Berrycake rolls
By VicentaLakin
It's absolutely impossible to waste a little of the raspberry mousse left over. The milk in the diet is replaced by the raspberry mashed, and the ordinary cake rolls are new, and the taste has changed, and they're proud of their creativity。
Recipe Recommendations
- eggs of 5
- corn oil 40 grams
- raspberry puree 70 grams
- low-gluten flour 90 grams
- white granulated sugar 80 grams
- cream cheese 113 grams
- light cream 50 grams
- vanilla extract 2 grams
- powdered sugar 30 grams
- salt little bit
- sweetening
- baking
- an hour
- ordinary
Steps for Berrycake rolls
1
The yolk is separated from the protein; salt and corn oil are added to the yolk and the hand-to-egg mix is even。
2
Add berries to the mud, and sift in low-banded flour。
3
It's even with a rubber razor。
4
The proteins were inserted in oilless and waterless containers and were added to white sugar in two separate cycles, and the electro-egging instrument was distributed to the wet-depleted blister。
5
One third of the protein is added to the yolk paste, the rubber razor is tuned, the mixed face is ploughed back into the remaining protein, and the mix is even. A tarpaulin or tarpaulin is placed in the oven and the surface is scraped with a scratchboard. The oven preheated 175°C, mid-level, 20-25 minutes。
6
The baked cake is taken out of the dish and covered with a tarp or paper。
7
And hold two oilpapers up and down, turn the cake over and tear the oil paper from the bottom。
8
And turn the cake over again, take it off, head up and hang it on the grill to a little temperature。
9
Room-temperature cream cheese electric egg beaters are dispersed at a low speed, incorporating sugar powder, vanilla and salt blending, as well as cold and light cream just extracted from the fridge, and be careful not to overspread。
10
The cheese pie is evenly painted on the face of the cake, rolls up the cake with a cane, tightens it and cuts it in the freezer。