Sponge roll with frozen berries. Roll with berries made from biscuit dough. Assembly and decoration

If you want to pamper yourself and your family with something sweet and unusual, but don’t want to spend a lot of time and effort. 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 granulated sugar;
5g vanillin;
5g baking powder;
a pinch of salt.

Cream:

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

Filling and decoration:

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

These products are enough for two 40cm long rolls (this is approximately 24 servings).

Idea for the cook:

The most interesting secret of high-quality biscuit dough for rolls is preparing it from products with the same temperature, and preferably it should be as low as possible, ideally all from the refrigerator. It is advisable to use even the baking tray chilled .

Biscuit 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. You need to beat until the mixture rises in volume by about 4 times.

We sift the flour into a bowl with beaten eggs and gently mix until smooth in one direction.

Afterwards we bake the cake at a temperature of 200°C for 10 minutes on a baking sheet measuring 60x40cm, previously lined with baking paper or foil, which is greased with vegetable oil.

Before putting the biscuit in the oven, you need to preheat it.

When the sponge cake is ready, we divide it into 2 equal layers, remove the paper from it, place it on kitchen towels and roll it into tubes. Then let them cool for three hours.

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

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

You can bake a very tasty sponge roll for tea. The fillings can be very diverse, from boiled condensed milk with the addition of nuts or raisins to bananas and any fresh or frozen berries.
You can add 2-3 tablespoons of cocoa to this dough, 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 sponge roll with berries this coming weekend.

Ingredients:

For the test:

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

For the curd cream:

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

Kitchen gadgets:

oven;
blender, mixer.

Cooking time:

40 minutes.

Preparation:

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

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

3. Line a baking tray with baking paper, pour the dough into a thin layer, place in a preheated oven at 180 degrees, bake until done. As soon as the cake is ready, immediately remove it from the oven, and while it is hot, separate the paper from the cake itself and immediately roll the cake together with the paper into a roll.

3. In order to prepare the curd cream, you need to beat the cottage cheese, sour cream and sugar using a blender; the amount of sugar can be reduced slightly. You should get a homogeneous fluffy mass.
Place the roll on a cutting board, remove the baking paper, and carefully trim the edges. Place curd cream on the roll, leaving a little cream for the top of the roll. Use any berries for the cream; you can make a very tasty sponge roll if you take fresh black raspberries or blackberries. But any berries will do, including frozen ones (they must first be thawed and the excess juice squeezed out).
Roll up the roll, cover with the remaining cream on top, and decorate with berries.

4. Place in the refrigerator for several hours until the dough is soaked in cream. The sponge roll is ready, it's time to call everyone for tea.

Everyone probably remembers these same rolls from childhood, which were sold in any supermarket. Sponge cake, a little cream, jam and a couple of drops of chocolate on top, but it always seemed very tasty. I suggest remembering your childhood and making your own biscuit roll, the recipe for which, as it turns out, is extremely simple.

I haven't bought store-bought desserts for a very long time. Firstly, the composition always worries me. All products contain a lot of components that I don’t understand in the form of all sorts of “Es” that I cannot identify. Secondly, I absolutely love cooking, I love it when the house is filled with the aromas of fresh baked goods, spices, and chocolate. That's why I always try to cook everything myself, especially desserts. I love it when I manage to cook something better and tastier than the original (and without any flavor enhancers), this is a kind of achievement that I am proud of.

Sponge roll - a simple and quick dessert

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

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

When I tried homemade sponge roll for the first time, I couldn’t stop, I prepared it in a new way every day, with different fillings, creams, chocolate, ginger, cinnamon and nutmeg. I settled on the version with berries and butter cream. Try and find your only and most favorite sponge roll!

Nutritional value (per 100g)

Calories: 268.63 kcal
Carbohydrate content: 30.69 g
Fat content: 14.3 g
Protein content: 5.27 g

By 04/09/2018

If guests are about to drop by and you don’t have anything for tea, it doesn’t matter! Surprise them with a homemade dessert, sponge roll, which takes just 40 minutes to make. The beauty of the recipe is that the main thing here is the biscuit; the filling can be anything. You can take the offered cream, and if you don’t have the necessary ingredients, take jams, preserves, chocolate!

Biscuit roll with berries: Ingredients

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

An unusually simple recipe: Sponge roll with cream and fresh berries. Housewives are often afraid to prepare biscuits because they think it is difficult and troublesome. The sponge cake prepared according to this recipe is very simple, quick and never fails. Well, you can prepare the cream to your taste.

eggs – 3 pcs.,
sugar – 2/3 cup,
flour - 1 cup,
baking powder – 1 teaspoon.

cream (fat) – 300 ml,
powdered sugar – 2 tbsp. heaped spoons,
jam, fresh berries.

Cooking method:

Before preparing the biscuit, set the oven to preheat. Biscuit dough does not like to wait long, so it is best to bake it immediately after cooking to prevent it from settling. I preheat the oven to 180 degrees (without fan mode).

1. Beat the eggs and sugar very well with a mixer until white and double the volume. This takes about five minutes. If you beat longer, it will only benefit the sponge cake - this will make it even fluffier.

2. Sift the flour and baking powder through a sieve and add to the mixture. Mix with a mixer.

3. The result is a creamy, very elastic and shiny mass.

4. Cover the baking sheet with baking paper, pour out the dough and carefully level it with a spoon or silicone spatula, forming a rectangle.

5. Place the biscuit in the oven for 15 minutes.

6. While still hot, carefully roll the finished biscuit into a roll and let it cool in this state.

7. The cream is very easy to prepare. Whip cream with powdered sugar.

8. When the biscuit has cooled, we begin to assemble the roll. First, unfold it and trim the edges with a sharp knife. Grease the biscuit with jam. The jam can be absolutely anything, but it’s better with sourness.

9. Place whipped cream on top of the jam.

10. You can put fresh berries on top of the cream. If the berries are large, for example strawberries, then it is better to cut them into several parts.

We present to your attention a recipe for a very tasty delicacy that you can easily prepare for tea.

This roll is very soft and tender. The delicious buttercream and light sourness of lingonberries can’t help but make everyone fall in love. Instead of this berry, you can experiment with any other. In any option, you will get a gorgeous delicacy that goes so well with delicious aromatic tea. Save the recipe and delight your surroundings with such amazing pastries.

Ingredients needed

3 eggs
100 grams of granulated sugar
5 tablespoons milk
1 teaspoon vanilla sugar
a pinch of salt
1 teaspoon baking powder
120 g flour

For cream

100 g butter
100 g powdered sugar
150 g sour cream 25-30%
vanillin on the tip of a knife

For the berry puree

3 tablespoons lingonberries or other berries
2 tablespoons granulated sugar

Let's start the process

First of all, beat the eggs using a mixer. Without stopping in this process, pour in granulated sugar. Beating should take about 5 minutes. Then pour in the milk, add vanilla sugar and salt. Then sift the flour here and add baking powder. Mix everything again with a mixer.
Take a baking tray and place baking paper on it. Grease it with oil and pour in the prepared dough. Using a spatula, smooth it out and put it in the oven, preheated to 180 degrees, for a quarter of an hour.
After this time, take out the cake along with the paper and cover it with a damp towel. Then turn it over and carefully remove the paper. Then use a towel to roll it up and leave it like that until it cools completely.
Let's start preparing the berry puree. To do this, place lingonberries or any other berry in a saucepan, add granulated sugar and put on fire. Stirring constantly, bring to a boil and continue the process for another 5 minutes. After the required time has passed, grind the berries through a sieve.
Let's start preparing the cream. To do this, in a separate container, beat the softened butter with a mixer until fluffy. Then add powdered sugar, vanilla on the tip of a knife and continue the process. Then add sour cream here and beat again.
Transfer the berry puree into the prepared cream and mix well until smooth. After that, put it in the refrigerator for half an hour.
After the required time has passed, unroll our cake and evenly distribute the prepared cream over the surface. Roll the roll again. We do this very tightly. Then place it in the refrigerator for 3-4 hours.
Then sprinkle with powdered sugar, cut into portions and serve.

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