European honey roll with prunes in chocolate

Category: Confectionery
European honey roll with prunes in chocolate

Ingredients

Biscuit:
Eggs 4 things.
Yolks 2 pcs.
Sugar 100 g
Honey 30 g
Wheat flour 130 g
Soda 1/4 tsp
Salt pinch
Chocolate-covered prune jam 250 g
Mousse:
Gelatin 5 g
Water for gelatin 25 g
Mascarpone 100 g
Custard 100 g
Cream 35% 150 g
Powdered sugar 1 tbsp. l.
Velours:
Cacao butter 50 g
White chocolate 50 g

Cooking method

  • To be honest, such a roll is perfect for a festive table, because it is beautiful, tasty, original. And even honey - you can say traditional pastries for the New Year's table.
  • But, naturally, this cake just happened to me
  • As an interlayer, I used prune jam in chocolate, prepared in the plum season.
  • Well, now my cake:
  • Honey biscuit:
  • European honey roll with prunes in chocolateBreak 4 eggs and 2 yolks into the mixer bowl (we don't need proteins), add sugar, honey and vanilla. Beat for 3 minutes at high speed. Switch to medium speed and beat for 10 minutes. We will get a very airy and stable mass.
  • European honey roll with prunes in chocolateSift flour, starch, salt and soda into a separate bowl. Pour half of the sifted mixture onto the whipped mass. Gently stir in, pour out the other half and stir in just as carefully, trying not to sediment the mixture.
  • European honey roll with prunes in chocolateWe line the baking sheet (from the oven) with parchment, pour out and level our mass.
  • European honey roll with prunes in chocolateBake at 200C for 12-15 minutes until deep brown.
  • European honey roll with prunes in chocolate Sprinkle powdered sugar on a towel. We turn the cake over on it (the parchment will be on top) and carefully remove the paper while hot. I'll make a reservation right away that at this stage I chiked the desired size of the biscuit for my form.
  • European honey roll with prunes in chocolateRoll up the roll (on the short side) with a spiral in a towel and leave to cool in a covered state. This way we will avoid cracks. Oh, my favorite Soviet towel ...
  • European honey roll with prunes in chocolateAfter cooling, we unfold the roll, coat with jam, leaving 2 cm uncoated from the short edge.
  • European honey roll with prunes in chocolateWrap
  • mousse:
  • European honey roll with prunes in chocolatePre-soak gelatin.
  • European honey roll with prunes in chocolateWhisk mascarpone at room temperature with sugar and custard.
  • European honey roll with prunes in chocolateIn a separate container, whip the cream and powdered sugar.
  • European honey roll with prunes in chocolateMix the mascarone, cream, and gelatin
  • European honey roll with prunes in chocolatePour 2/3 of the cream into a mold
  • European honey roll with prunes in chocolateWe melt the roll.
  • European honey roll with prunes in chocolateWe level the surface with the remains of the cream. Freeze.
  • So, at least 6 hours have passed ...
  • European honey roll with prunes in chocolateVelor: mix cocoa butter and chocolate, melted separately. Add dye if you wish.
  • European honey roll with prunes in chocolateWe release the cake from the mold and quickly place it in the combat box until condensation forms.
  • European honey roll with prunes in chocolateAnd the most favorite fun part - we cover with velor. Beauty is born right before our eyes!
  • In principle, any plum jam is suitable for impregnation, but this is especially wonderful, because the plum is whole, and even in chocolate ...
  • Thanks to the author of this wonderful jam!

  • Chocolate-plum jam (Elenka)

    European honey roll with prunes in chocolate


celfh
Olga, Oh, how delicious!
aprelinka
L-olga, beauty! delicious food! oh, someday I will grow up to velor. there is only a new refrigerator with a freezer left to buy and a shokopult)))) for velor
Matilda_81
Olgaand what kind of custard do you use? Is this a required option? Can you substitute pudding?
P.S. The husband asked for a roll for the weekend. I thought, just a roll is boring, I’ll drown the roll in mousse, in the form of Boucher. I thought no one had thought of it yet. And here is your recipe! I made an ordinary biscuit, missed it with fruit confit. wrapped the roll in plastic wrap and sent it to the freezer. Here on Thursday I will drown in moussek! Thanks for the recipe
L-olga
I don’t know, I don’t use puddings. And your favorite custard is always in use.

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