Ricotta and strawberry roll cake

Category: Bakery products
Ricotta and strawberry roll cake

Ingredients

Biscuit:
eggs (weight without shell) 180 g
sugar 90 g
wheat flour of the highest grade 90 g
Cream 1:
ricotta 250 g
powdered sugar 55 g
strawberry jam 150 g
Cream 2:
ricotta 250 g
Strawberry 200 g
condensed milk with sugar 175 g
sour cream 15% 125 g
strawberry jam 50 g
milk 100 g
gelatin 20 g
vanilla essence 2-3 drops

Cooking method

  • Ricotta and strawberry roll cakeCombine eggs (not cold) with sugar.
  • Ricotta and strawberry roll cakeBeat into a fluffy light mass.
  • Ricotta and strawberry roll cakeAdd sifted flour and stir gently with a spatula.
  • Ricotta and strawberry roll cakePlace the dough on a baking sheet lined with baking paper and smooth.
  • Ricotta and strawberry roll cakeBake in an oven preheated to 200C (convection 180C) degrees for 10-15 minutes.
  • Cool the finished biscuit on the paper on which it was baked. Cover with foil and leave for 8-10 hours.
  • Ricotta and strawberry roll cakeBrush the biscuit with strawberry jam.
  • Ricotta and strawberry roll cakeMix Ricotta with icing sugar.
  • Ricotta and strawberry roll cakeSpread over the jam.
  • Ricotta and strawberry roll cakeRoll up the sponge cake. Wrap in plastic and refrigerate for two hours.
  • Ricotta and strawberry roll cakeCut the roll into washers about a centimeter thick.
  • Ricotta and strawberry roll cakeCover the form with foil so that there are free edges. Lay out the pieces of the roll, trying to avoid any voids between them.
  • Ricotta and strawberry roll cakeChop the strawberries in a blender.
  • Ricotta and strawberry roll cakeMix ricotta, strawberry puree, condensed milk and sour cream, add a few drops of vanilla.
  • Ricotta and strawberry roll cakeCombine milk and gelatin in a saucepan. Warm up, without boiling, so that the gelatin is completely dissolved.
  • Combine with cream, stir.
  • Ricotta and strawberry roll cakeFill the form with a roll half the height with cream, send it to the freezer for 10-15 minutes. Put the rest of the roll, fill the form with cream to the end.
  • Refrigerate for an hour. When the top of the jelly has set, cover it with the free ends of the film. Return to refrigerator for 5-6 hours, preferably overnight.
  • Turn the cake onto a plate, remove from the bowl and release from the plastic.
  • Ricotta and strawberry roll cake
  • Ricotta and strawberry roll cake


kirch
Oh-she-she, Manechka, how beautiful. I can imagine how delicious it is. And the ricotta bought? She is very dear
Kinglet
Sonadora, that it is ... dump head how delicious it is Manyayayayaya, well, why such a recipe in strawberry-free time, lay out aaaaat, make fun of strawberry lovers.I'm always looking forward to the strawberry season with great impatience, and now I will start to count the clock at all in the bookmarks will be waiting for him with me such your absolutely gorgeous recipe Thank you!
Sonadora
Ludmila, Vika, girls, thank you very much.
The cake, of course, is far from ideal, such a crooked "pastry chef" of me. No matter how I tried to lay out the rolls tightly, the cream still leaked out, although it was quite thick.

Ludmila, purchased. I take the Belarusian Bonfesque, its price is more adequate, and the stock in Lenta was absolutely wonderful: 74 rubles per 250 grams.

Vika, with frozen did. Struggling with last year's harvest.
Kinglet
Manya, nothing is "crooked" - how is it "crooked" when you look at the pictures and flood the floor of the room with saliva, and then you read the description - and the whole room is already flooded, and the neighbors below shouting "turn off the tap, flooded or" Don't invent anything about the cream, it seems to me that this is even better, more correct and more aesthetically pleasing, well, as in my opinion, so sure
Quote: Sonadora
with frozen did. Struggling with last year's harvest.
Well, naaaado, but in the photo, well, it's just poured fresh, it's significant, and we will write it down: it is possible with frozen, hurray
Sonadora
Oh, Vic, I want it straight like a picture, but it doesn't work.

And with frozen not only Mona, but also Nuna. Although fresh is on sale, it has neither taste nor smell.
kristina1
Sonadora, Manya, happy holidays, I don’t want to watch me like that ...and then for these holidays I gobbled up pastries, and then run 10 km, reduce my fats ... but I'll bookmark it, it's too beautiful cake, I would have eaten it right now, bookmarked ... and thank you ..
bibigon40
Ricotta and strawberry roll cake
Thanks for the recipe, it was delicious.




Sonadora
Mayan, super! A very beautiful and neat cake turned out. I am very glad that I liked it.

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