds of fillings, simple, soaked in syrups, store-bought, homemade. And the cream for such a delicacy is an unforgettable pleasure. There are also a huge number of its variants. The most delicious is considered to be a homemade roll with homemade cream. But first things first.

Biscuit story

Biscuit has existed on Earth for five centuries. There is a widespread belief that this sweetness was born in England, but in fact, France became its homeland. From the old French language, the word “biscuit” is translated as “twice baked.” At the very beginning of its existence, this food was a so-called “sea cracker”. The product was intended for long sea voyages, as it was filling and could be stored for a long time. That sponge cake was baked without butter, was perfectly dried, and therefore did not become moldy for a long time. Of course, then the cream for sponge rolls was a fairy tale, which no one dreamed of.

But very soon biscuit crackers became popular on land; they were served with tea as cookies in secular drawing rooms. The English especially loved the dessert, and in the time of Queen Victoria, not a single tea party was complete without sweets. Only now it was a freshly baked sponge cake with various layers, fillings and creams. It was not intended for long-term storage, but had to be used immediately.

In the 17th century, the biscuit triumphantly returned to France, and two centuries later it conquered Australia. Today there are many variations of different biscuit sweets. Cream for sponge rolls is also offered in huge variations. Preparing a delicacy is quite difficult, but many housewives have learned to cope with this task and bake incredibly delicious cakes and rolls.

Basic creams for rolls

Modern chefs prepare many different creams for sponge rolls. But among them there are the most popular options. So, one of these varieties includes butter cream for sponge rolls. Not only is it incredibly tasty, but it is also very convenient for decorating baked goods, as it easily stores and takes on a variety of shapes. One of its variants is prepared from butter, powdered sugar and yolks. You can also add a little cognac or rum to it.

Incredibly tasty and prepared using beaten egg whites. The whites must be beaten with a mixer until an airy foam forms. As a result, such a cream is not suitable for layering cakes; it can only be used to decorate the surface of rolls.

It is considered the lowest calorie and easiest to prepare. curd cream. To create it you will need cottage cheese, cream, sugar and vanillin.

Very delicious cream for biscuit roll - sour cream, prepared from sour cream 15% fat, sugar, vanillin and thickener. Whipped cream based cream is also one of the most appetizing options. Its only drawback is that it must be stored in the refrigerator and only for a few hours. Therefore, you need to prepare the cream immediately before eating the sponge roll.

It is popular for biscuit rolls, which also has the disadvantage of being high in calories. But its unearthly taste justifies this minus. Any of the types described above is considered a perishable product, and therefore it or a roll with it must be kept only in the refrigerator. Storage time ranges from three to 40 hours.

Biscuit ingredients

To bake a tender sponge roll, you need to prepare the following ingredients:

• 10 eggs.
• One packet of vanilla sugar.
• One glass of regular sugar.
• Half a glass wheat flour.
• Half a cup of potato starch.

Preparing the roll

First you should separate the whites and yolks. Then put the whites in the refrigerator for a while, and beat the yolks together with vanilla and regular sugar until white. Gradually add starch and flour into the mixture and knead.

Now in a separate container, beat the whites into a strong foam, then carefully place them on the yolk mixture and stir until a homogeneous dough is obtained. Preheat the oven to 180 degrees, grease a baking sheet with oil, sprinkle flour on top, pour out the dough and put it in the oven for 25-35 minutes.

When the biscuit is ready, place it on a clean towel and roll it up. When it has cooled down, you need to carefully unroll the roll, remove the towel, spread the dough with cream and roll it again.

Appetizing and healthy curd cream

Making a biscuit roll is not at all difficult. We bake the roll itself according to the recipe described above. But the cream is prepared in the following way. Soak 10 grams of gelatin in two tablespoons of boiled water. Place 250 grams in a sieve village cottage cheese and grind it until all the grains disappear. Now put the cheese into a saucepan and add 75 grams of sugar. Mix everything together. Dissolve gelatin in a water bath, then whip 200 milliliters of cream 33% fat with 75 grams of sugar. There should be an air mass. Pour gelatin into the curd mixture and beat the mixture. Then carefully, in small portions, add to the cottage cheese mixture and beat everything again. Our cream for the roll is ready.

Custard cream

To bake a sponge roll with, you need to prepare the dough according to the recipe given in the article. Then prepare the cream itself, which requires a glass of milk, 0.5 cups of sugar, two yolks, a tablespoon of flour, a pinch of vanillin.

Grind the yolks with flour, vanillin and sugar. Now boil the milk, cool it a little and pour it into the yolks, stirring the mass constantly. Place this cream on the stove and cook until thickened, stirring all the time.

Making buttercream

Biscuit roll with butter cream prepared from one package of butter, four eggs, one glass of sugar and one hundred grams of powdered sugar. The roll is baked already famous recipe. Then we move on to creating the cream: beat the eggs into a saucepan, mix them with sugar and put the container on the fire. Stir the mixture constantly until a thick mass is formed. Then cool the contents of the pan. Meanwhile, beat the butter with powdered sugar and pour in the egg mixture. If desired, you can add a little vanillin. Place the cold, prepared cream on top and roll it into a roll.

Biscuit secrets

Our article provides a recipe for sponge roll with butter. You also need to familiarize yourself with some of the secrets of preparing the biscuit itself to make the roll even tastier. So, in the container in which the dough will be prepared there should be no wet, greasy or other traces. Only in this case will you be able to get a lush dessert.

It is recommended to beat eggs at the highest power of the mixer. The resulting elastic foam should increase its volume by four to five times. If you work with a hand whisk, it is better to beat the ingredients in one direction, then the dough will not settle. The color and consistency of the egg mass should be similar to whipped cream.

Sponge rolls with cream are very tasty and tender. You can prepare any cream for them. I have a buttercream roll with coconut flakes. You can make rolls with custard, with Charlotte cream, with curd cream.

Prepare the necessary products.

Beat the eggs with sugar with a mixer until a thick whitish mass is obtained. Gradually add flour to the egg mixture. Mix with a spoon using upward and downward movements.

Line a baking sheet or baking dish parchment paper. Pour the dough into the mold (I used a 20 by 30 mold, but you can use more because the sponge cake turned out to be very fluffy). Bake in the oven at 180 degrees for about 15-20 minutes. Do not open the oven. I had a form 20 by 30 cm.

Take out the biscuit and roll it while hot. Leave to cool and set aside for 7-8 hours.

Cream room temperature butter with powdered sugar. Add coconut flakes and mix well or beat a little more with a mixer.

Unwrap the sponge cake. Soak with any impregnation. For example, you can soak sweet water with the addition of liqueur, cognac or other alcohol. Or you can dilute the jam with water and soak the biscuit with this mixture. Grease the biscuit with cream.

Roll back into a log (the seam should be at the bottom). Place in the refrigerator for at least 30 minutes.

Decorate the finished roll to your liking. You can sprinkle with powdered sugar or coconut flakes, you can pour chocolate melted in the microwave like I did, sprinkle with cocoa and make stripes-patterns with a knife. You can decorate with cream.

Cut the roll into pieces and serve.

Enjoy your tea!

Baking is a very long and painstaking process. Our society, not unreasonably, believes that culinary masterpieces are born in true pain. They require complete dedication and enormous investment of time. So, do not try to dissuade the supporters of this hypothesis if they are lucky enough to taste the dish you have prepared. Sweet pastries for tea are especially in demand. An excellent option would be a quick biscuit roll in 5 minutes. It's very easy to prepare, various fillings and impregnations give the dessert a new taste. And let the time spent on making this delicious sweetness forever remain your little secret.

The basis of all versions of sponge rolls is the cake, which, while still warm, must be greased with a filling suitable for the occasion and rolled into a tube.

The simplest and fastest classic recipe for a biscuit roll will require the following ingredients:

• 250 grams of premium wheat flour;
• 200 grams of granulated sugar;
• 3-4 chicken eggs;
• 0.5 teaspoon of soda (quench);
• salt on the tip of a knife;
• filling (cream, jam, preserves, etc.).

Stages of preparing the crust:

1. Before starting work, turn on the oven to heat up by turning the temperature control knob to full power;
2. Prepare a rimmed baking sheet by lining it with oiled parchment or foil;
3. Separate the eggs from the shell, add sugar, salt and beat thoroughly until a thick foam forms. In this case, the mass should at least double in volume;
4. Gradually add flour, sifting through a sieve. This will give the dough additional lightness and airiness. Add slaked lemon juice or vinegar soda. Stir;
5. Spread the dough evenly in a thin layer over the baking pan. Place in the oven and bake at 200 degrees for about 5 minutes without opening the door;
6. Carefully remove the hot cake from the baking sheet, remove the foil (paper), quickly grease with the filling and roll into a tube. It will take a few more minutes for the sponge cake to soak in the filling and you can serve it.

It is very important that before preparing a sponge roll, you should think through the sequence of all actions. Prepare food, oven and filling in advance. If you wait too long and the cake cools down, you won’t be able to roll it up.

Cream for biscuit roll based on condensed milk

Fillings for confectionery using condensed milk is always the best: favorite, tasty, high-calorie. If you just grease something with condensed milk, it will already be delicious. Therefore, cream for biscuit rolls based on condensed milk is always a win-win option.

To prepare it you will need the following ingredients:

• 1 can of condensed milk (without herbal additives);
• 1 stick of butter 80% fat (made from cream);
• 1 teaspoon of aromatic fragrance (liqueur, balm).

Preparing the cream:

1. To make the cream less liquid and its color more saturated, a can of condensed milk can be pre-cooked. Remove from tin can paper label. Put a plastic bag on it and put it in a saucepan with cold water. Cook for 3 hours so that the water covers the top the entire time. Cool to room temperature;
2. Chop a stick of butter with a knife. It should become soft, but not melt;
3. Add condensed milk to the butter and beat with a mixer until smooth and thick. Add fragrance (optional), beat for a minute and the cream is ready.

A good cream always comes from natural products. Its only drawback is that it melts. Cream filled rolls are best stored in the refrigerator.

Recipe for cream with jam

The main trick of sweet pastries with cream and jam is that the cake is first coated with jam or jam, and then with a layer of cream. If you are not a gourmet and prefer simple dishes, then simply brush the sponge cake with your favorite jam.

For those who love cream and jam, but don’t want to bother with each filling separately, the following recipe is ideal:

• ½ stick of butter;
• 200 grams of your favorite jam;
• 15 grams of vodka.

Preparation:

1. Beat separately half the volume of jam and slightly softened butter;
2. Combine the whipped ingredients and mix with a blender. Add the rest of the jam and alcohol, whisking. The cream is ready.

The jam filling has another option that is suitable for a children's table:

• 1 pack or package of soft cottage cheese (180-200 grams);
• ½ cup jam.

Preparation:

Beat the cottage cheese and jam until smooth and coat the biscuit. Place in the refrigerator for a couple of hours.

Cooking with bananas

It would be very original to offer guests a roll with fresh fruit or berries. Classics of the genre - biscuit and bananas, which do not require special preparation. Just peel and cut.

For banana roll you will need:

• 100 grams of premium wheat flour;
• 3-4 chicken eggs;
• 150 grams of granulated sugar;
• 1 cup sour cream (20%);
• 1-2 bananas;
• a pinch of powdered sugar.

Recipe step by step:

1. In two containers, beat separately: yolks with sugar and egg whites;
2. Gradually add flour to the yolk mass and knead. Then, slowly introduce the protein foam;
3. Place the crust base on a baking sheet covered with oiled paper and place in a preheated oven for 10-15 minutes;
4. Roll the warm sponge cake into a roll along with the oiled base and leave it like that while you prepare the cream;
5. Grind 2 tablespoons of sugar with sour cream. Peel and cut the banana as desired;
6. Unroll the cake and remove the backing. Lubricate generously sour cream. Place banana slices on the edge and carefully roll into a roll. Sprinkle with powdered sugar.

Quick chocolate roll with cream

For a quick chocolate sponge roll with cream you will need:

• 300 grams of premium wheat flour;
• 2 chicken eggs;
• 1 can of condensed milk;
• 1.5 tablespoons cocoa powder;
• 1 teaspoon of soda (slaked);
• 2 grams of vanillin;
• salt on the tip of a knife;
• 180-200 grams of vegetable cream;
• 3-5 tablespoons strawberry jam.

Recipe step by step:

1. Lightly beat the eggs with salt, stirring, add cocoa, vanillin and condensed milk;
2. Gradually add flour and baking soda. The dough will be the consistency of sour cream. Flatten it on parchment paper on a baking sheet and bake in a preheated oven for 10 minutes at a temperature of 180-190 degrees;
3. Remove the finished roll from the mold, roll into a tube and let cool slightly;
4. Beat the cream until white with a mixer;
5. Unroll the roll and spread with jam and whipped cream. Roll the soaked sponge cake and place it in the refrigerator to soak for 1.5-2 hours.
6. 200 milliliters of milk;
7. 200 grams of poppy seeds;
8. 20 grams of honey.

Preparation step by step:

1. Pour poppy seeds into a glass of milk, add 50 grams of sugar and cook over low heat for 8-10 minutes. Remove from heat and leave to swell for a quarter of an hour;
2. Beat eggs with salt, remaining sugar, vanilla. Add starch and flour to the biscuit mixture, stirring;
3. Place foil on a baking sheet and spread evenly batter. Bake the cake in a preheated oven for about 10 minutes at a temperature of 180-200 degrees;
4. Squeeze the poppy seeds, mix with honey;
5. Spread the hot cake poppy seed filling, roll it up and put it in the oven for another 5 minutes. Poppy roll cool and serve for tea. Bon appetit.

Now that you have convinced yourself that anyone can prepare a biscuit roll in 5 minutes, take a little time to do this delicious dessert. Delight your loved ones and guests at your home sweet pastries without dyes and preservatives.

Do you know why I'm baking today? sponge roll with cream? And yesterday I baked, by the way. No, not because it’s delicious and gets eaten very quickly (although that’s certainly a good reason to fire up the oven). Everything is simpler. Our youngest girl wrote a letter to Santa Claus expressing her wishes. On the one hand, there is nothing special in this fact itself, but on the other hand, she asked for new socks for dad. But not just any socks, but socks... from the Chanel House! It’s clear that I’m not yet ready to disappoint a six-year-old child, however, and buying socks (even if they existed) for the price of a Boeing wing is also not part of my plans. In general, the decision has been made: we buy ordinary black men's socks and embroider the famous logo on them. Why not a solution? The child, I think, won’t guess, there will be a ton of happiness, and everything is fine, except for one thing: for a week now I can’t bring myself to sit down and embroider this simple badge on my left sock, and then on my right. Well, or vice versa. I'm lazy, you know? And that's why I bake tirelessly sponge roll with cream- in my opinion, this event makes more sense, and I implement it with pleasure. Procrastination in action. In general, you know, I came up with an idea! Ready to bake delicious, tender, weightless, delicious sponge roll with cream to the one who will embroider two logos of the Chanel trading house on men's socks for me. Is it coming?

To easily burn 500-600 kcal, just forget about the biscuit in the oven.

After all, every man should own a pair of little black Chanel socks! If you agree with me, write or call, we’ll agree on an exchange, sponge rolls with cream I bake perfectly and almost with my eyes closed, no doubt, it will be delicious.

How to cook sponge roll with cream

Ingredients for sponge roll - dough:

5 eggs;

1 cup of sugar;

1 cup flour;