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Bread roll with berries

Bread roll with berries

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Preheat the oven to 180 C. Put the baking sheet in the pan.

Mix flour and baking powder.

Beat the egg whites well with a pinch of salt until they become hard.

Mix the yolks with the sugar until they turn white and increase in volume. Add in turn, spoon by spoon, oil, boiling water and vanilla essence. Mix and flour.

Mix the egg whites in the crust with a spatula, lightly so as not to leave them.

Pour the crust into the pan and level it. Bake for 15 minutes at 180 C, until the top is golden.

Remove the tray and turn the top over on a baking sheet sprinkled with powdered sugar. Remove the baking sheet from the bottom of the worktop and roll it tightly with the other sheet. Let the countertop cool so rolled.

During this time prepare cream: Mix gelatin with 2 tablespoons of water and let it hydrate. Heat the cream together with the sugar until it melts. Take the cream off the heat and mix the gelatin inside, until it is homogeneous. Add the berries (of which you put aside a few for garnish) and mix gently with a spoon. Put the cream in the cold, to harden a little.

Unwrap the top from the baking sheet and put the cream on it. Roll it back as tight as you can, wrap it in baking sheet and leave the roll in the fridge for a few hours (overnight if you can) until it hardens well.

Heat the sour cream and put the broken chocolate in it. Stir until the chocolate melts well. Leave to cool and pour the icing over the roll. When it has hardened, you can decorate it with whipped cream and berries.

Mini pavlova with berries

Some dear guests, announced in the evening, stimulated my creativity and the result was a delicious dessert. I started from classic pavlova recipe which I gave a new shape, a fresh garnish of berries and it turned out so well that I could not help but reign with you recipe this desert wonderful.


  • 3 egg whites
  • 7 tablespoons sugar
  • 1 pinch of salt
  • 400 ml. of whipped cream
  • 2 tablespoons powdered sugar
  • 1 sachet of whipping cream
  • 300 grams of blackberries
  • for finishing: mint leaves and powdered sugar

Of course, the first step is to prepare a firm egg white meringue and 4 tablespoons of sugar. First froth the egg whites with salt, then add one tablespoon of sugar at a time, beating constantly until the sugar is completely dissolved.

The meringue is placed in a pos with two stars, quite wide, and poured in the shape of hearts (or circles, popcorn, etc.) on a tray covered with baking paper. After the shapes have been drawn, the edge is accentuated with a meringue border, creating an elevated border.

Place the tray in the preheated oven at 150 degrees and immediately reduce to 125 degrees Celsius.

Keep a few blackberries for decoration, and the rest (you can use all kinds of berries, I only had blackberries in the house) and 3-4 tablespoons of water are boiled until soft, then drain through a sieve placed on top of a saucepan. Pass the fruits, separating the seeds.

The pasta resulting from the fruiting is put back on the fire, with 3 tablespoons of sugar and boiled for about 5 minutes, then set aside.

Supervise the oven, if the meringues take on a yellow tint, open the oven door (put in the opening the tail of a wooden spoon that will not allow the door to close completely).

Being much smaller than pavlova-cake, these heart-shaped baskets will be ready much faster (in an hour). Basically, when they come off the baking paper easily, they are ready.

Leave it to cool, meanwhile beat the whipped cream hard, sweeten it with the 2 tablespoons of powdered sugar and stabilize it with the whipped cream hardener. such a higher border.

In the middle of each basket pour 1-2 tablespoons of blackberry jelly (no worries, the cream will not stain) and add a few blackberries.

They had a cold time for about an hour before it became history. I garnished them with fresh mint leaves powdered with powdered sugar to create a & # 8222brumed effect. & # 8221 Fresh and delicious!

How do we make a hard and shiny meringue for the meringue roll?

For a successful strawberry roll with strawberries, mix the egg whites well with the salt until they become frothy. If you separate them correctly, they will already start to increase in volume. Then add the sugar, little by little, until the meringue hardens and becomes shiny. To check that the meringue is ready, take some of it and rub it between two fingers. No sugar granules should be felt to the touch. Then spread the meringue as evenly as possible in a stove tray and bake it over low heat until it is slightly browned on the surface. I also put some chopped almonds on top, for taste, texture and decoration. You can also put almond flakes or even finely chopped walnuts. Before rolling, allow the meringue to cool completely.

The cream for the meringue roll with strawberries is also easy to make and I also prepared it with the robot from Tefal. I just took out the silicone bowl and I had the clean stainless steel bowl for the cream. I mixed it with the Delica’Tool accessory, a special palette for creams and aerated compositions, only good for my cream. The cream is based on mascarpone and whipped cream, it is simple to make and very tasty. For a fresh element, I added pieces of fresh strawberries, but you can put any fruit. Peaches or pineapple from compote, raspberries, cherries, berries. Frozen fruits are also ok, but they must be left to drain very well. If you want another egg white recipe idea, try my recipe for meringue cake, delicious and airy.

Berry Roll - Recipes

COCKTAIL RECIPES & # 8211 Tart with berries

COCKTAIL RECIPES & # 8211 Tart with berries. Each week we will learn together how to prepare a new recipe through the COCHET RECIPES section. Here we will learn how to prepare certain recipes, we will discover useful information about some ingredients. With a little care and coordination, no dish is impossible to prepare. So don't be afraid! Young and old, we are preparing to become chefs with CHILDREN'S NEWS. Today we will prepare a berry tart together.

A tart is a baked dish that consists of a filling over a pastry base with an open countertop, not covered with pastries. It is not a difficult recipe and we need simple ingredients. To prepare a perfect tart, make sure you have a 24 cm tart tray.


For the tart we will use 300g 000 white flour, 50g fat butter, min 82%, 80g powdered sugar, a pinch of salt, grated lemon peel, 2 egg yolks, 3-4 tablespoons of cold water and a vanilla pod.
For the vanilla cream we will use 400 ml of milk, 4 egg yolks, 120 g of sugar, 25 g of starch, vanilla (1 sachet of vanilla sugar or 1 teaspoon of extract or ½ vanilla pod) and 1 pinch of salt.
And for decoration we will use about 250 g of berries and a gelatin bag for the cake (Torten Gelee).

Method of preparation

To start, we will mix the flour and powdered sugar in a bowl, together with the salt and the cold pieces of butter. Now knead until the composition in the bowl is dry, sandy and you can see the pieces of butter scattered through the flour. I gradually added the yolks, kneading after each one. After adding the last yolk, drip cold water into the bowl. First a tablespoon of water. It depends on how dry the composition is and how much water it absorbs. Put the dough in a cling film and leave it to cool for 30 minutes. Then we spread the sheet in the tray. Don't forget to line the sheet with flour. The tart must be baked, so heat the oven to 200 C (with ventilation, respectively the high stage in gas ovens) and leave the tart in the oven for 13 & # 8211 15 minutes.


Now to prepare the cream, we will boil the milk with the vanilla pod. Meanwhile, mix the egg yolks together with the sugar and salt until the mixture is light in color and frothy. Add the flour and stir until incorporated. Do not mix long after adding flour or starch!

Remove the vanilla pod from the milk and add the cream obtained gradually. Leave everything on the fire for 3 minutes, stirring constantly.

We leave the cream to cool, but not anyway. We put it in a heat-resistant bowl and wrap it with cling film.

When it's cold, mix the cream a little and start whipping. We have to pour the cream over the tart top and garnish it with fruit as we like. We will pour gelatin over it. We prepare this using a gelatin sachet with 2 tablespoons of sugar. Add 250 ml of water and after it has blended well, put it on the fire to boil for about 1 minute.

Our tart is ready. Don't forget to ask your parents for help when using the stove!

Cream and berry roll

Beat the egg yolks with the sugar and salt, then add the hot water, one tablespoon at a time, stirring constantly.

The egg whites are also beaten with foam.

In the egg white foam, incorporate the yolk cream, then a tablespoon of sifted flour, mixing lightly with the spoon, from the bottom up.

Pour the fluffy composition into the oven tray greased with oil and lined with baking paper and bake at 180 degrees for 25 minutes.

Remove the worktop from another sheet of paper and roll immediately.

We prepare "Cream roll with cream and berries"

Whip the cream.

Melt the chocolate in a bain-marie.

Incorporate the chocolate in the whipped cream.

Add the vanilla sugar and the washed, cleaned and sliced ​​fruit (if necessary).

Stir gently.

we continue with the basic recipe.

The cream is spread on the cold counter.

Roll and let cool. Cut with a sharp knife.

You can also put chocolate icing on top.

Bread roll with berries

The aerated cream made of natural cream and white chocolate is perfectly complemented with berries in a fluffy and invigorating roll, which will conquer from the first to the last slice.

Ingredient: natural cream, white chocolate, berries, flour, milk, eggs, butter, sugar, powdered sugar.
Allergens: milk, gluten, eggs, berries, strawberries.
Weight: (choose below)

The aerated cream made of natural cream and white chocolate is perfectly complemented by the berries in a fluffy and invigorating roll, which will conquer from the first to the last slice.

Ingredient: natural cream, white chocolate, berries, flour, milk, eggs, butter, sugar, powdered sugar.
Allergens: milk, gluten, eggs, berries, strawberries.
Weight: (choose below)

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Bread roll with berries

A delicious recipe for rolls with berries, eggs, sugar, flour, baking powder, milk, vanilla essence, eggs, butter, whipped cream, blueberries, almond flakes.

Wheat ingredient:

Clamp ingredients:

  • 300 ml milk
  • 100 of sugar
  • 1 vanilla essence
  • 3 eggs
  • 250 g butter
  • 150 a whipped cream
  • 100 canned blueberries
  • 100 a almond flakes

Method of preparation:

The yolks are rubbed with half the sugar, and the egg whites are whipped with the other half of the sugar. Slowly mix both compositions and gradually add the flour and baking powder.

Pour the dough into a greased pan lined with baking paper and bake in the preheated oven for about 15 minutes, then leave to cool.

In a bowl, mix the milk, sugar, vanilla essence and a little cranberry juice. Put on the fire, add the beaten eggs and leave until the cream thickens, stirring constantly, then allow to cool. Incorporate the cream and soft butter into the vanilla cream.

Mix 2/3 of the cream with the drained blueberries and spread the cream on the cooled counter. Roll with baking paper and refrigerate for an hour to harden.

Remove from the fridge, spread a little cream and line the almond flakes. With the help of a posh, garnish with cream on top. Cut into slices and serve.


We get the best meringue from egg whites that have been in the fridge for 3-4 days, and 1 hour before we start working, we take them out of the fridge to reach room temperature. The egg whites must be very well separated from the yolks, no yolk thread must drain into the egg white so as not to compromise the meringue. Then the bowl in which we beat the meringue must first be well degreased and dried. The oven is preheated 20 minutes before, but when we put the meringue, the fire is reduced to a minimum, and we put the tray on the highest step, so as far away from the flame as possible. Please pay close attention to this last rule, so as not to burn the meringue and compromise the recipe.
Beat the egg whites with a pinch of salt. When the meringue starts to bind, add one tablespoon of sugar in a row, continue beating after each tablespoon to melt the sugar as well as possible. We add vanilla essence, lemon juice and food starch.
Beat the egg whites for at least 10-15 minutes, when you take the meringue between your fingers, you should not feel the sugar at all, only when you turn the bowl upside down and the meringue does not drip, you stop mixing.
We line a tray of 30 * 40 with baking paper, over it we put half of the amount of almonds. Over the almonds, with the help of a spatula, put the meringue and level it to obtain the same thickness everywhere. On top of the meringue, spread the rest of the almonds.
Put the tray in the oven on the lowest flame and on the highest step, as far away from the flame as possible. I emphasize this aspect, being very important that the meringue comes out white and beautiful.
The tray is kept in the oven for about half an hour, depending on the oven of each one, it is still necessary to check from time to time. The meringue is ready when the outside is hard, crunchy, but remains white.
After we turn off the heat, let it cool in the oven for about a quarter of an hour and only then take it out of the oven and leave it to cool completely.
Beat the whipped cream with the hardener and vanilla sugar. The berries, if frozen, are drained first, set aside a few fruits for decoration, and the remaining ones are lightly mixed with 1-2 tablespoons of sugar.
We put on the table a slightly damp towel, over it a baking sheet. Carefully holding the tray, we turn over the towel and the baking paper, the cooled meringue. Peel off the sheet that was in the tray. Pour the whipped cream over the meringue sheet, level it on the entire surface of the meringue, avoiding stretching it towards the edges of the sheet. Sprinkle the berries drained of juice.
Using a towel, roll the sheet slowly and carefully so that it does not break. With the help of a palette, we move the roll on a plate, decorate it with the remaining berries and a little whipped cream.
Refrigerate for 3-4 hours after which you can cut and serve.

How can we prepare a different Diploma! Graduated roll with berries.

If you want to impress your loved ones with a different Diplomat, prepare this Diplomat Roll with berries and success will be guaranteed!

Graduated roll with berries

If you want to impress your loved ones with a different Diplomat, prepare this Diplomat Roll with berries and success will be guaranteed!

Ingredients for the Diploma Roll with berries

  • For the roll sheet:
  • 5 eggs
  • 5 tablespoons sugar
  • 4 tablespoons oil
  • 6 tablespoons flour
  • 1 pinch of salt
  • 2 teaspoons vanilla essence
  • For Diplomat cream:
  • 1 exotic fruit compote
  • 3 eggs
  • 100 g sugar
  • 150 ml of milk
  • 200 ml sm & acircnt & acircnă for cream
  • 10 g gelatin
  • 300 g berries

Preparation Diploma roll with berries

Turn the oven to 180 degrees.
For roll sheet, separate the egg whites from the yolks. Mix the egg whites with a pinch of salt, then gradually add the sugar and stir. marshmallow becomes firm, add, on the r & acircnd, the yolks, the oil, the essence and the flour.
Line a 23/36 cm tray with baking paper and spread evenly, roll composition & icircn ea.
Bake the roll sheet for 25-30 minutes, or until it passes the toothpick test.
Immediately turn over on a damp towel and roll, removing the baking paper.
Allow to cool rolled.
While the baking sheet is baking, prepare the Diplomat cream with berries. It counts gelatine to hydrate & icircn 2 tablespoons of cold water. The fruits from the compote are put in a sieve to drain the juice well.
The eggs are mixed with the sugar and a pinch of salted salt becomes frothy, then the milk is added and homogenized. Boil the cream in a bain marie until it thickens like a pudding, stirring constantly.
Allow to cool, then mix with whipped cream and gelatin diluted in bain marie.
Incorporate the berries and let the cream cool for 30 minutes.
Unroll the rolling sheet, spread the cream evenly and roll again.
It is given Diplomat roll with berries when cold, the cream will become firm, then decorate with cream and berries and portion.
Serve cold.

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