Roll cake

This roll cake recipe is only successful to look at ... What a delight ... Includes wine.

See complete recipe below.

See too

Plum Rocambole

If you love plum, you can not miss this Plum Rocambole recipe.

Roulade

This rocambole recipe is the basic recipe of how to make rocambole with the filling of your choice ...

Creamy Rocambole

This creamy rocambole recipe is coconut ... A delight. You too ...

All revenue of Guava cakes from this website

Roll cake

Site Author's Comment

Roll Cake Recipe: This cake has dry white wine, ideal for exquisite degusters. This recipe is ideal for anyone looking for a guava rocambole. Also great for anyone looking for a rocambole with thin crust. This cake is guaranteed success. This recipe has difficulty level 9. It means that it is a hard roll cake, this is because it asks for 4 buns of thin batter but the result is very worthwhile. Huuumm! See the recipe below.

Pasta Ingredients

6 eggs

250 (grams) wheat flour

250 (grams) sugar

250 (grams) butter

1 (tablespoon) baking powder

(to taste) crystal sugar

Filling Ingredients

300 (grams) guava

1 (glass) dry white wine

How to prepare the filling

1. Cut the guava into small pieces

2. Add the wine

3. Boil until it turns into liquid

How to prepare the pasta

1. Beat the egg whites and leave aside

2. Beat egg yolks, sugar, and butter until whitish

3. Add wheat flour gradually.

4. Add the baking powder.

5. Lastly, add snow white

6. Grease a large shape with paper as per the tips below.

7. With a spatula, pass the mass through the shape forming a thin layer. Four masses will be needed

8. Preheat oven to 180 degrees

9. Leave for 10 minutes or until dough does not stick to fingers

10. Loosen the cake from the sides of the cake on a dampened, sugar-coated napkin.

11. Remove the paper from the

12. Distribute over the cake a thin layer of filling

13. Wrap the dough with the cloth, taking care and releasing the dough as the dough is formed.

14. Bake the second dough, wipe the filling and continue rolling from the point where it stopped.

15. When finishing the fourth dough, sprinkle crystal sugar over the entire surface of the cake

16. Serve thinly sliced

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, sugar and butter straight for 7 minutes in an ordinary mixer, it arrives at the desired point when the dough 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: 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) along with the butter at full speed for 10 to 15 minutes until it is twice the size and whitish.

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

You can prepare this dough in two different ways: the flour with or without the yeast.When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a fuê) and gently stir the dough adding the flour gradually, alternating with the milk. Do not stir too much to lose air incorporated in the dough.

You can prepare this dough in two different ways: the flour with or without the yeast.The mass treatment, however, is completely different. If the flour has yeast or you prefer to mix the yeast with the flour, the flour can not pass through the mixer. When mixing the flour with the dough, use the wooden spoon or the spoon (wire spoon) or the spatula removed from the mixer (that simulates a fuê) and gently stir the dough adding the flour gradually, alternating with the milk. Do not stir too much to lose air incorporated in the dough. If you use the flour without the yeast, the flour can be put straight into the mixer, however, it should be gradually added and alternated with the milk.

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.

In the case of yeast separated from the flour, always add the yeast to the hand gently with a wooden spoon, washer (spoon) or with the spatula removed from the mixer (which simulates the food). Do not stir too much to lose air incorporated in the dough.massa.

Always put snow white after yeast. 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)