PLUM ROCAMBOLE
If you love plum, you can not miss this Plum Rocambole
See complete recipe below.
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PLUM ROCAMBOLE
Site Author's Comment
Pasta Ingredients
4 eggs
4 (tablespoon) sugar
4 (tablespoon) wheat flour
Filling Ingredients
1 (cup) pitted black plum
1 (cup) strong black tea
1 (can) condensed milk
2 gems
1 tablespoon butter
2 cloves of India
1 (piece) cinnamon
2 (tablespoons) lemon juice
How to prepare the pasta
1. Beat egg whites
2.A part, beat the egg yolks and sugar
3. Lightly mix the sifted flour
4. Mix snow white lightly
5. form a shape with greased impermeable paper
6. Bake in medium oven at 175º for 30 minutes
7. Unmold still hot on a damp napkin and remove the paper
8. Spread the filling and wrap with the napkin
9.Polvilhe with sugar and decorate with plums
How to prepare the filling
1. Bring the chopped plum with black tea to the low heat
2. In another saucepan combine the condensed milk, yolk, butter, cloves and cinnamon
Bring to a boil until smooth (15 minutes)
3. Remove from the heat and add the puree of plum and the lemon juice
TIPS
Prepare before starting the recipe
Preheated oven: The oven must be switched on before starting the recipe. For those forgotten, at least 10 minutes before.
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 the sugar and flour before starting the dough.
Leave the form ready to receive the dough. Put butter on the bottom of the shape and line the bottom with bread or butter paper. Do not put butter on the sides. The dough should stick to the side of the form so that, when it cools, it does not wilt.
Tips to follow during the preparation
In all sweet recipes, putting a pinch of salt enhances the flavor.
Normally, just put the yolks and sugar straight for 7 minutes in an ordinary mixer arrives at the desired point which is when the mass reaches double the 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: put the yolks and sugar and the spoon (wire spoon) or a wooden spoon in a smaller saucepan.Prepare a larger pan with water and place the smaller pan inside. Turn on the heat so the water gets hot and stir well so the eggs do not cook (water bath). The result will be a very liquid syrup since sugar must melt along with the gems. Place this syrup in the mixer (preferably planetary) at full speed for 10 to 15 minutes until it is twice the size and whitish.
The flour can be put straight into the mixer, but it should be placed gradually.
In both cases, when placing the flour, be it in the mixer or the hand, notice that the flour is usually on the edge of the bowl. If using the mixer, turn the mixer off and remove the flour from the edge using a spatula. Then turn the mixer on again. If you are mixing the flour in your hand, take the same care to remove the flour from the edge of the bowl, always stirring from the bottom up.
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)
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
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.
To stir the dough by hand, use a wooden spoon or a spoon (wire spoon) or the spatula removed from the electric mixer and a standard spatula to remove the flour from the edge of the bowl.
To beat the snow white use the mixer or a spoon (wire spoon) or a snow clearer (spoon of spiral wire)
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