Tala
I decided to try 3 new recipes at once: this roll, lemon curd and Chantilly cream. I must say - it was a complete delight! The combination of moderately sweet airy sponge cake, freshness and sourness of lemon, and chocolate and airiness of "Chantilly" creates an amazing trio! Thanks for the recipe!
Swiss roll Can't be faster
echeva
Tala, that is, if I understood correctly, first we spread the biscuit with lemon curd, and then shock. cream? right?
Tala
Yes, that's right. At first I made this roll with only lemon curd. The children and I liked it, but my husband said it was too sour. Then I did it only with Chantilly cream on dark chocolate - it was too chocolatey. But when I smeared the biscuit with a thin layer of Kurdish and applied cream on top of it, I got a harmonious taste. Pleased to everyone. Total: in 3 days - 3 rolls.
Vitalinka
Tala, great roll! Did you make a full portion of the cream?
Tala
Made 2/3 of the norm. But I think that 1/2 is quite enough.
MariS
Quote: Tala

I decided to try 3 new recipes for myself at once. amazing trio! Thanks for the recipe!
Swiss roll Can't be faster

I am very glad that the recipe came in handy and makes it possible to experiment!
Thank you, Natasha, for such a beautiful report!

Olga VB
For me, too, for some reason the biscuit stuck a little to the silicone baking paper. That is, the paper was removed normally, but a thin layer of biscuit remained on it.
I cleaned it off and used it for sprinkling.

Custard cream no eggs with half the sugar and blackcurrant jam.
The result is a delicate and fresh taste.
Swiss roll Can't be faster
Thank you, I really liked it.
For sure, I will do more.
The next one is chocolate with nutella.
MariS
Quote: Olga VB


Swiss roll Can't be faster
Thank you, I really liked it.

It's a very beautiful roll, Olya! I'm glad I liked it and thanks for the new version of the filling!
It's time to make adjustments to the recipe - add a list of all the fillings that were used in this roll!
Olga VB
Here's how I promised.
Swiss roll Can't be faster
I added a tablespoon of cocoa to the dough, as a cream I used instant nutella with Brazil nuts (chocolate-nut paste).
Delicious, especially with milk or kefir.
Accept with gratitude
MariS
Quote: Olga VB


Swiss roll Can't be faster

Delicious, especially with milk or kefir.
Accept with gratitude

Thank you very much - it's so nice that I liked the roll! It's like a reward for me!
I love it so much too - with milk ... It's also delicious with such a filling! Need to try!
Olya, thank you very much for the kind words and such beautiful photo reports !!!
Wiki
I also made a roll. Very delicate and delicious. And it's easy to cook because the composition is verified. Thanks a lot for the recipe!
I did it with apricot jam, it melts in your mouth.
MariS
Quote: Wiki
I did it with apricot jam, it melts in your mouth.

Oooh, how delicious it is - with apricot !!!
I am very pleased,Wikithat you liked the roll - cook for good health!
Shi-svetulya
MariS, I hasten to say thank you for the recipe! while a friend was studying with my daughters, I made a roll for tea! delicious food !!!! thank you very much
MariS

Quote: Shi-svetulya
while a friend was studying with my daughters, I made a roll for tea!

Shi-svetulyaIt's great that there is such a friend - thanks to her!
And I am very pleased that I liked the roll. Bake for good health and let the daughter grow up and become mother's helper!
Lion cub
MariS, thank you so much for the recipe. I still bake it - and for them (the children) everything is not enough and not enough ... I already baked it with cottage cheese cream and simply with boiled condensed milk and nuts. Vkusnoooo!
MariS
Quote: Lion cub
I bake it all - and they (children) are not enough and not enough ...

Lucky for your kids Olya! Bake for good health - it is so nice that the recipe is pleasant and, especially happy that the children fell in love with it !!!
I'm also going to bake with curd cream for a long time, thanks for reminding me!
N @ dezhd @
Marina, the roll is amazingly tasty, tender. I just baked it, cut off an edge "to trim it," I liked it very much, trimmed the other edge, while nobody was at home. Made with Chantilly cream, Tala so chocolate told, a little higher about this cream, so it also wanted.
I will definitely repeat, now we will try different fillings
MariS
Quote: N @ dezhd @
I just baked it, cut off an edge "to trim it", liked it very much, trimmed the other edge, while no one was at home

I understand ... I also find it difficult to stop when I align the edges.
I hope the family has something left of the roll?

Quote: N @ dezhd @
I will definitely repeat, now we will try different fillings

Nadia, good health! I am so pleased that I liked the recipe!

The girls here generously share the fillings for the roll, thanks to everyone. Now there is such a variety of options - there is a choice ...
N @ dezhd @
Quote: MariS


I hope the family has something left of the roll?


Of course left! Thanks a lot today
MariS
Quote: N @ dezhd @
thank you I was overwhelmed

It's great - it's so nice to cook when the household is grateful !!!
PapAnin
To the author for the recipe THANKS !!!!!!
I've never made a biscuit before.
To say that I liked it is to say nothing!
I liked the roll very much!
Made with apricot jam. It turned out too sweet for my taste.
Next time I won't sprinkle sugar on a towel, I'll try.
Although, after a piece of roll stood in the refrigerator for a couple of days,
somehow the sweetness has ceased to be so intense.
I got gratitude from my girls!
This is despite the fact that they are constantly at war with me over baking.
Rather, my daughter is always on my side, and my mother, although she remains in the minority, but in terms of the number of "votes", the preponderance is always on her side!
And considering how quickly it gets done, the recipe has gotten a permanent place in my kitchen!

The only question is, why mix flour in this way?
It seemed to me that if you continue to beat with a mixer and add a little flour, it will turn out the same.
Next time I'll try.
Olga VB
George, If you do not intervene slowly, then the flour will precipitate the whipped proteins.
This will be very noticeable in the height of the biscuit, but when the biscuit is baked in a thin layer, like on a roll, the difference in height is practically not noticeable.
But in lightness, airiness is still felt.
I did it this way and that way - I liked the classical method more by the result, but the "improved" one is also quite nice.
MariS
Quote: PapAnin
To say that I liked it is to say nothing

Nice to hear! Thank you, George... Author - Julia Vysotskaya, and I her
I depicted the author's idea here. Now I often use it myself ...

Quote: PapAnin
I got gratitude from my girls!
It is so nice when loved ones are grateful for their care! I want to do even more.

Quote: PapAnin
The only question is, why mix flour in this way?

Olya already explained everything very well, thanks for the help!

Quote: PapAnin
Made with apricot jam. It turned out too sweet for my taste.

Apparently the jam was too sweet. But I never tried it with apricot ... my favorite! I often do it with sour jam: plum, currant.

PapAnin
Quote: Olga VB
If you do not intervene on the sly, then the flour will precipitate the whipped proteins.
Understood thanks.
I will try this way and that so that I can really compare and make a choice.
Quote: MariS
Author - Julia Vysotskaya, and I her
I depicted the author's idea here. Now I often use it myself ...
That's great!
At Vysotskaya, I did not see it, but I saw it at you! Thank you very much!

Quote: MariS
Apparently the jam was too sweet. But I never tried it with apricot ... my favorite! I often do it with sour jam: plum, currant.
So I also wanted with sour, even made lemon jam, but rejected it.
The next one will definitely be sour, I don't know with which one yet.
But it seemed to me that the sponge cake itself is also too sweet, if you reduce the amount of sugar a little - will this affect the dough?
Or is it better not to reduce sugar, but to compensate for the sweetness with a sour filling?
Olga VB
The biscuit will not suffer from a smaller amount of sugar, and as for the jam, you can also spread it less.
Alternatively, you can remove the powdered sugar.
If it is already too sweet, then you can squeeze lemon juice into the same apricot jam and bring to a boil or slightly soak a biscuit with it.
PapAnin
In, I just, the sprinkling and decided to remove first.
And I'll try lemon juice in jam.
Thank you!

The option "less to smear" caused a storm of protest among the female half of the eaters!
MariS
Quote: PapAnin
The option "less to smear" caused a storm of protest among the female half of the eaters!

Solidarity with your female half - it is categorically not suitable to "smear less"!

Quote: PapAnin
sprinkling and decided to remove it first

And for me, sugar topping is just a decoration for a roll.
Of course, if you use it in small quantities.
Ilona
Marina, take another report on your fast and tasty roll. She baked for a gathering of large families for the Children's Day.
The filling was made with whipped cream with mashed blueberries and a little gelatin.

Swiss roll Can't be faster

Swiss roll Can't be faster
MariS
Quote: Ilona
She baked for a gathering of large families for the Children's Day.
The filling was made with whipped cream with mashed blueberries and a little gelatin.

Ilonchik! What kind of a needlewoman-entertainer are you - decorate the roll! Well done!
And the filling is so generally ... I want the same!
Thank you for such beauty.
Ilona
Marin, try it by all means! Delicious!!! I disposed of last year's blueberries with sugar - you can't drag them by the ears!
And she decorated it like in the theme of families with many children. Family - Seven "I"))) Here are Seven "I" and hold hands, forming a big family!
MariS
Quote: Ilona
And she decorated it like in the theme of families with many children. Family - Seven "I"))) Here are Seven "I" and hold hands, forming a big family!

Nicely decorated, well done! I generally adore such families and especially parents!
I will definitely try with such a filling, thanks for the new version!
Summer
MariS, Marinochka, thanks for the roll, invariably guaranteed result! Cooking yummy in 15 minutes is great! The recipe went to the people, and I also rewrote it in my notebook
Albina
What a great recipe I love simple and quick recipes.
MariS
Quote: Summer

The recipe went to the people, and I also rewrote it in my notebook

This is what pleases! It's nice that the recipe lives on. Olesya, try it - suddenly it will become your lifesaver!
Quote: Albina

I love simple and quick recipes.

Thank you, Albinathat dropped by! Bake to your health.
Summer
Quote: MariS

This is what pleases! It's nice that the recipe lives on. Olesya, try it - suddenly it will become your lifesaver!

Marin, so he is my magic wand, I copy only those recipes that have taken root in my notebook, so that God forbid what happens to my equipment and my favorite recipes are covered with a copper basin, again the notebook will remain for descendants

..... And someone to me on you?
MariS
Quote: Summer
again, the notebook will remain for descendants

This is a good idea and I have already made some valuable entries in my notebook - I need to take over from my parents. Olesya, you have a new avatar, sorry, I didn't recognize it right away ...
Albina
Marina, thanks for the wonderful recipe. I wondered what to please my friends with on Sunday. I will definitely still bake. This is a recipe from the category "it couldn't be easier"
Swiss roll Can't be faster
Sorry, photo is inverted
MariS
It's nice that I liked the recipe - for good health, Albina! Does the jam look like currant? And I also liked the banana-chocolate one with the apricot one.This is generally a classic combination for both baking and ice cream. Try it on occasion.
Albina
The roll is no longer there. Currant jam, because you need to eat it faster. And in the biscuit, it went well. I thought to do more with Nutella, but did not immediately cook 2. Maybe tomorrow I will.
Quote: MariS
still banana-chocolate.
How to cook it?
MariS
Quote: Albina
How to cook it?

Grind bananas (you can use a blender), then melt the chocolate in a water bath - mix everything and add sugar to taste. I took all the proportions by eye. You can add butter to the melted chocolate - this is already an option.
Albina
After that I made a cake out of such a biscuit. Baked, cut into 4 pieces and smeared with creamy cream (from a bag). I haven't finished eating yet, because I'm putting it on the balcony so that the creamy cream doesn't drip at all. If it was on the table, it would have already been eaten.
MariS
Quote: Albina
such a biscuit cake

Cake is an idea! Thank you, Albina! Baked cakes - added a little flour (somewhere in the beginning there is a photo), but the cake should be tried.
Albina
Quote: MariS
Thank you Albina!
Please. This is what first came to my mind. Because it really takes very little time and the result pleased me
MariS
Albina, !!!
Antoshkina
MariSThank you very much for the recipe, the roll turned out to be excellent, very tender!
kseniya D
Marinochkaand I am with a report. Incredibly fast, I didn't even expect that so much !!! The eggs were beaten with sugar in 4 minutes, then she did not beat. I missed it first with liquid plum jam, and then with apple jam. The roll curled up, in general, no problem, no cracks. It melts in the mouth. : nyam: Great recipe! I think that with us it will be a lifesaver when we need something for tea right this minute.

Swiss roll Can't be fasterSwiss roll Can't be faster
Katko
I'll take it to bookmarks
nirazu vzhist still not twisted rolls
Tanyushechka
MariS, Marina, thank you very much for such a wonderful recipe, accept my report Swiss roll Can't be faster
MariS
Ksenia, Oksana,Tanyushechka, You have got very beautiful rolls! I'm glad I liked the recipe. Thank you for the nice reports!
solmazalla
Thanks for the recipe. For a long time lay in the bookmarks, and then suddenly gathered and did. This is just lightning-fast production, and why was I afraid to take rolls
Now it will be registered with me forever, especially since the jam that I make on jellfix from 300g of sugar per kilo of berries is ideal here. Now made from red currant

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