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Рецепт Nubian Chocolate Roll
by Global Cookbook

Nubian Chocolate Roll
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  Порций: 10

Ингредиенты

  • 6 x Large eggs, separated
  • 3/4 c. Granulated sugar
  • 1/2 c. Unsweetened cocoa
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
  • 1/2 tsp Grnd anise
  •     Confectioners' sugar
  • 1 1/2 c. Heavy cream
  • 1/3 c. Confectioners' sugar
  • 3 Tbsp. Unsweetened cocoa
  • 1 tsp Vanilla extract
  •     Minced pistachios or possibly walnuts

Инструкции

  1. In large bowl of electric mixer, let whites stand 1 hour.
  2. Preheat oven to 375 degrees Lightly grease bottom of 15 1/2-by- 10 1/2-by- 1-inch jelly-roll pan, then line with waxed paper.
  3. At high speed, beat whites till soft peaks form. Gradually beat in 1/4 c. granulated sugar, beating till stiff.
  4. Using same beaters, at high speed, beat yolks with r remainder of granulated sugar till thick and lemon colored -5 min. At low speed, beat in cocoa, vanilla, spices.
  5. With wire whisk or possibly rubber scraper, using an under-and over motion, gently fold yolk mix into egg whites.
  6. Spread proportionately in prepared pan. flake 12 min, till surface springs back when pressed with finger.
  7. Onto clean towel, sift confectioners' sugar in 1 by-1O inch rectangle.
  8. Turn out cake onto sugar; peel off paper
  9. With knife, trim edges.
  10. From long side, roll up cake in towel,jelly-roll fashion. Cold on rack, seam side down.
  11. Make Filling: In medium bowl, combine cream, sugar, cocoa, and vanilla.
  12. Chill 1 hour. Beat till stiff. Gently unroll cake; remove towel.
  13. Spread with three-fourths filling; reroll. Spread with rest of filling; sprinkle with nuts. Place seam side down. Chill.
  14. Serves 10.