Marlenko roll,
Last Updated on
ingredients
Honey dough:
4 pcs golden sugar 2 tbsp granulated sugar 2 tbsp honey 2 tbsp black tea 2 tbsp melted butter 4 tbsp plain flour 1 tbsp baking soda 1 pinch salt 4 tbsp ground nuts egg white (4 egg whites)
Filling:
250 g Mascarpone 400 g sour cream 16ˇ% 2 tbsp honey 70 g powdered sugar 1 tbsp lemon juice 1 KL vanilla extract 4 tbsp water 4 slices gelatine
On top:
1 cup black tea 2 handfuls chopped nuts
progress in the video above
A fluffy roll inspired by the famous honey cake.
1.
Crack the eggs and separate the yolks from the whites.
2.
Mix the egg yolks with the sugar and honey. Add tea, melted and cooled butter.
3.
Add the sifted flour with soda and salt to the yolk mixture.
4.
Finally, lightly fold in chopped nuts and egg white.
5.
Pour the batter onto a baking sheet lined with baking paper and bake at 180°C for about 15 minutes.
6.
Turn the crust out onto a tea towel dusted with icing sugar and roll it and the tea towel into a roll and leave it to cool completely.
7.
Mix the filling with mascarpone, sour cream, honey, icing sugar, lemon juice and vanilla.
8.
Thicken the filling with gelatine (see video) and refrigerate for 60 minutes.
9.
Later, spread the filling on the cake (keep about 2 tbsp of filling to spread on the surface) and roll again into a roulade, which you drizzle with tea, spread with the remaining filling and sprinkle with chopped nuts.
10.
Chill for an hour and serve.
