Traditional recipes

Roll with milk cream and chocolate

Roll with milk cream and chocolate

Chocolate cream:

Melt the chocolate over low heat with the whipped cream. When it has reached the boiling point, set it aside and mix it until the chocolate melts and the composition is homogenized. Refrigerate until it begins to harden.

Milk cream (an adaptation according to Laura L's recipe)

Milk and honey are boiled. When it starts to boil, add the semolina and stir continuously, simmering, over low heat, until it starts to thicken. Set aside, cover with cling film, not to catch pojghita and leave to cool. When it is well cooled, add whipped cream and vanilla essence and mix well.

Wheat:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny. Add the yolks rubbed with oil, vanilla essence, then flour mixed with baking powder and ground walnuts, mixing gently. The composition is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat, until golden and the edges begin to brown.

Turn over on a piece of baking paper sprinkled with sugar and roll tightly. When it has cooled, roll it up, spread it with chocolate cream and 2/3 of the milk cream. Roll again and cover with the rest of the cream. Refrigerate for at least 1 hour, then portion.

Put a drizzle of whipped cream on each portion and dust with cocoa.



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26 comments on the Roll with honey, milk and nuts

I really like bees and I will try to make them too

Bee honey must be liquid. in my jar it has become sugary :(

thanks & # 8230and something else please run long or wide.

I will try this recipe too

it's very easy to do, I'm 15 years old and I did it without anyone helping me

I am very happy, Madalina, to be well! Of course it's not hard, but I think you're talented and you're already a little housewife :).

Raluca, the ventilated function gives great results when frying meat, but also when you want to bake two trays with the cake at once. For example, I bake the two kinder penguin cake tops at once, selecting the ventilated oven function. In general, the ventilated function shortens the cooking time, if a certain dish, unventilated, would last 30 minutes, ventilated would be ready in 25 minutes or even less (you can even lower the temperature by 5 degrees on the ventilated function) .

Thanks for the reply (the one with the tray). I would like to have a question about the oven (I think we have similar models). I noticed that in some recipes I mention the ventilated function of the oven. When do you use ventilated baking and when do you use traditional baking?

I want to take this opportunity to wish you happy holidays and a happy new year with your loved ones!

PS Your recipes are truly magical. My 5-year-old daughter would say you blow them with magic dust.

Yes, it's the tray from my oven (I have a 58-liter built-in & # 8230 wait, I'll run and measure the tray, to be more helpful :)!) & # 8230 So, I came back: so the useful part of the tray is 36 & # 21538 cm.

My tips for not failing:

& # 8211 to bake the countertop for. cake over low heat, 15a-160 degrees

& # 8211 will color quickly on the surface (contains sugar and honey that caramelizes quickly) and therefore, immediately what you think has the color you want (a reddish gold) cover it with another sheet of paper baked.

& # 8211 after 30 minutes since you put the cake in the oven, try to lift the baking paper from the surface, if it comes off easily most likely the cake is baked for extra safety, prick with the toothpick

& # 8211 as soon as you take it out of the oven, take down the baking paper from the top and top and from the base and roll it immediately, hot, otherwise it will crack!

& # 8211 don't expect a fluffy countertop, it will be consistent, something between gingerbread and cereal bar, the consistency of which will be suggested by the content of almonds (or nuts)

& # 8211 after sitting in the fridge for a few hours (or even overnight) the cake becomes very nice, and if you like honey, you will surely like this roll too! Success!

Is the tray you used the stove tray?
Thanks

Laura, I made the cake! I smiled at your recipe because we have hives and a lot of bee honey. It's a cake with a pronounced taste of honey and milk, I liked it, my colleagues in the office also liked it :). The top is as you described it in a previous comment, crispy from nuts, consistent from honey and slightly syrupy. Thanks for the recipe and congratulations for the new look of the blog, I will continue to follow you, wherever I should look for you. Sincerely, Elena

Andreea, I'm really sorry you didn't make it. The top must be slightly crispy from walnuts / almonds, it must be more consistent, similar to gingerbread, but in no case hard or can not be cut. The gray in the composition absorbs the moisture from the cream and whipped cream and the top becomes slightly syrupy. I am inclined to think that you kept it in the oven too long or you tried to roll it after it cooled down, it must be rolled while it is hot.

Look, a few hours passed, I decorated it and put it in the fridge, and now the countertop is hard, I could barely cut a slice
I don & # 39; t know what to say.

Andreea, I did exactly as I described. The top must be hot before you can roll it, after which it becomes crispy.

Hi
I also tried to make the roll tonight, but & # 8230. my countertop didn't come out at all, either you made a mistake somewhere or I & # 8230 I had a nut and I put & # 8230 ready. Dar & # 8230. I'm disappointed

Fuar Gencal, thank you so much, I visited your blog earlier, it & # 39s very nice.

Liana10, I saw the cake, very cute! How ingenious you were with the wings, I kept thinking about what I could do with them!

Coffee Beans, maria elena, thank you for your appreciation!

Ersilia, thank you very much, I'm glad you're happy with this bee honey cake recipe.


Top chocolate cream recipes for garnishing and decorating delicious cakes!

The easiest way to make a chocolate cream for the cake is to use cocoa. You need the simplest and most affordable ingredients. The cream can be water or milk based, however it will be dense and very tasty. Today's cream resembles boiled cream, but it is prepared without eggs, so much simpler, and gives it a lighter texture.

INGREDIENT:

-2 glasses of milk or water (250 ml)

-4 tablespoons cocoa (80-100 g)

-2 tablespoons flour (40-50 g)

METHOD OF PREPARATION:

1.Mix the sugar, flour and cocoa.

2. Pour a little milk and gradually dilute the dense composition.

3. Bring the mixture to the boil, on low heat and stirring constantly.

4. Allow the cream to cool for 15 minutes, then add the butter and mix.

5. The cream must cool completely before use.

2.Chocolate cream with chocolate

The chocolate cream with chocolate is made as simple as the one with cocoa, but the taste will be better, more intense and tastier. You need to keep in mind that the higher the percentage of cocoa beans in the product, the firmer and denser the cream will be. This cream is used hot, it is perfect for garnishing crumbly and sponge tops or for covering the whole cake.

INGREDIENT:

METHOD OF PREPARATION:

1. Melt the chocolate in a bain marie.

2. Heat the milk with sugar, but do not bring it to the boil.

3. Pour the chocolate into the milk composition, stirring constantly.

4.Add the butter and let the cream cool a little, meanwhile it will thicken.

3.Chocolate cream with mascarpone

This cream is prepared without liquid ingredients and comes out very dense and firm. Therefore, before use, we recommend that you syrup the countertops. It is the ideal filling for fluffy sponge cakes and combines well with berries.

INGREDIENT:

-200 gr of dark chocolate

METHOD OF PREPARATION:

1. Melt the chocolate in a bain marie.

2. Mix the mascarpone with powdered sugar, using the mixer, to obtain a fluffy and creamy composition.

3. Pour the hot chocolate (not hot!) And mix the cream once more.

4. Chocolate cream with cream

A fine and aerated cream. To be fluffy, it is necessary to use 35% liquid cream and be very cold. Do not beat it too much and check the consistency, so that it does not turn into butter. At the end add hot chocolate. The cream with cream goes both to garnish and to decorate the dessert.

INGREDIENT:

-200 ml of cream for 35% cream

-100 gr of dark chocolate

METHOD OF PREPARATION:

1. Melt the chocolate in a bain marie and let it cool, you will use it hot.

2. Beat the liquid cream on high speed, incorporating the powdered sugar.

3. Continue to mix and pour the hot chocolate.

5. Chocolate cream with fermented cream

The simplest chocolate cream for the cake is the cream with fermented cream. It saves you when you have to quickly invent a tea dessert. It is suitable for commercial countertops, they soak very well and do not require syrup. As a chocolate base you can use both cocoa and a tablet of dark or milk chocolate.

INGREDIENT:

-400 ml of 25% fermented cream

-cream hardener (if needed).

METHOD OF PREPARATION:

1. Melt the chocolate and let it cool until warm.

2.Mix the cold cream, gradually adding the powdered sugar, cocoa and hardener.

3. Pour the chocolate, mixing the cream for another minute.

6. Chocolate cream with butter

This thick cream is often used for dessert decoration or when a thick layer of cream is needed between the countertops. In order for the butter to turn into a cream, beat it softly at high speed with powdered sugar until it becomes fluffy. Use cold. This cream does not soak the countertops, so you need to use a syrup.

INGREDIENT:

METHOD OF PREPARATION:

1. Melt the chocolate and let it cool until warm.

2. Beat the soft butter with the mixer, gradually adding the powdered sugar. The composition should become light in color and acquire the consistency of a fluffy cream.

3. Pour the barely hot melted chocolate into a thin jet and continue to mix.

4. Before using the chocolate cream with butter, you need to let it cool completely.

7. "Charlotte" chocolate cream

The tastiest cream for a chocolate cake is the "Charlotte" cream. The recipe is similar to that of boiled cream, but in this case no flour or starch is added. For a special taste add rum or chocolate liqueur, and if the dessert is prepared for children, then add vanilla. In both cases you get an extremely chocolatey dessert that will surely conquer all sweet lovers.

INGREDIENT:

METHOD OF PREPARATION:

1.Mix the yolks with sugar, pour the milk and put the composition in a bain marie.

2. Boil the mixture until it thickens.

3. Beat the soft butter until you get a whitish and fluffy composition, pour the liqueur and milk, continuing to mix.

4. Melt the chocolate and pour it into the cream, stir.

5. Allow the cream to cool completely, then you can use it.

8. Chocolate cream for sponge cake

For the gingerbread cake you can prepare chocolate cream according to any of these recipes. Fluffy countertops soak very easily. If you have little time for a more sophisticated dessert, then prepare the cream based on condensed milk, butter and nuts. For a spicy taste, add a little rum or chocolate liqueur, and for the little ones - vanilla.

INGREDIENT:

-200 ml of condensed milk

-50 ml of chocolate liqueur

METHOD OF PREPARATION:

1. Beat the soft butter until you get a whitish and fluffy composition.

2. Gradually incorporate the condensed milk, stirring constantly.

3.Add cocoa and liqueur.

4. Allow the cream to cool slightly before using.

9.Chocolate cream for decoration

The chocolate ganache is perfect for decorating desserts. By changing the consistency and density of the cream, you can create true culinary masterpieces in your own kitchen. If you are dealing with fine ornaments, choose chocolate with a high percentage of cocoa content, because such a cream thickens very quickly. If you need a chocolate decoration that flows on the edges, then ganache is the best solution.

INGREDIENT:

-100 gr of dark chocolate

-100 ml of cream for 35% cream.

METHOD OF PREPARATION:

1. Break the chocolate into pieces and set it aside.

2. Heat the cream with powdered sugar, but do not bring it to the boil.

3. Pour the cream mixture over the chocolate and stir until the chocolate melts.


Chocolate cake and caramelized condensed milk cream

Separate the egg whites from the yolks. Mix the egg whites with a pinch of salt. Gradually add the sugar and mix until the crystals are diluted.

Mix the yolks with the oil and water, then put them over the egg whites.

Add sifted flour together with cocoa and baking powder and mix everything with a spoon, from bottom to top, until smooth.

Wallpaper a round shape with baking paper, (cut baking paper with a width greater than the height of the baking tin because the top will grow very high if you do not have a high shape you can divide the composition into two equal parts and bake two tops that you will cut then in two slices) pour the composition and level.

Bake the top on low heat for about 35 minutes, until it passes the toothpick test.

Put the cream and the broken chocolate in a bowl.

Mix, without letting it boil, until smooth, then add the yolks, sugar, Amaretto and cocoa. Stir for another minute and turn off the heat.

Allow to cool then add mascarpone and mix well.

Refrigerate the cream for at least 4 hours.

Put in a bowl mascarpone and caramelized condensed milk. Mix for 2 minutes then pour in the whipped cream and continue mixing until the cream becomes firm and aerated.

Caramelize the sugar until it turns amber and then quench with water. Boil for 3-4 minutes.

Stop the fire, add Amaretto and the coffee essence.

Cut into the top into 4 equal slices and / or into 2 slices if you have baked two tops.

Roll out the first slice of the top and spread 1/4 of the chocolate cream. Place the second slice, syrup and spread the cream with condensed milk (I did not put it all, I thought a lot / you can use the rest to garnish).

Place the third slice on the counter, syrup and spread another 1/4 chocolate cream.

Place the last slice on the counter and syrup.

With the remaining cream, coat the cake and decorate it according to your preferences, glaze it is optional, but if you choose to decorate it like me you get the icing by mixing the ingredients in a bowl on a steam bath.

Keep the cake covered in cream and keep it cold for half an hour, then pour the slightly warm icing over it in the middle. Tilt the tray with the cake on all sides to drip the icing.

Sprinkle with the remaining creams.

Keep the cake cold until serving.



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Only good to enjoy!

Sweetened condensed milk is one of the most commonly used methods for preserving milk, the product being very popular and appreciated in all corners of the world.

There are many recipes with condensed milk, both simple recipes for cakes and complex recipes for cakes or cream cakes.

A very sought after and delicious dish based on condensed milk is dulce de leche which, in fact, is a thick, consistent and very sweet caramel. It is found in canned form and is prepared by boiling sweetened condensed milk over low heat. Dulce de Leche it can be simply consumed or it can be added in recipes in the form of cream for cakes or cookies, topping ice cream / fruit salad, or for a different taste in rice pudding. Store in the refrigerator and consume in 2-3 days.

DeLatte offers you the following sweet and tasty options: DelatteConde, DelatteCaramelo - Dulce de Leche and DelatteCaramelo cu Cacao, ready to be enjoyed directly from the box or only good used for mousses, creams, cakes, cakes or even coffee.


Roll with chocolate and burnt sugar cream

Fluffy countertop, flavored cream and white chocolate & # 8211 the perfect dessert!

Preparation time:

Servings:

Ingredient:

Preparation instructions

The eggs are separated, the egg whites are beaten with sugar and the yolks are mixed with salt and vanilla sugar.

Over the yolks add the egg whites, flour and mix gently until incorporated.

The composition is placed on baking paper (the size of the stove tray) and spread evenly.

Bake on medium heat for about 10 -12 minutes, until it acquires a slightly golden color.

Remove from the oven, powder with flour, turn upside down and peel off the paper.

Roll with baking paper until ready to use.

In a saucepan caramelize 50 g of sugar, stir periodically.

When a little foam has formed on top, remove the pan from the heat and let it cool for 1-2 minutes.

Add the diced butter and mix until it melts.

Put it on the fire again, add 50 ml of milk and let it simmer until the caramel melts.

The rest of the milk is mixed with the rest of the sugar and flour until we obtain a homogeneous composition.

When the caramel composition is homogeneous (the caramel has melted) add the flour composition.

Stir continuously until it thickens, remove from the heat and add the rum essence + vanilla extract.

Let the cream cool completely.

The roll sheet is filled with burnt sugar cream.

On roll sheet it spreads in a uniform layer Creme brulee.

Roll tightly with baking paper (the paper on which the rolling sheet was baked) and let it cool for 30 minutes.

After cooling, remove the paper and edges and then cut in half.

Glaze with white chocolate (melted) and create a line with a fork.

Decorate with crushed burnt sugar and place in the cold to harden the chocolate.


Cocoa roll with mascarpone cream

Mix the composition for 5 minutes until it whitens considerably.

Add 100 g of flour and 25 g of cocoa passed through a sieve.

Mix with a spatula until smooth.

Pour and level the composition in the oven tray lined with baking paper.

Bake for 15 minutes at 180 degrees. When ready, remove the tray from the oven. Remove the countertop from the tray with the baking paper.
While hot, sprinkle 25 g of powdered sugar on the surface of the countertop.

Then roll the top with the baking paper.

Wrap the roll in plastic wrap and set aside for 30 minutes.

After 30 minutes, unwrap the foil and unroll the worktop.
Carefully unroll the baking paper. Set aside but do not remove the baking paper detached from the worktop.

For the cream, put in a bowl 250 g of mascarpone (cold from the fridge), 125 ml of whipped cream (cold from the fridge), 80 g of powdered sugar and a teaspoon of vanilla essence.

Mix until smooth and hardens. Do not overdo it because it can be cut.

Finely chop 3-4 strawberries and add them to the cream. Mix with a spatula.

Spread the cream evenly over the entire surface of the countertop.

Roll again but without the baking paper.

Wrap the roll in aluminum foil and tighten the ends.
Leave in the fridge for 2-3 hours.

In a saucepan put 200 g chocolate and 100 ml whipped cream (both at room temperature). Melt over very low heat, stirring with a spatula, until smooth.

Allow to cool slightly and then pour the chocolate icing over the roll.

Sprinkle coconut flakes over the soft chocolate.

Refrigerate for 2 hours to harden the icing.

Cut into slices about 2 cm thick.

Recipe video COCOA ROLL WITH MASCARPONE CREAM lower:


Roll with vanilla cream and coconut

Start with the preparation of the cream: eggs, salt, sugar and vanilla sugar are mixed in a pan. Add milk and flour and mix. Add the diced butter and put the pan on low heat. Stir continuously with a whisk until the cream thickens. Allow to cool.


Turn on the oven to heat.


Continue with the preparation of the countertop: separate the egg whites from the yolks. Whisk the egg whites with a pinch of salt. Then mix with sugar and vanilla sugar until they become like meringue. Add the yolks and oil and mix. Incorporate the flour, then the grated coconut, lightly, mixing the dough from the bottom up with a silicone spatula.


In a pan greased with oil and lined with baking paper, spread the dough and place in the oven until nicely browned. Remove the hot top from the tray with the baking paper and place on a damp towel. Roll and leave to cool wrapped in a towel.


Put grated coconut over the cream and incorporate. Add the whipped cream and mix.


Remove the top from the towel, without removing the baking paper. Spread half of the cream over it and roll again, removing the baking paper. Place the roll on a plate and garnish with the rest of the cream, grated coconut and wafer daisies.


Chocolate cream:

Melt the chocolate over low heat with the whipped cream. When it has reached the boiling point, set it aside and mix it until the chocolate melts and the composition is homogenized. Refrigerate until it begins to harden.

Milk cream is an adaptation of Laura L's recipe

Milk and honey are boiled. When it starts to boil, add the semolina and stir continuously, simmering, over low heat, until it starts to thicken. Set aside, cover with cling film, not to catch pojghita and leave to cool. When it is well cooled, add whipped cream and vanilla essence and mix well.

Bake the baking sheet on a piece of baking paper sprinkled with sugar and roll tightly. When it has cooled, roll it up, grease it with chocolate cream and 2/3 of the milk cream. Roll again and cover with the rest of the cream. Refrigerate for at least 1 hour, then portion.

Put a drizzle of whipped cream on each portion and dust with cocoa.


Roll with wafer sheets and coconut cream and caramel

This means that we put the sugar in a pan and place it on the stove flame, over low heat, waiting for it to melt (sugar, not the pan).

When it is caramelized (melted, with a copper color), we add water and let it boil until all the sugar dissolves and we get a syrup. Add the finely ground or crushed biscuits and mix well.

Mix the water with the sugar and put them on low heat, until the sugar melts.

Add the butter and leave the bowl on the fire until it melts.

& Icircn the syrup obtained, add coconut mixed with milk powder.

Both creams must be worked on while they are still warm, otherwise the wafer sheet will not soften and we risk breaking when we roll it.

When we have everything ready, we take a wafer sheet and spread a generous layer of caramel cream. On top of this, we put a layer of coconut cream and then we roll as tightly as we can. We wrap it in cling film and leave it to cool for at least a few hours.


Roll with chocolate cream


I like rolls & # 8230 of any kind :). And if it was still ugly on Saturday I made 2 rolls with chocolate cream. A recipe remade this time with Rama margarine.

  • 4 eggs
  • 4 tablespoons sugar
  • 3 tablespoons flour
  • 1 tablespoon good quality cocoa
  • 1 teaspoon oil

Cream (composition is for 2 rolls):

  • 250g margarine Rama
  • 3 yolks
  • 5 tablespoons sugar
  • 3 tablespoons water
  • 100g bitter chocolate
  • 2 drops of rum essence

For the roll, mix the yolks well with the sugar and oil until the sugar melts. We give up the mixer and gradually add the flour mixed with cocoa. Mix lightly until the composition is homogeneous and add the beaten egg whites.

Bake in a large pan on the stove (tray lined with baking paper) over medium heat for 3-4 minutes.

Turn the sheet over on a towel sprinkled with powdered sugar and roll lightly.

Let it cool while preparing the cream:

Put the water with the sugar on low heat and when the sugar melts, turn off the heat, add the chocolate and mix well. Be careful, the mixture is quite thick. Then gradually add the yolks, mixing well after each one.

Separately mix a little margarine. Put a tablespoon of the chocolate mixture and mix.

We get a very fine cream. At the end we add the essence of rum.

Slightly unroll the roll, grease with 1/2 of the cream, roll and keep cold for 1 hour.

Cut slices with a knife soaked in warm water.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.