Rose Cheesecake Roll
By ErlingSwift
I made cake rolls once last year, but I baked them and cracked them open. Since then, I dare not try it easily. Recently, I can't help but be moved to see so many gourmets making cake rolls. I wanted to try something more, so I got this rose cheesecake roll.
Recipe Recommendations
- eggs of 3
- low-gluten flour 30 grams
- cream cheese 70 grams
- lemon juice 8 grams
- sugar 60 grams
- sweetening
- baking
- half an hour
- ordinary
Steps for Rose Cheesecake Roll
1
Beat the eggs and separate the egg whites from the egg yolks. First add 15 grams of sugar to the egg yolk.
2
Beat the egg yolks with an egg beater until light and thick.
3
Add 30 grams of sugar to the egg white in three times and beat until wet and frothy.
4
Mix the beaten egg yolks and egg whites, gently stir well.
5
Sieve in 30 grams of low-gluten flour and mix well.
6
Melt butter in insulating water. (The temperature should not be too hot)
7
Pour the melted butter along the spatula into the cake mixture and stir quickly until well.
8
Lay baking paper on a baking sheet and pour the cake liquid into the baking sheet. and shake out bubbles.
9
Remove the core of the rose and tear apart the petals.
10
Sprinkle petals on the surface of the cake liquid.
11
After preheating the oven at 180 degrees, add the cake to the oven and bake for 10 minutes.
12
Add the cream cheese with brandy, lemon juice and 15 grams of sugar and soften in hot water to make a cheese filling.
13
Let the baked cake sit for 5 minutes, then invert and remove the baking paper.
14
Spread the cheese filling onto the cake.
15
Roll up the cake and leave for 30 minutes to set shape.
16
Just slice it.