Gingerbread roll

Category: Confectionery
Gingerbread roll

Ingredients

Roll
egg C1 3 pcs.
honey 60 ml.
maltose syrup or molasses 60 ml.
sugar 50 g
butter 15 g
wheat flour / grade 120 g
soda 1/3 tsp
ginger 1/4 tsp
cinnamon 1 tsp
salt 1/3 tsp
Cream
cottage cheese (I have homemade) 250 g
powdered sugar 70 g
condensed milk 70 g
butter 170 g
vanilla pinch
cinnamon optional 1 tsp

Cooking method

  • Gingerbread rollIf the honey is dense, then melt along with the butter.
  • Allow to cool until warm. Divide the eggs into whites and yolks. Mix honey, butter, molasses, yolks. Add salt.
  • Gingerbread rollMix flour with spices and baking soda.
  • Gingerbread rollSift flour to liquid ingredients, stir.
  • Gingerbread rollBeat whites, gradually adding sugar, until peaks.
  • Gingerbread rollIn several steps, introduce proteins into the dough, gently mixing by folding.
  • Gingerbread rollIt turns out an airy dough of a pouring consistency.
  • Gingerbread rollSpread the dough in an even layer on a baking sheet,
  • covered with baking paper.
  • Gingerbread rollBake in an oven preheated to 200 degrees for 10-12 minutes.
  • Gingerbread rollRemove the cake, remove from the baking sheet and wrap it in a towel in a roll. I don't take off the paper. Leave to cool when rolled up.
  • Gingerbread rollPut cottage cheese, condensed milk, icing sugar and vanilla in a bowl. If using cinnamon, add it too. I have all the food at room temperature.
  • Gingerbread rollUse a blender to move the food until smooth.
  • Gingerbread rollBeat soft butter until fluffy and whitening.
  • Gingerbread rollIntroduce the curd part of the cream into the butter in parts. The cream is airy.
  • Gingerbread rollExpand the cake, grease with cream.
  • Gingerbread rollRoll up (I roll on the short side) using paper. Wrap it in and put it in the refrigerator for a couple of hours.
  • Gingerbread roll
  • Cooking is not difficult, the main thing is to do it with love for your loved ones!

Cooking program:

oven

Note

The cake recipe is taken from Natali06 on the Flour forum. I took another cream, which I really like.
It is very tasty and aromatic. The roll is sweet. Recommend!

Podmosvichka
I went to sleep before I choked on my saliva
Every time, just reading the title, if something is unusually intricate, I already know that this is your next masterpiece
As always - I'm in awe
ang-kay
Lenochka, Thank you. So nice. I think you are resistant to this kind of products. You will not lure with any gingerbread.
Podmosvichka
Well, there is a hole in the old woman
Sometimes I allow liberties, but rarely and only in the morning
But my husband will remain hungry without sweets for tea. Cracks when it wants
ang-kay
He's lucky)
Podmosvichka
And how lucky I am, there are new recipes on whom to try
Albina
Angela, as always, the recipe is irresistible. I used to be afraid to bake rolls, but now I like it sometimes. Often I don't want to, because everyone is prone to being overweight.
bnb
ang-kay, Angela, cool recipe! And what can replace "maltose syrup or molasses" if it is not critical?
I want to try ...
ang-kay
Natasha, Thank you. Dark honey is closest to maltose molasses. Of course, the taste and aroma are different, but I think that you can take 120 ml of honey, and not half with molasses.




Albina, Thank you. I'm glad you get the rolls)
Crochet
Quote: ang-kay
Mix honey, butter, molasses, eggs

Angela, at this stage we take only yolks from eggs, right?

We will beat the whites later ...
ang-kay
Yeah. Thanks for noticing. I'll go fix it.

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