Baked roulade
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ingredients
5 pcs egg 5 tbsp granulated sugar / brown sugar 5 tbsp semi-coarse flour 1 dl whole milk salt 1/2 packet baking powder
Cream
50 ml whipping cream 100 g white chocolate 150 g butter 4 pk egg whites 4 tbsp granulated sugar / brown sugar
progress
This roll is called “pučen” in our country and has been handed down for generations. Recipe from my wonderful grandmother , who we all remember thanks to this roulade. My grandmother baked a classic roulade, pulled the baked body on the stove and covered it , while it was cooling she left the kitchen to do the rest of the work. In the meantime, my grandfather came into the kitchen and wanted to put the covered baking sheet aside. But he did not know that the tin was hot. So when he caught it, he quickly dropped it, right on the floor. 🙂 Of course the baked dough broke, and the roll was over. Usually such a mischief would have gone to the balls but grandma was determined that the roll would be and done. She fluffed the dough, coated it a little with milk and rolled out the “new body” , let it harden, brushed it with cream and skillfully twisted the roulade. Topped with chocolate and that was it. Everyone praised the cake, it was beautifully juicy, it didn’t tear at all, everyone asked how she did it, that it had such a smooth crust without a tear. 🙂 🙂 She shared an unfortunate accident which turned out to be a great cake even for “less clever” housewives. We quickly adopted it from my grandmother and use it to this day. As she used to say “it’s so flexible” and she was right, we each added something to suit ourselves,me for example a handful of nuts, my sister coconut.. and it’s still delicious even if you adjust it to suit yourself. You can also fix a torn biscuit and make a juicy roll by following this trick. Doesn’t have to go all on the balls
1.
Separate the egg whites and egg yolks. Beat the whites with the sugar until frothy. Progressively add egg yolks and milk. (Best when it is room temperature). Sift together flour and baking powder. gradually and slowly add flour to the beaten mixture. Pour onto a baking sheet and place in a preheated oven at 180 degrees, bake for 12 minutes.
2.
Cream: Heat the cream, pour in the chocolate and melt slowly, progressively add the butter. Meanwhile, whisk the egg whites and sugar gently over steam until peaks form. Slowly remove and add to the chocolate.proceed carefully so that the cream does not curdle. Let the mixture cool.
3.
Roll the cooled mixture in a bowl (as if making balls) add a little milk if the mixture seems too dry. Use your hands and mix well to form a “dough” Spread out the baking paper and place the “dough” on it. Cover with a second piece of baking paper (you can also use cling film) and roll out into a rectangle (you can trim the edges nicely) Place in the fridge for a while (about half an hour).
4.
Take out, put down the top paper (foil) and spread with cream. Using the paper, roll into a roll. It’s easier than it sounds 🙂 put back in the fridge to harden. At the end you can drizzle with chocolate (white, milk, bittersweet ) decorate with coconut or chocolate shavings if you like. We can serve it cold
