Desert rolled Duchess

Desert rolled Duchess

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Beat with a mixer, egg whites with a pinch of salt and lemon juice, gradually add the sugar, then the yolks, oil, vanilla extract, hot water, flour and baking powder. A slightly softer composition is obtained than in cake. One third of the composition is mixed separately, in a bowl, with a tablespoon of cocoa.

Pour the white composition into a baking sheet, spread well with a spatula, then bake over medium heat for about 15 minutes or until golden. Take out on a kitchen towel and roll hot. Bake and prepare the cocoa leaf in the same way. Leave to cool. Then a 5 cm long edge is removed from the cocoa leaf, which is removed so that the black sheet is narrower than the white one.

For the cream, beat the liquid cream, but softer. Separately, melt the chocolate (I also had black and milk, but you can use whatever you like) in a kettle with a tablespoon of milk, so it doesn't burn. Leave the chocolate to cool, then gradually incorporate the cream, stirring gently with a spatula.

For assembly: spread half of the cream on the white sheet, but not to the edge, so as not to bite when rolling it, then add the cocoa leaf, the other half of the cream, and carefully spread the strawberry jam on the middle. length, in a narrow strip. Roll and refrigerate.

For decoration: whip the cream until it becomes thick, coat the roll in cream, sprinkle on the edges of browned and ground walnuts, decorate with orange core, a little melted chocolate and whipped cream.

Baking time: 30 min

Preparation time: 1h

Servings: 8 more generous or 10

Good appetite!

If you like my recipe, you can also find it on my blog: http://ancutsa-cuisine.blogspot.ro/2018/02/rulada-ducesa.html

1. Preheat the oven to 240 & degC. Wallpaper a tray with baking paper greased with a tablespoon of melted butter. Beat the yolks with the sugar until they double in volume. Incorporate the flour with a spatula. Separately, beat the egg whites with a tablespoon of sugar, then add the egg yolk mixture and the remaining melted butter.

2. Put the composition in the pan and bake for 7 minutes, until lightly browned on top. Remove from the oven, pour over a wooden bottom previously greased with a little oil and cover with a clean towel to remain soft when rolling. Leave to cool.

3. Mix water with sugar. Remove the seeds from the vanilla pod and add them to the syrup. Put everything on medium heat, stirring to melt the sugar. Bring to the boil, then remove from the heat and leave to cool.

4. Sprinkle the roll sheet with vanilla sugar syrup. Grease with plum jam and sprinkle with chopped walnuts. Roll carefully, not to break. Grease the surface of the roll with magiun and dress in walnut.

Bounty Roll (no baking) - a delicious dessert, prepared in just 10 minutes!

It is easy to prepare and delicious. If you urgently need a dessert, this recipe is what you are looking for. Its preparation takes 10 minutes and does not require baking.


-200 g of milk biscuits (crumbly)

-2 tablespoons cocoa powder (20 g)


1. Grind the biscuits with a blender (if you want, you can break them into pieces and grind them with a rolling pin or grate them).

2.Mix the ground biscuits with the cocoa powder and caster sugar until smooth.

3. Gradually add hot water (you can replace it with milk), stirring well with a spoon. You will get a kind of dough!

4.Prepare the filling: beat the soft butter with the powdered sugar. Add the coconut flakes and mix with a spoon until smooth.

5. Line the shredder with cling film. Transfer the biscuit composition to it. Lay it with the twister in a rectangular, thin and even top.

6. Spread the filling on the surface of the countertop, leaving one of the edges free (about 2 cm).

7. Roll the top into a roll, starting with the edge covered with filling and using the cling film.

8. Wrap the roll obtained in cling film and refrigerate for at least 60 minutes.

Biscuit and banana cream roll & # 8211 Dessert to everyone's taste

If you like wafer rolls, I recommend you try this recipe. The roll is filled with cream of biscuits and bananas, that's why its taste is so good. In addition, you do not have to prepare the countertop, because you will use a wafer sheet.

Ingredients for biscuit and banana roll:

  • 100 ml of milk
  • 200 gr ground biscuits
  • 100 gr margarine, 100 gr sugar
  • 1 sachet of vanilla sugar, 4 bananas
  • 1 wafer sheet

How to prepare the roll with biscuit and banana cream?

Put in a saucepan, to boil, milk, margarine, sugar and vanilla sugar. After a few minutes of boiling, add the biscuits and mix. Take the pot off the fire. If you think the filling is not thick enough, add more ground biscuits and mix.

Place the wafer sheet on a damp cloth and cover it with a damp cloth. Wait a few minutes for it to soften. This way you will be able to run it easily.

When it softens, pour the filling on top and level it well. Place the bananas on the edge and roll the wafer sheet. You will get a delicious roll. Put the roll in the fridge for a few hours, then take it out and cut it into slices.

If you want, you can pour the chocolate icing on top. You can also decorate it to your liking. The roll with biscuit and banana cream is very tasty, that's why I prepare it every time I celebrate a special event.

All guests are delighted by the delicious taste of this dessert. Try it yourself and surprise your guests. Have fun with your loved ones and increase your cooking!

Tristan Tzara - Cousin, Pension Girl

Cousin, pension girl, dressed in black, white collar,
I love you because you are simple and you dream
And you're good, you cry, and you break letters they didn't understand
And you're sorry you're away from yours and you're learning
At Calugarite where the night is not hot.
The days left until the holiday and count them again
And you remember a Spanish engraving
Where a child or duchess of Braganza
She sits in her wide dress like a butterfly on a corolla
And he has fun feeding the cats and is waiting for a knight
There are parrots and other small animals on the carpet
Birds that have fallen from the sky
And lay down next to the mourning armchair
Downstairs - thin and vibrating - sits a greyhound
Like a slippery ermine fur on his shoulders.
She wants to pick it up but
He remembers and strokes the necklace around his neck
Because he sees the knight - and that's it:
Sister Beatrice or Evelina are approaching the bench
History or Greek and Latin teacher
Oh, why are the days so rare?
The leaves and flowers fall like calendar leaves
Life is sad, but it's still a garden!
And the Infanta or Duchess of Braganza
And he falls asleep or loses his importance - because you count
The days that will remain - counting hands until the holidays

I start the letter again and write to you: Ma chère cousine
I thought I heard your tender voice in my room yesterday

Thank you Bianca! Welcome and pleasant, so at least we read some more poems, I will read them one by one! And we should do such leaps as often as possible!
I want to take over all the girls from my blog list and George! Come on + girls please!


I knew you kept your word: *
Yes, this slap seemed interesting to me too, I hadn't read a poem about women for some time (only at certain events do we remember women): D

The "wrinkled" chocolate roll - original and appetizing. Surprise everyone with this splendid dessert!

The "wrinkled" chocolate roll is an unusual, good-looking and delicious baking. It is quite easy to prepare and we are sure that it will become a real discovery for your family and guests!


-20 g of fresh yeast (or a teaspoon of dried yeast tip)

-50 g of bitter chocolate

-50 g of milk chocolate


1. Pour 100 ml of warm milk into a deep bowl. Add the crushed yeast and 2 teaspoons of sugar. Mix very well until the yeast is completely dissolved. Then let the composition rest until the frothy "hat" appears.

2. Pour the remaining warm milk (250 ml) into another bowl. Add the lightly beaten egg, remaining sugar, vanillin, salt powder, soft butter and yeast composition. Mix very well.

3. Gradually add the sifted flour and knead the dough. Cover it with cling film and let it rest for 10 minutes to make it more malleable.

4.Then knead it for another 7-10 minutes, until it becomes homogeneous, smooth and elastic. If necessary, sprinkle the work surface with flour.

5.Put the dough obtained in a deep bowl, greased with a little oil and cover it with cling film. Leave it to rise for about 60 minutes at room temperature.

6.Transfer the leavened dough to the table powdered with flour. Sprinkle the surface with a little flour and spread it with the rolling pin in a rectangular top, about 1 cm thick.

7. Break the chocolates into pieces and place them in a heat-resistant bowl. Melt them in a bain-marie or in the microwave on low power.

8. Grease the worktop with chocolate, leaving its edges clean.

9. Fold it into 3 layers, folding the right side towards the center and covering it with the left one.

10.After this, fold it again (similarly), starting with the wide edges.

11. Sprinkle the folded dough with a little flour and spread it in a rectangular tray, with the same dimensions as the baking tray (we used a tray 30 x 36 cm).

12.Cut it into strips about 1.5 cm wide. Roll them in a spiral.

13.Place them compactly, without leaving any gaps between them, on the tray lined with baking paper. Cover them with cling film and let them rest for 20 minutes.

14. Bake the “corrugated” countertop for 15-20 minutes, until golden brown, in the preheated oven to 180 ° C.

15.Then turn it over on another tray lined with baking paper so that its underside is on top. Grease it with a thin and even layer of jam.

16. Roll the hot countertop into a compact roll, pressing it lightly. Allow it to cool completely.

17.Portion the roll and serve.

The roll is very good-looking, thanks to the glued and embossed spirals. Chocolate and jam accentuate its special taste, which is very fine and pleasant. Be sure to prepare it!

Mille-feuille or Napoleon & # 8211 classic version

It's not the first time When I talk about mille-feuille, the famous French dessert with crispy layers of puff pastry and cream, but I decided to return to this sweet delicacy because I realized that the classic version is missing from the blog. I mean, I tempted you with a modern adaptation, of Gordon Ramsay (Mille-feuille with white chocolate and strawberries), and with the laborious Woven Mille-feuille cake, but I just missed the classic cake version. Okay, okay, you'll say, but what are the major differences to justify a new post? Well, there are differences in quantities (I think many of you will want a clear recipe for the cake, not to do different calculations) and, last but not least, cream. If the braided mille-feuille cake had a diplomat cream, the classic version is with pastry cream (simple vanilla cream). The pastry cream that must have the right consistency, ie neither too fluid (so that it can be wetted and does not flow), nor too dense, so as not to leave the impression of a & # 8220dry & # 8221 cake.

A classic mille-feuille must have three layers of puff pastry and two layers of pastry cream, and sprinkle powdered sugar on top. The variants with whipped cream or jam instead of cream and with icing sugar (bicolor, as a rule) instead of & # 8220 banal & # 8221 powdered sugar are derived even newer. As later, salty versions of mille-feuille (with cheese and spinach, for example) appeared. Regarding the sugar decoration, I opted for a thin layer of powdered sugar because a icing requires much more sugar (ie, much more calories). To be a little clearer, if you use powder, say, 20 g of powdered sugar, for a glaze (plain or bicolor) you will need over 150 g of sugar.

As for the name, I also told you that mille-feuille means word-for-word & # 8220o thousand sheets & # 8221 and that it comes from the many layers of puff pastry. But I did not manage to tell you that another name under which the dessert is known, Napoleon, does not come from the famous emperor, but from the Italian city of Naples. And because I also mentioned Italy, you can find the puff pastry-pastry cream combination at & # 8220cannoncini & # 8221 (Puff pastry cones with vanilla cream).

Ingredients (for 6 servings):
& # 8211 puff pastry dough 1 sheet (400 g)
& # 8211 milk (3.5% fat) 300 ml
& # 8211 unsweetened cream for whipped cream 200 ml
& # 8211 yolks 4 pcs.
& # 8211 sugar cough 100 g
& # 8211 vanilla essence 1 ampoule (if you use extract, 1 teaspoon)
& # 8211 corn flour (cornstarch) 50 g
& # 8211 salt a teaspoon
& # 8211 old powder 20 g

Preheat the oven to 200 degrees Celsius. Spread the puff pastry in a sheet with a uniform thickness (about 4 mm thick). Place it, with the help of the rolling pin, in a tray lined with baking paper. Place another baking paper over the sheet and then the second tray from the stove (enter the first one and press the dough). In this way, prevent the puff pastry from swelling. Put in the hot oven and leave for 30-35 minutes, taking care to turn the tray halfway through, and at the end to check that the dough does not burn. The sheet must be crisp and coppery. Let it cool, straighten its edges and cut it in three (lengthwise).

For pastry cream: mix the milk with the liquid cream and put them to heat on low heat. Beat the yolks with the salt and caster sugar until you get a yellow foam. Add vanilla essence and corn flour. Homogenize and pour, little by little, from the warm milk. When the mixture of eggs, flour and milk has reached a temperature close to that of milk, pour the composition over the milk in the pot. Also on low heat and stirring constantly with a fork, leave until it reaches boiling temperature. You should have a fine and homogeneous cream. Allow to cool, then homogenize again. Put half of the cream on one of the puff pastry pieces (either simply spread it or put it with the spirit to make it look better).

Place a second piece of puff pastry and then the rest of the cream. Before putting the third layer of puff pastry, cut it into 6 equal pieces (this will make it easier to slice the cake). You can serve the cake immediately, but it is even better if you keep it cold for at least 2 hours. Before cutting and serving, sprinkle with powdered sugar.

Jam roll - a simple but brilliant dessert!

We present you a delicious roll recipe with jam. From a few simple and affordable ingredients you get a fluffy, fine and fragrant dessert.

The roll is very simple to prepare, and the result is an honorable one. If desired, you can prepare the roll with various fillings, each time obtaining a new dessert. It combines perfectly with a fresh and aromatic tea or a glass of milk.


- 200 g of jam (jam or condensed milk)

Method of preparation

1. Beat the eggs with icing sugar until their volume triples.

2. Gradually add the flour. Stir. Get a thick dough.

3. Line a baking tray with paper and grease it with butter. Pour the dough into the tray and spread it on the surface of the tray using a spoon or spatula.

4. Bake in the preheated oven at 180-190 ° C for 20 minutes. Baking time depends on each oven.

5. Allow the countertop to cool slightly on the baking tray. Until the top is still hot, grease it with jam and roll it. If you run the cold countertop, it will break. The thickness of the countertop is about 7-12 mm.

A month ago, Raluca Zenga told us how she cooks Walter Zenga's favorite cake

The divorce of Raluca and Walter Zenga fell like lightning in the Romanian showbiz. Because no one expected this news, even if there were rumors, Walter Zenga's statement on his social media account surprised him due to the frustrations and dissatisfaction that apparently smoldered in their family. It seems that Walter Zenga is not happy with his wife's behavior, he even has a lot of things to blame. On the other hand, Raluca Zenga has not yet made any statement, although last month she exclusively offered us Walter's favorite cake recipe that she cooks at home in Dubai.

& # 8220In the kitchen I never miss the spices and herbs for extra flavor when cooking: basil, rosemary, oregano, peperoncino & # 8230 But also coconut oil and milk, avocado, sweet potatoes, fresh eggs, cheeses like parmesan and mascarp & 8230 and of course fruit, living in Dubai we have both exotic fruits imported from Thailand & # 8211 mango, pineapple, papaya- and European seasonal ones- strawberries, strawberries, cherries, peaches.
1. We cook every day: this is the case in a house with two children! From pancakes with maple syrup in the morning, pasta with pesto, salmon or bolognese and soup for lunch, risotto and fish or baked chicken in the evening.
2. My kids are big sweet lovers, as is my mom. Samira and Walter Junior love nutella brownies, fluffy Japanese-style cheesecake and walnut croissants according to Grandma's recipe.
3. For the summer I chose a dessert with the fresh taste of lemon and a creamy cream based on mascarpone.

Rolling preparation method

Rolling ingredients:
100 g flour, 140 g sugar, 4 large eggs, 100 g melted butter, 1 teaspoon honey, 1 teaspoon cornstarch, grated lemon peel, vanilla essence.
Beat the egg whites separately, mix with the mixer the yolks with the sugar, flour, honey, starch, vanilla essence and melted butter - with a spatula gradually incorporate the egg whites until you get a uniform composition.
Bake our roll in the preheated oven at 180 degrees for 15 minutes in a tray greased or lined with waxed paper. Roll with a kitchen towel and let cool.

How to prepare cream

Cream ingredients:
2 eggs, 400 g mascarpone, 60 ml limoncello liqueur, 80 g sugar
Beat the yolks with the sugar until you get a frothy consistency, add the limoncello and then the mascarpone cheese, mixing with a spatula to have a uniform result, without granules. Beat the egg whites and gradually incorporate them until you get the desired consistency. Since I used raw eggs, as in the case of the authentic tiramisu recipe, the cream must be kept in the refrigerator for at least an hour. Fill the roll and decorate with powdered sugar, grated chocolate flakes, lemon peel & # 8230 and enjoy!

Dream roll is a delicious dessert and easy to prepare. For this roll, black cream is made first: in a saucepan burn 10 tablespoons of sugar, add 500ml of water. After the sugar has melted, add a tablespoon of cocoa and mix well. Remove from the heat and thicken with finely ground biscuits. Mix well until it becomes a cream and spread hot on the 4 wafer sheets.

Preparation of white cream: 50 ml of water, 250g of margarine and another 10 tablespoons of sugar, put them all in a pan and let them boil for a minute. Then remove from the heat and add to that pan, 100g coconut and 300g powdered milk. Mix well until it becomes cream and spread hot over the black cream, on the 4 sheets of wafers.

Finally, roll the 4 wafer sheets. You can melt the chocolate, which is poured over the roll, as an ornament. Refrigerate.

The dream roll is recommended to be served cold because the cream is tastier.
Tip: I would have liked to prepare both creams in Calve pans, from Kitchenshop.

Video: Duchess (June 2022).


  1. Zuzil

    Without intelligence ...

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