Roll with custard. Sponge roll with custard and raspberry jam. Test components

Sponge roll baked from available products that are always in the kitchen. The variety of fillings is also a huge plus. You can coat the baked goods with jam or any cream, and you can also put any fresh or canned fruit in the layer.

The only drawback of this dessert lies not in it, but in the minds of housewives who have never prepared it - what if they won’t be able to roll it up. Selection delicious recipes and a detailed description of the technology will make biscuit rolls a favorite treat in any family and help overcome possible fears.

This baking is simple in terms of the number of products included in the dough. There is no need to cook the layer for a long time. Fruit jam or thick homemade jam. You should not use a component that is too liquid, as it may simply cause the biscuit to become soggy. Then you have to eat dessert with a spoon.

What you will need for a sponge roll with jam or jam:

4 eggs;
180 g powdered sugar;
160 g flour;
3 g salt;
5 g of soda slaked with vinegar or lemon juice;
200-250 g jam (thick jam).

Dessert baking steps:

Beat eggs with salt with a mixer. When the mass turns into fluffy foam, slowly add powder without stopping the mixer. Then manually stir in the flour and slaked soda.
Pour the dough onto a greased baking sheet and smooth it out. The biscuit roll is fast - in 5 minutes in the oven at 200 degrees it will be completely baked.
Remove the hot cake from the mold onto a linen towel, brush with jam or marmalade and roll it up. Before serving, the baked goods can be decorated with powder, almond flakes or glaze.

With condensed milk cream

Condensed milk can add a pleasant milky taste to biscuit baked goods. Depending on personal preferences, the milk can be simply condensed or boiled.

For a roll with condensed milk cream you will need:

4 eggs;
180 g sugar;
160 g flour;
150 g butter;
200 g condensed milk;
15-20 ml cognac;
3 g vanillin.

How to prepare the roll:

Beat the eggs from the refrigerator into a fluffy foam. Continue beating with a mixer, gradually adding sugar. When the volume of the sweet egg mass doubles, add flour. Mix it only with a spatula, not with a mixer, and in one direction.
Line a baking sheet with oiled parchment. Spread the dough on it in an even layer, which is then baked in a preheated oven until light golden brown.
Roll the hot biscuit and paper into a roll and leave to cool. It is very convenient to use buttered baking paper for baking sponge cake. With it, it will definitely move away from the shape and after preliminary folding it will not stick together.
Meanwhile, beat the soft butter until white with a mixer. Next, so as not to overbeat the cream, stir in the condensed milk, cognac and vanilla with a spatula.
Unroll the cooled sponge cake, remove the paper from it, generously grease it with cream and roll it again. The top can be covered with chocolate glaze and sprinkled with crushed nuts.

With bananas

For those who are afraid that the cake will break when folded, we can recommend starting to learn how to make sponge rolls with this recipe, which is also beautifully called “Elephant’s Tear”.

For the base - chocolate sponge cake you need to prepare:

5 eggs;
300 g sugar;
300 g flour;
150 ml water;
75 g cocoa powder;
7 g baking powder.

For the internal filling of the roll you will need:

300 ml milk;
250 g butter;
150 g boiled condensed milk;
50 g flour;
30 g starch;
2 bananas;
vanilla and ground nuts to taste.

The top of the baked goods is covered with glaze made from:

100 g dark chocolate;
100 ml cream;
30 g butter.

Bakery:

Separate the whites and yolks. Beat the first ones separately with a mixer until foamy, and bring the yolks until white and fluffy together with sugar and water. Carefully combine both masses.
Add mixed dry ingredients into the egg mixture. Bake a rectangular cake from chocolate sponge dough. While hot, fold it in half lengthwise, placing a rolling pin inside, and cover with a damp towel. So the cake should sit for an hour.
Brew milk with flour and starch, then let cool to room temperature and beat together with boiled condensed milk and soft butter. Add nuts and vanilla to the cream to taste.
Peel the bananas and cut them so that they can be laid out in an even row. Grease the cake generously with cream, put bananas in the middle and give the dessert the shape of a tear. Top the roll with fudge made from chocolate and cream melted with butter. Decorate to taste. After a couple of hours in the cold, you can feast on elephant tears.

With custard

A simple sponge roll combined with custard And exotic fruits turns into delicious dessert. The highlight of the roll also lies in the biscuit dough, which is prepared using egg whites.

The sponge cake is baked from:

6 chicken egg whites;
200 g powdered sugar;
2.5 g citric acid;
2.5 g salt;
110 g flour;
6 g baking powder.

The composition of the layer includes:

300 ml milk;
2 chicken eggs;
160 g sugar;
80 g starch;
1 g vanillin;
140 g of soft cottage cheese, blended with a blender;
assorted canned exotic fruits (pineapple, mango, etc.).

Prepare the dessert as follows:

Beat the whites with a mixer first citric acid, then adding salt, vanilla and small parts of sweet powder. You should get stiff peaks.
Gently stir in the flour mixed with baking powder using a spatula. Spread the dough onto greased parchment paper on a baking sheet.
Bake for 12-15 minutes. Ready hot biscuit sprinkle with powder and roll into a loose roll, which is secured with thread in several places.
Prepare the custard. Grind half the sugar together with starch and eggs. Add the resulting mixture in a thin stream to boiling milk with vanilla and the other half of the sugar. Brew until thickened and cool completely.
Mix the custard base with the cottage cheese with a whisk. Cut the fruits into small cubes.
Warm sponge cake soak canned fruit in syrup, cover with a layer of cream, place chopped fruit on top and roll again.
Refrigerate the dessert overnight before serving. As a decoration, baked goods can be dusted with sweet powder.

Chocolate sponge roll

The difference with this roll is that it does not need to be rolled first, so the cream and other ingredients must be ready and on hand.

For chocolate honey sponge cake you need to take:

3 eggs;
100 g sugar;
30 g honey;
50 g cocoa powder;
120 g flour;
3 g soda.

The roll layer will be made of butter cream and cherries:

125 ml water;
100 g sugar;
30 g flour;
100 g butter;
200 g fresh or frozen pitted cherries;
60-75 ml of cherry juice for soaking the biscuit.

How to prepare a roll step by step:

Beat eggs, honey and sugar for five minutes at minimum mixer speed. Then add the bulk ingredients and also mix them with a mixer.
Pour the dough and spread it with a spoon on the oiled parchment. Bake chocolate cake 7-12 minutes, depending on the characteristics of your particular oven.
For the cream, boil boiling syrup from water and sugar with flour. When the mixture has cooled, beat it with a mixer along with soft butter.
Ready chocolate sponge cake lightly soak in cherry juice, spread generously with cream, distribute cherries on top and roll up. You can decorate the top of the baked goods with melted chocolate and a few cherries.

With poppy seeds

How to cook sponge roll with poppy seeds? You can add the seeds directly to the dough, or you can prepare a delicious cream from ground poppy seeds and boiled condensed milk, it will turn out very beautiful and have an unusually delicate taste.

For a roll with a poppy seed layer you need to take:

5 chicken eggs;
250 g fine sugar;
250 g flour;
400 g boiled condensed milk;
100 g butter;
50 g poppy seeds;
40 g hazelnuts.

We bake as follows:

For the sponge cake, beat the yolks with half the recipe amount of sugar and flour. Separately, beat the whites with the second half of the sugar into a stable foam. Very carefully combine the white foam and the yolk batter.
From the received batter bake a rectangular cake. The baking temperature should be 200 degrees, and the time will depend on the oven. The main thing is not to dry out the biscuit so that it can be rolled.
For the cream, simply beat butter, condensed milk, ground poppy seeds and chopped hazelnuts with a mixer into a fluffy, homogeneous mass.
Roll up the hot cake, and after cooling, carefully unroll it, coat it with cream and return it to its original roll state.

With curd cream

You can prepare a sponge roll in a new way every day, combining the most successful dough recipe in your opinion with a new filling (cream and fruit). One of the creams that goes well with sponge cake is cottage cheese.

For a simple and inexpensive roll with this filling you need to take:

4 eggs;
100 g sugar;
160 g flour;
5 g baking powder;
3 g vanilla powder;
200 g of tender non-grain cottage cheese;
120 g condensed milk.

Baking method:

Add vanilla flour and baking powder into the foam of eggs beaten with sugar, carefully so that the air bubbles do not burst.
Bake a rectangular cake from the resulting biscuit dough on oiled parchment. Roll it up hot with baking paper and cover with a towel.
While the cake cools slightly, beat the cottage cheese and condensed milk with a mixer into a delicate curd cream.
Unwrap the biscuit, coat it with cream and, carefully removing the parchment, roll it again. After an hour in the refrigerator, the baked goods are ready.

Sponge roll with butter cream

This roll can be called a classic. Is it a combination of biscuit and butter cream with a subtle alcoholic note isn't it? Of course, if those with a sweet tooth under 18 years of age are enjoying this pastry, alcohol should not be added to the layer.

Ingredient composition of dough and cream:

4 eggs;
360 g sugar (half for dough and half for cream);
200 g flour;
200 g butter;
80 ml water;
15-30 ml cognac.

Biscuit roll recipe step by step:

Knead eggs, sugar and flour biscuit dough. The kneading algorithm is the same as in the recipe for rolls with condensed milk. Roll the hot rectangular sponge cake into a roll.
For the cream, make syrup from sugar and water. All sweet crystals should dissolve and the mixture should boil.
Soft butter beat with a mixer, pouring in the cooled syrup a tablespoon at a time. At the end of whipping, add cognac.
Next, the algorithm of actions is similar to the previous recipes: unroll the cake, grease it with cream, roll it up and keep it in the cold for several hours so that the roll sets.

Now you can buy sponge roll in almost any store. But still, homemade turns out much tastier. Moreover, baking it is not difficult at all.

The main thing is to know a few simple rules:

You need to beat the whites and yolks well, as this affects the fluffiness of the dough.
Always use parchment paper to make it easy to remove the cake from the baking sheet.
Do not overcook the biscuit, otherwise it will break when rolled.
You need to roll the cake immediately after removing it from the oven, while it is soft and pliable.

And absolutely any cream can be used.

To prepare sponge roll with custard and banana you will need the following products:

For the test:

4 eggs;
180 g sugar;
160 g flour;
5 g baking soda;
2 g citric acid.

For cream:

30 g wheat flour;
400 ml milk;
150 g sugar;
100 g butter;
25 g cocoa;
4 eggs;
a pinch of vanillin.

For the layer:

1-2 bananas.

For sprinkling:

powdered sugar.

How to make sponge roll with banana and custard

Preheat the oven to 200°.

Separate the eggs into whites and yolks. Pour sugar into a bowl and add yolks.

Beat them until they become creamy.

Pour the egg whites into another bowl and beat until fluffy and white.

Place the white foam on the yolks.

Immediately add flour mixed with baking soda and citric acid.

Stir carefully.

Cover a baking sheet with parchment and pour all the dough into it. Level it out.

Place the baking sheet in the oven. First bake the cake at 200°, and after five minutes reduce the heat to 170° and bake for another 15-20 minutes. Check the readiness of the cake with a toothpick. If it is dry, then the biscuit can be taken out.

Prepare a clean sheet of parchment. Sprinkle it with sugar. Remove the cake from the baking sheet along with the parchment and immediately turn it over onto clean parchment so that the paper on the cake is on top. Take it off.

Roll the sponge cake together with a clean sheet of parchment. In this position it should cool down.

In the meantime, prepare the custard. To do this, put sugar and eggs in a ladle.

Stir them with a whisk.

Add flour.

Stir again, removing any lumps. While continuing to stir, pour in the cold milk.

Place on the fire and cook the cream while stirring. The thickness of the cream depends on how long you keep the cream on the fire. Don't worry if there are small lumps. When you beat them, they will all disappear.

If you want to make custard without cocoa, then skip the next step with cocoa powder.

And for chocolate cream, pour cocoa into a bowl of custard.

Stir thoroughly, close the lid and leave to cool.

If you do not use the lid, the cream will become crusty.

Place the soft butter in a bowl and beat with a mixer, gradually adding the cooled custard.

You will get this cream.

Cut the banana into slices.

Carefully unroll the cooled roll while removing the paper.

Place cream on sponge cake.

Place banana slices on top of the cream.

Using the bottom sheet of parchment, roll the sponge cake again and put it in the refrigerator until the cream hardens a little.

Sprinkle the finished roll with powdered sugar.

The roll will be tastier if it is well soaked. Unless, of course, you can stand it and don’t eat it first. Because it turns out incredibly delicious!

First, let's bake a sponge cake for the roll.

Carefully separate the eggs into yolk and white.

Beat the egg whites at low mixer speed until foam appears.

Now add sugar here in small portions.

Beat the egg whites and sugar until they form a strong, stable foam.

Add the yolks one at a time to the whipped whites, without stopping beating.

Pour the flour into a sieve.

Add the sifted flour to the dough in three additions, gently stirring the dough with a spatula so that the dough does not settle.

Place the finished dough on a baking sheet lined with parchment paper.

Distribute the dough evenly on the baking sheet.

The size of my baking sheet is 43*35 cm.

Place the biscuit in a preheated oven at 180 degrees.

Bake for approximately 10-15 minutes until the stick is dry.

There is no need to overbake the biscuit, otherwise it will break when folded.

Place the baked biscuit on a towel and remove the parchment paper.

This all needs to be done quickly while the biscuit is hot.

Roll the biscuit together with the towel and leave to cool.

Now let's prepare the cream.

Cut three oranges in half and squeeze the juice out of them.

Strain the orange juice through a sieve to remove the pulp.

You should get about one and a half glasses of juice.

Leave half a glass of juice, and pour the rest into a saucepan and place on low heat.

While the juice is heating up, grind the yolks with sugar.

We dilute the starch in the remaining orange juice.

As soon as the juice boils, add sugar and yolks and mix.

We immediately add starch diluted with juice here.

Brew the cream over low heat, stirring constantly until it boils.

As soon as the cream boils, remove it from the heat and stir a little more.

Leave the cream to cool at room temperature.

Beat butter at room temperature with a mixer until white.

Add the already cooled custard base to the whipped butter, one tablespoon at a time.

It is important that the oil and custard base are at the same temperature.

Now let's prepare the syrup for soaking the biscuit.

Pour half a glass of sugar and half a glass of water into a saucepan.

Place on the fire, bring to a boil, and let the syrup cool.

Unwrap the cooled biscuit and remove the towel.

Soak the entire biscuit on the inside with plenty of sugar syrup.

Place the prepared cream on the biscuit and distribute it evenly over the entire surface.

Carefully roll the sponge cake with cream into a roll.

Wrap the roll in cling film and place it in the refrigerator to cool for a couple of hours.

Cut the cooled roll to the size of the dish in which we will serve it.

Cut a piece of the remaining part of the roll at an angle and place it on the side in the form of a branch on a dish.

We even out the gap between the rolls with scraps.

While the prepared roll is cooling in the refrigerator, prepare chocolate cream For decoration.

Break the chocolate into pieces into a bowl and add butter to it.

Place the bowl of chocolate in a water bath.

Melt the chocolate and butter, stirring constantly.

Once half the chocolate has melted, remove the bowl from the water bath and stir until all the remaining chocolate has melted.

Be careful not to let any water get into the chocolate.

Apply the finished chocolate cream to the roll, imitating tree bark.

For beauty, we also apply it to cuts. chocolate glaze, and then remove it almost completely with a spatula.

To decorate the roll, prepare biscuit moss.

Pour 30 grams of protein into a bowl, beat a little and add 7 grams of sugar.

Beat everything until strong foam.

Sift flour and baking powder through a sieve into the whipped whites.

Add green food coloring here.

Beat everything briefly so that the mass does not settle.

Ready biscuit dough fill disposable cups ⅓ full.

Place the glass in the microwave at maximum power for 1 minute.

Turn the baked biscuits over in cups and place them on a wire rack to cool.

To get the biscuit moss, cut the glass.

We decorate the Christmas log with the resulting moss and cranberries.

Decorate the dessert with powdered sugar to imitate snow.

It's my mom's birthday very soon, and I decided to cook a delicious chocolate roll with custard - because she loves it so much! This one is amazing homemade roll will not leave anyone indifferent, and the taste is so perfect that you will not notice how you eat many more pieces than you planned. And believe me - this is indecent delicious dessert you can forgive anything.

Ingredients:

Biscuit:

eggs - 3 pieces;
sugar - 80 grams;
cocoa - 20 grams;
flour - 60 grams;
powdered sugar;
butter (for greasing).
Custard:

eggs - 1 piece (yolk);
sugar - 40 grams;
milk - 150 milliliters;
flour - 15 grams;
chocolate - 45 grams;
vanilla sugar - 4 grams;
butter - 100 grams.
For impregnation:

tea or coffee (with sugar) - 100 milliliters;
peanuts.
Glaze:

sugar - 4 tablespoons;
water - 30 milliliters;
sour cream - 2 tablespoons;
cocoa - 3 tablespoons;
butter - 60 grams;
gelatin - 1 teaspoon.
Delicious chocolate roll with custard. Step by step recipe

First, we will prepare the custard for the roll.

Into one egg yolk add vanilla and regular sugar.
Grind with a whisk until white.
To make the mixture liquid, add a little milk.
Stir and add flour.
Stir until smooth.
Pour the remaining milk into a saucepan and heat almost to a boil.
Pour the warmed milk into the yolk mixture in small portions and stir until it becomes a white, homogeneous mass.
Pour into a saucepan and cook until thickened: about 5 minutes, stirring constantly with a whisk.
Remove from heat and add chocolate pieces, stirring well to melt the pieces. I used milk chocolate, but you can use either milk or dark chocolate.
Cover with cling film so that it fits tightly to the cream.
Leave to cool: the cream should be at room temperature.
We take the butter out of the refrigerator and leave it so that it also comes to room temperature.
When the custard and butter are at the same temperature, you can start preparing the sponge cake.

Line a baking sheet with parchment paper and make sides. Our sponge cake should be approximately 29 by 30 centimeters in size: but no more.
Grease the paper with butter.
Beat eggs into a bowl and add sugar.
Tip: before you beat the eggs into a common bowl, it’s better to beat them one by one into a separate plate. Since you may come across a slightly spoiled egg and so that all the eggs in the bowl do not spoil, it is better to be safe.
Beat with a mixer for about 13 minutes. The mass should triple in volume, become white and fluffy, and traces of the whisk should remain on the surface.
Mix flour with cocoa.
In several passes, sift it into the beaten eggs.
Mix thoroughly from bottom to top.
Finally, add water and mix lightly.
Place the dough on parchment paper and level it out.
Place in an oven preheated to 180 degrees for 12 minutes.
If classic sponge cake We bake on the middle level of the oven, then the chocolate one needs to be baked on a higher level. The most important thing is that the biscuit is not too dry! Bake for no more than 13 minutes: if you are not sure of readiness, then, as always, a toothpick will come to the rescue. If it is dry, then the baking is ready.
Cover the table with parchment paper and sprinkle powdered sugar around the entire perimeter. If there is no powder, you can sprinkle with fine sugar.
IN cold water soak a clean towel.
Without removing the paper from the biscuit, transfer it to paper sprinkled with powder.
Cover the top with a damp towel.
Leave the chocolate cake to cool completely (or for 20 minutes).
Put the butter, at room temperature and cut into pieces, into a bowl, where we will beat.
Beat for 7 minutes until light and fluffy.
Add custard to the butter one spoon at a time and continue whisking.
Place the cream in the refrigerator.
Soak the cooled biscuit with sweet coffee or tea. I prefer to soak it in coffee, as it adds coffee notes to the main taste and makes it incredibly delicious.
Take the chocolate custard out of the refrigerator and spread it onto the sponge cake. On one side, the layer of cream should be thicker, and on the other, thinner, not reaching the edge by 2 centimeters.
Using the bottom sheet of paper, we roll up our delicious roll.
Wrap the roll in the same parchment paper and put it in the refrigerator for 4 hours. While the roll is in the refrigerator, the custard becomes denser.
While the chocolate custard roll is cooling in the refrigerator, we prepare the frosting. You can sprinkle powder or cocoa on top of the chocolate roll, but in my opinion, the glaze turns out much tastier and brighter.

Take gelatin and fill it with water.
Pour in and leave to swell.
Melt butter in a saucepan.
Add sour cream, sugar and cocoa to it.
Mix and put on the stove.
Bring to a boil, stirring constantly.
Remove from heat and immediately add gelatin.
Stir until smooth and leave to cool.
Let's return to our roll.

Let's get it chocolate pastries from the refrigerator and cut off a little on both sides to even it out.
We cover a flat plate with parchment paper so that later it can be carefully removed.
Place the homemade roll on top and cover with the cooled glaze.
Take out the parchment paper from under the baking sheet.
We decorate the top with nuts: they must first be fried and chopped. Place the finished roll in the refrigerator for an hour.
So we prepared a roll with chocolate filling, which turned out incredibly rich taste chocolate, sweet, but not cloying, and with amazing delicious cream. This delicacy can be prepared both for the arrival of guests, and just on an ordinary day to brighten it up with a magnificent roll. Baking will give you true pleasure, and your family will ask you to prepare this masterpiece more often in the future. "Super Chef" Wishing you bon appetit!

1. We will start preparing this wonderful roll by making the custard. To do this, take a convenient container and mix 150 ml of milk and 2.5 tbsp. flour. We try to mix actively and thoroughly so that there are no lumps of flour. To simplify and speed up this process, you can use a mixer or blender. Pour the remaining milk into a small saucepan and mix it with sugar (beat with a whisk or the same blender). If you don’t like too sweet creams or are afraid that the roll will turn out too sweet, then use less sugar (to your taste).
2. Place the saucepan with sweet milk on the fire and bring it to a boil over moderate heat. At the same time, while heating the milk, add milk and flour to it in small portions, constantly stirring with a whisk so that there are no lumps and the cream begins to thicken. Boil the cream until thick, then remove it from the heat and let cool to room temperature. After this it will become even thicker.
3. We will start preparing the biscuit. So, we separate the whites from the yolks, after which we beat the yolks with sugar until smooth, so that almost all the sugar is dissolved and the yolks themselves lighten. In a separate bowl (with a clean blender/mixer attachment!), beat the chilled egg whites until peaks (thick foam) appear.
4. Sift the flour into the container with the yolks (this is necessary to make the dough airy!) and stir everything. At the same time, we alternate adding flour and whipped whites, adding everything in small portions (this makes the dough easier to knead). Gently, slowly knead the dough with a spatula, without destroying the structure of the whipped whites.
5. Line a baking tray with baking paper. Pour the dough onto a baking sheet, level it over the entire surface and immediately put it in the already preheated oven for 15 minutes (at a temperature of 190 degrees).
6. Take the finished sponge cake out of the oven and immediately, before it has cooled down, roll it up into a roll (directly with paper), placing a towel under the parchment. Let the roll cool completely.
7. Take butter softened at room temperature and beat it with a mixer. Now gradually add the custard to the butter, whisking everything together with a mixer for about 3-4 minutes. By the way, if desired, such a cream can be made colored by simply adding the appropriate food colorings. But to make it even more aromatic, you can add a little alcohol (cognac, rum or Baileys, for example).
8. Unwrap the cooled biscuit and carefully remove the parchment from it. Coat the cake raspberry jam and let it soak in for a couple of minutes. Next, spread the custard on top of the jam layer (it’s very convenient to do this with a kitchen spatula or spatula). Moreover, we do not spread all the cream, but only part of it (the rest will be used for decoration). Now carefully roll the biscuit back into a tight roll.
9. Now the fun part – the decoration! Transfer the roll to a suitable dish (tray) and trim the edges with a knife. We grease the surface of the roll with the remaining cream (you can draw some beautiful patterns from the cream using a regular pastry bag with a nozzle). After this, we decorate the dish with raspberries (you can take both frozen and fresh), a sprig of lemon balm and crushed pistachios. Incredible beauty with your own hands!

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