Why does the sponge roll break? How to cook sponge roll

Good afternoon, dear readers. IN last time my wife wrote about that, and today we’ll talk to you about how to make sponge roll at home. In fact, everything turned out to be not so difficult and relatively fast.

And the best part is that the roll turns out tender, tasty, and just melts in your mouth. Moreover, over tea, with the family, one roll goes away at a time, it’s nice. And so let's get started.

Sponge roll - general principles of preparation.

Roll is one of the favorite delicacies of those with a sweet tooth. Store-bought ones are also very tasty, but home-cooked ones with your own hands are much tastier. And so let's consider general principles how to make sponge roll at home.

1. The roll is prepared very quickly, so you need to prepare all the ingredients, filling and utensils in advance. Usually baked on a baking sheet, greased with oil or placed on paper and also greased well with oil. And you shouldn’t leave the stove while cooking. The dough can bake quickly, you might miss it.
2. Ready dough It is recommended (unless otherwise indicated in the recipe) to immediately place it on a towel from the oven and roll it directly with it, gradually removing the paper. Then they unfold it and coat it with filling, then roll it up again.
3. Any cream can be used for filling - curd, cream, protein, chocolate, fruit, banana, strawberry, as well as jam, preserves, condensed milk, halva.
4. The top of the roll can also be decorated with anything: sprinkle with coconut flakes, spread with cream, condensed milk, pour over syrup, chocolate, and so on.
5. You need to apply the filling directly to the hot, finished dough.
6. It is advisable that the filling is not too thick and not too liquid. And the consistency should be as uniform as possible.
7. When rolling the roll, try not to squeeze it, otherwise the filling may leak out or the dough will get crushed or break.
8. To give the roll spicy taste, the baked sponge sheet can be sprinkled with rum or cognac over the entire surface.

Well, here are some tips, and now let’s get straight to the recipes. Where some steps will be repeated, I will refer to the recipes above.

Biscuit roll with boiled condensed milk.

Prepare sponge roll at home using a quick fix. You can say this classic recipe. My wife loves condensed milk, so my first recipe was a roll with condensed milk.

We will need:

1. Chicken egg - 5 pcs;
2. Flour - 1 glass;
3. Sugar - 1 glass;
4. Slaked soda - 1 teaspoon (1 teaspoon of soda + 1/2 tablespoon of vinegar 9%).

Filling:

1. Condensed milk - 1 can (or simple condensed milk).

Decoration on the roll (optional):

1. Condensed milk - 2-3 tablespoons;
2. Coconut flakes;
3. Chocolate - 100 g;
4. Confectionery powder.

Step 1.

Prepare the dough. Beat eggs with sugar and add slaked soda and flour. Beat thoroughly. This volume is enough for a large baking sheet.

Step 2.

Line a baking sheet with parchment paper and grease with oil. Pour the dough evenly into a preheated oven at 200 ºC for 8 minutes.

Step 3.

We take out the dough, divide it into 2 parts and while it is hot, apply condensed milk and roll it up.

Step 4.

Now let's decorate. Grease the first roll with white condensed milk. Sprinkle with coconut flakes.

For the second roll it is more difficult. Grate the chocolate and melt in a water bath. Now grease the top of the roll and sprinkle with multi-colored confectionery powder.

That's all, now drink tea.

Curd roll.

You can make curd biscuit roll at home. It also turns out very tasty, it’s best if the cottage cheese and sour cream are homemade, it’s simply delicious.

Ingredients:

1. Egg - 4 pcs;
2. Sugar - 120 g;
3. Flour - 70 g;
4. Soda - a pinch;
5. Starch - 50 g;
6. Boiling water - 2-3 tablespoons.

Filling:

1. Cottage cheese - 200 g;
2. Condensed milk - 150 g;
3. Sour cream - 100 g fatty and thick;
4. Butter - 100 g.

Step 1.

Sift flour into a bowl, add baking soda and starch. Remove the eggs from the refrigerator about 15 minutes before cooking. Beat the eggs into a bowl and beat with a mixer. Without ceasing to beat, add boiled hot water with a spoon.

Step 2.

Gradually add sugar and continue beating for 3-5 minutes until a fluffy and light foam forms.

Step 3.

Prepare the baking sheet. First, turn on the oven at 180 ºC. We put parchment paper and grease with oil. Add the dry mixture into the egg mass, but do not mix too much.

Step 4.

Pour the dough onto a baking sheet, level it and put it in the oven for 10 - 12 minutes. Bake until golden brown. In the meantime, you can prepare the filling, but keep an eye on the dough.

Step 5.

We rub the cottage cheese through a sieve. Start beating with a mixer and gradually add sour cream. Then slowly add condensed milk and beat for another 2 minutes.

Step 6.

Warm it up a little butter until soft. Beat it separately until fluffy.

Step 7

Now add the butter to the cottage cheese and beat for another half minute. When ready, put this mixture in the refrigerator.

Step 8

Remove the baking sheet when the dough is ready. We are preparing a towel. Sprinkle one side with a little sugar.

Step 9

Turn the layer of biscuit over onto a towel, remove the parchment paper and roll it into a roll along with the towel. Leave it like this for 3-4 minutes.

Step 10

Now unwrap it, grease it with the prepared cream and wrap it again. Place in the refrigerator for at least 1 hour. Better for the night.

Then we take it out, let it sit on the table for 10 minutes, cut it into pieces and serve it with tea or coffee.

Sponge roll "Watermelon".

You can make a very nice sponge roll at home if you make the dough multi-colored. As an example, you can make a watermelon. This roll is perfect for children's party and the kids will be delighted.

As a filling in original recipe used cottage cheese as described in the recipe above. But I decided to make a sweet filling - raspberry jam.

Here's what we need:

1. Flour - 6 tablespoons;
2. Sugar - 6 tablespoons;
3. Egg - 6 pcs;
4. Vanilla sugar - 1 sachet;
5. Baking powder - 1 tablespoon;
6. Salt - 1 pinch;
7. Food coloring red and green, gel - 2 g.

Filling:

1. Any thick jam or jam - 1 glass;
2. Cream - 250 g;
3. Powdered sugar - 1/2 cup.

Butter cream for decorating the roll :

1. Butter - 200 g (82% fat);
2. Powdered sugar - 300 g;
3. Vanilla extract - 2 teaspoons;
4. Milk - 3-4 tablespoons.

Step 1.

We make dough for “Watermelon” - a sponge roll at home. Separate the whites from the yolks, put the whites in the refrigerator.

To separate the whites from the yolks, you can watch the recipe or watch the video below.

Now beat the yolks thoroughly with sugar and vanilla sugar.

Step 2.

Now take out the egg whites and beat with salt until they form a fluffy, stable foam. Add the whites to the yolks in three additions, beating thoroughly.

Step 3.

Now add flour with baking powder and mix thoroughly.

Step 4.

Divide the dough into two equal parts. Add red dye to one, green dye to the other. Mix thoroughly until the color is uniform.

Step 5.

Now put parchment paper on a baking sheet and grease it with oil. Place foil folded in half in the middle. Pour one dough onto one side and level it out.

Then we remove the foil and pour the second dough onto the other side, leveling it so that both doughs come together, but do not mix too much.

Step 6.

Bake in the oven at 190 ºС for 15 - 17 minutes.

Step 7

We take out the finished dough and turn it over on a towel, parchment side up, remove it. Starting with the red dough, roll the roll together with the towel along the short side. And leave to cool for 3-4 minutes.

Step 8

Whip cream with sugar. After the biscuit has cooled, unroll it, spread it with jam or jam, whipped cream on top and wrap it starting from the red side.

Roll the finished roll into cling film and put it in the refrigerator for 1 hour. Then we take it out and decorate it as desired.

But we decorated it butter cream according to the recipe described in the video below. Just for beauty they added the same green ones food colorings, to white cream didn't stand out. It turns out very beautiful.

Can you make seeds? regular chocolate, melting it.

That's all for me, share your comments, try cooking and everything will work out for you. Bon appetit.

Updated: September 26, 2018 by: Subbotin Pavel

Rolling a sponge roll is not that difficult. The main thing is to get used to it :-) Firstly, the baked layer of sponge cake should not be thick. Get used to how much dough should be exactly for your baking sheet. Secondly, the formation cannot be overdried. Watch carefully: as soon as it turns a beautiful golden color, remove it. Thirdly, if the already inverted layer has sharp, heavily colored edges (there was less dough there than in the middle, and it was fried), quickly cut off the edge along the entire length with a sharp knife. Otherwise, it will break the biscuit when folding. Fourthly, the biscuit layer must be “dumped” :-) onto a damp (not wet, not dry, but damp) cotton fabric (napkin, towel, just a piece of fabric). Immediately, while the layer is hot, roll up the roll TOGETHER with the fabric. Those. it, the fabric, ends up inside the rolled up roll. When the roll has cooled COMPLETELY, roll it out, spread it with cream or filling and roll it again WITHOUT fabric.
I have a favorite roll recipe, though not classic sponge cake, but very tasty. And it's done quickly. If I have sudden guests, I bake this roll. Never let me down. Here it is just rolled up WITHOUT fabric, but always in a hot state. And he shouldn't be fat. This amount is for a standard large baking sheet. If the baking sheet is smaller, you need to reduce the amount of products by 1/3.

ROLL "VEROCHKA"

Dough: condensed milk 1 can, eggs 3 pcs., flour 1 glass, margarine 50 g, soda 0.5 tsp.
vanillin (or zest, I prefer lemon zest)
Filling: 2 cups sour cream (not strained, liquid, it will not be a cream, but an impregnation)
sugar 4-6 tbsp. l., nuts (raisins, dried apricots, prunes) 1/2 cup

Mix the contents of a can of condensed milk, melted margarine, eggs and flour. Add slaked soda. Grease the tracing paper on both sides, place it on a baking sheet, pour the dough evenly over it (the amount of dough in this recipe designed for a large baking sheet, for a standard oven). Bake in an oven preheated to approximately 200 degrees until a beautiful golden color (do not overcook). After removing from the oven, place it on the table with the tracing paper facing up, remove and discard it. If the edges have hardened, quickly trim them with a sharp knife. Pour the hot layer with sour cream and sugar and distribute the filling evenly (whoever has what and who likes what, to choose from: nuts, steamed dried apricots, steamed prunes, raisins, cherries, etc.). Quickly, tightly and neatly roll up the roll, place it seam side down, and then do whatever you want with it: you can fill it with any glaze, sprinkle it with powdered sugar, and finally eat it like that, but let it sit in the refrigerator before that to perfect the taste.

06.06.2002 10:01:57, Siberian

The roll, which does not break when rolled, is prepared in less than half an hour. It is important to immediately turn on the oven and heat it up to 170 degrees Celsius, prepare a baking sheet, and oil the parchment. As soon as the dough is kneaded, it must be immediately put into the oven and monitor the temperature so that the baked goods do not dry out. Roll the roll twice. First, it is hot together with the paper so that the dough “remembers” its shape, then the cooled dough with jam or cream is rolled up. I would like to draw your attention to the preparations for this.
It will take 25 minutes to prepare and the ingredients listed in the recipe will yield 6 servings.

Ingredients:

- chicken egg – 4 pcs.;
- granulated sugar – 4 tbsp;
- wheat flour – 4 tbsp;
- baking powder – 1\2 tsp;
- jam, powdered sugar.

Recipe with photos step by step:

Break into a bowl chicken eggs, add four full tablespoons granulated sugar. We take all products room temperature.
Using a mixer, beat the eggs with sugar until the mass increases in volume by about 3 times. In appearance, this mixture should be creamy, fluffy and quite dense.




Mix high-quality flour with baking powder and sift through a fine sieve. Gradually add the sifted flour into the bowl with the whipped mixture using uniform circular movements, stirring the ingredients until smooth.




Knead for a long time biscuit dough you can’t, as soon as all the lumps of flour disperse, you need to stop kneading.




Place a sheet of parchment on a baking sheet, glossy side up, and fold in a small edge along the edges. Spray the parchment with vegetable oil.
Spread the dough out in an even layer and level it with a spatula.






Place the baking sheet in an oven preheated to 170 degrees on the middle level, bake for 8-10 minutes.
We take out the baking sheet, remove the biscuit, and immediately roll it up with the paper. Leave for 10 minutes.




Cut off a clean sheet of parchment, place the biscuit on the edge, carefully unfold it, remove the parchment on which the roll was baked.




Apply a thin layer to the biscuit fruit jam or any cream, roll the sponge cake again with the jam inside and place it seam side down.




After a few hours, use a sharp wide knife to trim the edges of the biscuit. Pay attention to this one too

Baking is a very long and painstaking process. Our society, not unreasonably, believes that culinary masterpieces are born in true pain. They require complete dedication and enormous investment of time. So, do not try to dissuade the supporters of this hypothesis if they are lucky enough to taste the dish you have prepared. Sweet pastries for tea are especially in demand. Great option It will become a quick biscuit roll in 5 minutes. It's very easy to prepare, various fillings and impregnations give the dessert a new taste. And let the time spent on making this delicious sweetness forever remain your little secret.

A simple and quick recipe for a delicious sponge roll.

The basis of all versions of sponge rolls is the cake, which, while still warm, must be greased with a filling suitable for the occasion and rolled into a tube.

The simplest and fastest classic recipe for a biscuit roll will require the following ingredients:

• 250 grams wheat flour premium quality;
• 200 grams of granulated sugar;
• 3-4 chicken eggs;
• 0.5 teaspoon of soda (quench);
• salt on the tip of a knife;
• filling (cream, jam, preserves, etc.).

Stages of preparing the crust:

1. Before starting work, turn on the oven to heat up by turning the temperature control knob to full power;
2. Prepare a rimmed baking sheet by lining it with oiled parchment or foil;
3. Separate the eggs from the shell, add sugar, salt and beat thoroughly until thick foam. In this case, the mass should at least double in volume;
4. Gradually add flour, sifting through a sieve. This will give the dough additional lightness and airiness. Add slaked lemon juice or vinegar soda. Stir;
5. Spread the dough evenly in a thin layer over the baking pan. Place in the oven and bake at 200 degrees for about 5 minutes without opening the door;
6. Carefully remove the hot cake from the baking sheet, remove the foil (paper), quickly grease with the filling and roll into a tube. It will take a few more minutes for the sponge cake to soak in the filling and you can serve it.

It is very important that before preparing a sponge roll, you should think through the sequence of all actions. Prepare food, oven and filling in advance. If you wait too long and the cake cools down, you won’t be able to roll it up.

Cream for biscuit roll based on condensed milk

Fillings for confectionery using condensed milk is always the best: favorite, tasty, high-calorie. If you just grease something with condensed milk, it will already be delicious. Therefore, cream for biscuit rolls based on condensed milk is always a win-win option.

To prepare it you will need the following ingredients:

• 1 can of condensed milk (without herbal additives);
• 1 stick of butter 80% fat (made from cream);
• 1 teaspoon of aromatic fragrance (liqueur, balm).

Preparing the cream:

1. To make the cream less liquid and its color more saturated, a can of condensed milk can be pre-cooked. Remove from tin can paper label. Put a plastic bag on it and put it in a saucepan with cold water. Cook for 3 hours so that the water covers the top the entire time. Cool to room temperature;
2. Chop a stick of butter with a knife. It should become soft, but not melt;
3. Add condensed milk to the butter and beat with a mixer until smooth and thick. Add fragrance (optional), beat for a minute and the cream is ready.

A good cream always comes from natural products. Its only drawback is that it melts. Roll with cream filling Best stored in the refrigerator.

Recipe for cream with jam

The main trick sweet pastries with cream and jam is that the cake is first coated with jam or jam, and then with a layer of cream. If you are not a gourmet and prefer simple dishes, then simply brush the sponge cake with your favorite jam.

For those who love cream and jam, but don’t want to bother with each filling separately, the following recipe is ideal:

• ½ stick of butter;
• 200 grams of your favorite jam;
• 15 grams of vodka.

Preparation:

1. Beat separately half the volume of jam and slightly softened butter;
2. Combine the whipped ingredients and mix with a blender. Add the rest of the jam and alcohol, whisking. The cream is ready.

The jam filling has another option that is suitable for a children's table:

• 1 pack or package soft cottage cheese(180-200 grams);
• ½ cup jam.

Preparation:

Beat the cottage cheese and jam until smooth and coat the biscuit. Place in the refrigerator for a couple of hours.

Cooking with bananas

It would be very original to offer guests a roll with fresh fruit or berries. Classics of the genre - biscuit and bananas, which do not require special preparation. Just peel and cut.

For banana roll you will need:

• 100 grams of premium wheat flour;
• 3-4 chicken eggs;
• 150 grams of granulated sugar;
• 1 cup sour cream (20%);
• 1-2 bananas;
• a pinch of powdered sugar.

Recipe step by step:

1. In two containers, beat separately: yolks with sugar and egg whites;
2. Gradually add flour to the yolk mass and knead. Then, slowly introduce the protein foam;
3. Place the crust base on a baking sheet covered with oiled paper and place in a preheated oven for 10-15 minutes;
4. Roll the warm sponge cake into a roll along with the oiled base and leave it like that while you prepare the cream;
5. Grind 2 tablespoons of sugar with sour cream. Peel and cut the banana as desired;
6. Unroll the cake and remove the backing. Lubricate generously sour cream. Place banana slices on the edge and carefully roll into a roll. Sprinkle with powdered sugar.

Quick chocolate roll with cream

For a quick chocolate sponge roll with cream you will need:

• 300 grams of premium wheat flour;
• 2 chicken eggs;
• 1 can of condensed milk;
• 1.5 tablespoons cocoa powder;
• 1 teaspoon of soda (slaked);
• 2 grams of vanillin;
• salt on the tip of a knife;
• 180-200 grams of vegetable cream;
• 3-5 tablespoons strawberry jam.

Recipe step by step:

1. Lightly beat the eggs with salt, stirring, add cocoa, vanillin and condensed milk;
2. Gradually add flour and baking soda. The dough will be the consistency of sour cream. Flatten it on parchment paper on a baking sheet and bake in a preheated oven for 10 minutes at a temperature of 180-190 degrees;
3. Remove the finished roll from the mold, roll into a tube and let cool slightly;
4. Beat the cream until white with a mixer;
5. Unroll the roll and spread with jam and whipped cream. Roll the soaked sponge cake and place it in the refrigerator to soak for 1.5-2 hours.
6. 200 grams of poppy seeds;
7. 20 grams of honey.

Preparation step by step:

1. Pour poppy seeds into a glass of milk, add 50 grams of sugar and cook over low heat for 8-10 minutes. Remove from heat and leave to swell for a quarter of an hour;
2. Beat eggs with salt, remaining sugar, vanilla. Add starch and flour to the biscuit mixture, stirring;
3. Place foil on a baking sheet and spread evenly batter. Bake the cake in a preheated oven for about 10 minutes at a temperature of 180-200 degrees;
4. Squeeze the poppy seeds, mix with honey;
5. Spread the hot cake poppy seed filling, roll it up and put it in the oven for another 5 minutes. Poppy roll cool and serve for tea. Bon appetit.

Now that you have convinced yourself that anyone can prepare a sponge roll in 5 minutes, take a little time for this delicious dessert. Delight your loved ones and guests at your home with sweet pastries without dyes or preservatives.

A sponge roll is a wonderful addition to tea and an excellent reason to treat yourself to a light and tasty dessert. Tender soft dough in a roll goes wonderfully with juicy filling, and preparing such a “sweet tooth’s dream” will not be difficult. Want to try? Then read on!

If everything is very clear with the dough for the roll (it is a sponge cake in Africa), then the filling can be very diverse and limited only by your imagination. The filling can be cream based on cream, condensed milk, cottage cheese, chocolate or caramel, fruits or berries, as well as jam, marmalade, jam, nuts, poppy seeds, raisins and much, much more. Such a large selection of fillings makes it possible to cook every time new option roll, changing only its filling. To make the sponge roll juicy and slightly moist, you can soak it in syrup. Plus, it will add extra sweetness to the dessert. To get more spicy taste and aroma surface ready dough You can lightly sprinkle with rum or cognac.

It is prepared very simply and quickly from a simple set of ingredients, so even a novice housewife who is just mastering the art of making sweet pastries can handle it. The dough is evenly distributed on a baking sheet lined with parchment paper and baked for about 15 minutes (remember that to obtain fluffy sponge cake no need to open the oven door while baking), roll up while hot using parchment paper or a towel, cool slightly, then, while still warm, unroll, stuff, roll up again and decorate - voila, tender and delicious dessert ready with a minimum of effort and cost!

Decorating the roll is a separate topic. A beautifully decorated sponge roll can be a highlight festive feast and successfully replace traditional cake. Here we use berries, fruits, chocolate, powdered sugar, cocoa powder, whipped cream, coconut flakes And various options glaze. Well, isn't it time to put the kettle on?

Sponge roll with curd cream and canned peaches

Ingredients:
For the biscuit:
120 g flour,
120 g sugar,
4 eggs.
For cream:
300 g cottage cheese,
150 ml heavy cream (33%),
150 g canned peaches,
vanilla to taste.
Additionally:
4 tablespoons jam,
20-30 g dark chocolate.

Preparation:
Preheat the oven to 180 degrees. In a bowl, beat the eggs and sugar with a mixer until foamy until the mixture doubles in volume. Add sifted flour and mix gently. Place the resulting dough on a baking sheet lined with parchment paper and smooth it out. Bake for 12 to 15 minutes. Turn the finished layer of dough over onto a towel, remove the paper and carefully roll the dough into a roll. While the roll is cooling, prepare the cream by whipping the cream with a mixer and mixing it with the cottage cheese whipped with a blender. Add vanilla to taste and finely chopped canned peaches, mix.
Unwrap the dough, spread with jam and place curd cream. Using a towel, wrap the roll. Decorate the roll with melted chocolate and place in the refrigerator to soak.

Ingredients:
1 glass of flour,
1 cup of sugar,
4 eggs,
200 g boiled condensed milk,
70 g butter,
2 bananas
syrup for impregnation.

Preparation:
Beat the eggs until fluffy and, gradually adding sugar, continue beating. Gradually add flour and stir. Spread the dough evenly on a baking sheet lined with parchment paper. Bake for about 20 minutes at 180 degrees. Separate the finished dough from the parchment and carefully roll it together with the parchment while the dough is still hot.
To prepare the cream, beat boiled condensed milk with softened butter. Cut bananas into slices. Unwrap the cooled cake and soak it in syrup. Grease with cream, lay out bananas and roll up. Place the roll in the refrigerator for several hours, then cut into pieces and serve.

Chocolate roll with butter cream

Ingredients:
Biscuit:
5 eggs
5 tablespoons of sugar,
3 tablespoons vegetable oil,
2 tablespoons flour,
2 tablespoons cocoa,
2 tablespoons milk,
1 tablespoon cornstarch,
1 teaspoon baking powder,
1 g vanillin,
2 pinches of salt.
Cream:
200 ml 33% cream,
2 tablespoons sugar,
30 g chocolate.
Additionally:
4 tablespoons syrup or liqueur.

Preparation:
Separate the yolks from the whites. Beat the yolks with half the sugar using a whisk. Add vegetable oil and stir. Add sifted flour, baking powder, vanillin and a pinch of salt. Add cocoa and stir until smooth. If the dough turns out to be very dense, it can be diluted with milk.
Beat the whites with a mixer with a pinch of salt into a fluffy foam, then add the remaining sugar, continuing to beat. Add the whites to the dough, being careful not to stir for too long so that the dough does not lose its fluffiness. Place the dough on a baking sheet lined with parchment paper. Bake for about 12-15 minutes at 180 degrees. Ready cake Place on the table, separate from the paper using a spatula, roll up along with the paper and let cool completely.
Meanwhile, whip the cream with sugar and mix with chopped chocolate. Unroll the dough and soak it in syrup or liqueur. Spread with cream and roll up. Decorate as desired, let the roll soak slightly and serve.

Biscuit roll according to GOST

Ingredients:
90 g flour,
90 g sugar,
3 eggs,
5-6 tablespoons of jam,
100 g butter,
1/2 can of boiled condensed milk,
a pinch of salt,
berries and dark chocolate For decoration.

Preparation:
Preheat the oven to 190 degrees. Beat eggs with a pinch of salt in a mixer. Gradually add sugar and beat until completely dissolved, at least 5 minutes. As a result, you should get a light, fluffy mass. Gradually add sifted flour and mix. The consistency of the dough should resemble low-fat sour cream or cream. Place the dough on a parchment-lined baking sheet and spread evenly. Bake for 10 to 15 minutes, being careful not to overbake the crust or it will become dry and brittle. While the biscuit is still hot, you need to roll it up along with the paper.
When the cake has cooled, unwrap it, remove the parchment paper and spread with jam. Then grease the cake with cream prepared by whipping softened butter with condensed milk. Leave a little cream to decorate the roll. Roll the biscuit into a roll and put it in the refrigerator for an hour. After this, decorate the roll with the remaining cream, melted chocolate and berries. Trim the edges of the roll so that the baked goods have an aesthetic appearance, and put the roll in the refrigerator for another hour.

Chocolate roll with cherries and butter cream

Ingredients:
Biscuit:
150 g flour,
100 g sugar,
3 eggs,
1 tablespoon honey,
2 tablespoons cocoa powder,
1/2 teaspoon of soda.
Custard:
100 g butter,
100 g sugar,
100 ml water,
1 tablespoon flour.
Filling:
1 cup pitted cherries.
Impregnation:
5 tablespoons of cherry juice.
Decoration:
50 g dark chocolate,
5 tablespoons of milk,
cherries.

Preparation:
Using a mixer, beat eggs, sugar and honey. Add cocoa powder and sifted flour mixed with soda. Mix with a spoon. Place the dough on a baking sheet lined with parchment paper and place in an oven preheated to 200 degrees for about 10-12 minutes.
Meanwhile, prepare the cream by mixing sugar and 50 ml of water in a small saucepan. Cook over low heat until the sugar dissolves. Stir the flour into the remaining water, add to sugar mixture and cook, stirring constantly, until the mixture thickens. Remove the pan from the stove and let cool completely. Then add softened butter and beat until smooth.
Soak the finished cake in cherry juice and let cool to room temperature. Apply cream and place cherries over the entire surface. Roll up the roll, carefully peeling the crust away from the parchment paper. Melt the chocolate in a water bath, add milk, stir and pour the mixture over the roll. Decorate the roll with cherries.

Sponge roll with nuts and custard

Ingredients:
Biscuit:
90 g flour,
90 g sugar,
3 eggs,
20 g potato starch.
Cream:
200 g butter,
100 ml milk or medium fat cream,
150 g sugar,
1 egg,
1/2 teaspoon vanilla sugar.
Impregnation:
1 tablespoon condensed milk,
1/3 cup boiling water.
Sprinkles:
100 g nuts.

Preparation:
To prepare the cream, mix milk, half the sugar and vanilla sugar in a small saucepan. Bring to a boil, then cool slightly. Beat the egg with the remaining sugar and gradually add to the milk mixture. Place the pan on water bath and cook the cream for 4-5 minutes, whisking constantly, until the mixture thickens. Remove the pan from the water bath and beat for another 2-3 minutes, then cool to room temperature. Beat the softened butter with a mixer and add the milk mixture to it. Beat until smooth and place the cream in the refrigerator.
To prepare the sponge cake, beat the eggs and sugar into a fluffy foam using a mixer. Add sifted flour and starch, continuing to beat at low speed. Place the dough on a baking sheet lined with parchment paper and bake for about 15 minutes at 180 degrees. When the biscuit is ready, you should immediately roll it up in paper, wrap it in a towel and cool slightly. After this, the sponge cake should be unwrapped, the paper removed, placed on a clean sheet of parchment paper, soaked in condensed milk diluted in boiling water and greased with 2/3 of the cream. Roll the cake into a roll and brush the surface with the remaining cream. Place the chopped nuts on parchment paper and roll the roll over it so that the nuts stick to the surface. Carefully cover the roll and refrigerate for several hours before serving.

Every housewife should definitely try baking sponge roll, because this easy-to-prepare delicacy will gather the whole family around the table and give unforgettable moments of joy and pleasure! Bon appetit!