Creamy Rocambole

CREAMY ROCAMBOLE

This Creamy Rocamboleut ... A delight. You too ...

See complete recipe below.

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CREAMY ROCAMBOLE

Site Author's Comment

Creamy Rocambole recipe is ideal for anyone looking for a coconut rocambole. This cake is guaranteed success. This recipe has difficulty level 7. It means that it is a slightly laborious rocambole, this just for having filling and cream but they are easy to make. Try it ... Huuumm!

Ingredients - CAKE FILLING

1. 1 (can) condensed milk

2. 1 (pack of 100gr) grated coconut

Ingredients - MASS

1.5 eggs

2.5 (tablespoon) refined sugar

3.5 (tablespoon) wheat flour

Ingredients - CREME

1. 1 (cup) milk

2. 3 gems

3.1 (tablespoon) cornstarch

4. 3 tablespoons refined sugar

5. 1 (pack of 100gr) grated coconut

How to prepare the filling

1. Mix the ingredients

2. Line one form with buttered paper

3. Spread the mixture onto the paper

How to prepare the mass.

1. In the mixer, whisk in the egg whites and set aside.

Beat the egg yolks and sugar

3. Incorporate the flour gently

4. Carefully add snow white

5. Spread over the filling

6. Bake in the preheated and moderate oven (180ºC) for 25 minutes

7. Remove from the oven and disinfect on a damp cloth dusted with sugar

8. Remove the paper

How to prepare the cream

1. Put all the ingredients except the grated coconut, the cherry and the mint in a pan

2. Take to the fire and stir until thickened

3. Remove and allow to cool

Assembly

1. Pour a layer of cream over the filling (Reserve slightly for cover)

2. Wrap the rocambole.

3. Cover the rocambole with the rest of the cream

4. Sprinkle with grated coconut

TIPS

Prepare before starting the recipe

Preheated oven: The oven must be switched on before starting the recipe.Temperature of 180 degrees. For those forgotten, at least 10 minutes before.antes.

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Sift flour and sugar before starting the dough.

Tips to follow during the preparation

In all sweet recipes, putting a pinch of salt enhances the flavor.

Usually, just put the sugar and the egg yolks straight for 7 minutes in an ordinary mixer, it arrives at the desired point when the mass reaches twice its size and becomes whitish. If you are using a planetary mixer. The result can be obtained in just 5 minutes.

As an alternative, you can make this part of the recipe in a professional way: place the sugar and egg yolks in a smaller saucepan and spoon (wire spoon) or with a wooden spoon. Take the water bath and stir well so the eggs do not cook. The result will be a very liquid syrup since sugar should melt along with the eggs. Place this syrup in the mixer (preferably planetary) at full speed for 10 to 15 minutes until it is twice the size and whitish.

To make the water bath, place the requested ingredients in a saucepan. In a baking dish, place cold water. Bring to a low heat. Always stir with a wooden spoon. Do not let the water boil or sneeze into the pan. When the water begins to form balls, turn off the fire and continue the water bath. If necessary, turn the low heat back on after a few minutes, always taking care that the water does not boil until the ingredients in the pan reach the required consistency.

In both ways, the important thing is to hit enough to incorporate air to the mass.

The flour can be put straight into the mixer, but it should be placed gradually.

Always place snow white after flour. Do not put it at once. Add gradually with a wooden spoon or a spoon (wire spoon) or with the spatula removed from the mixer (simulates the food)

The cake made with clear snow placed at the end is quite aerated and fluffy, which causes it to break easily. If the recipe does not ask for the contrary, de-form only after cooling.

After preparation

The oven time varies from oven to oven. The safest method to not miss the point is the little bit test after that moment. put a toothpick or the back of the match stick (side without the match head) inside the cake dough. Do not use a fork or knife to avoid making a big mark on the cake. Begin the test 5 minutes before the recommended time for the cake or, when there is not, when the cake turns brown and begins to smell. Do not take the test with the dough, otherwise the cake will wither. If the cake is golden on the outside and the toothpick comes out wet, that is, the cake is raw inside, lower the temperature of the oven and leave some more. Do not lower it too much because the cake would have to stay in the oven for a long time and dry. Either way, do not leave the cake too long in the oven to not burn. Test the sides and middle of the cake.

Utensils and Equipment

Separate all ingredients in the correct measure before starting the recipe. The dough can not stand still, otherwise you will lose air incorporated into the dough.

Give preference to the planetary mixer. The common mixer is good too. If you do not have an electric mixer, you can tap your hand.

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