My mother's fantastic cookie recipe for all rolls and cakes. It's easy to prepare, and it's done quickly with cocoa flavor. You don't have to add cocoa to this cake if you want a lighter version. Follow recipe.
Ingredients: simple, total time: 50 min.
FOR DOUGH:
5 egg yolks
240 g crystal sugar
5 Tablespoon cold water
150 g flour
1-2 Tablespoon cocoa powder
1/2 bag baking powder/ 5 g
5 egg whites
Preparation:
Beat the egg yolks, eggs, and sugar into a lighter mixture, beat for about 5 minutes. The mixture should be shiny, light, and foamy.
At the end, add the powdered ingredients, add them gradually and mix at the same time.
Put the egg whites in another bowl and beat for about 2–3 minutes. Add 3 tablespoons of sugar gradually, one at a time. Beat into stiff snow.
When you have obtained solid snow, add a spoonful by a spoonful to the mixture with egg yolks, then use a spatula to combine both mixtures into one fine component. Mixing from bottom to top in a circular motion.
Grease the baking tray well with butter and flour, shake off the excess. Place the baking paper and roll out the mixture and flatten.
Put it in the oven at 180 °C, 25-30 minutes, until it is lightly browned, and the roll is soft.
After that, take a clean cloth the size of your roll, turn the baked roll-over, release it from the baked paper, wrap it in a roll and wait for it to cool. After that, cover with filling or jam.
From this mixture, you will get two larger rolls or 4 smaller ones, as you like.
Buon appetito!
NOTE:
You don't have to add cocoa to this cake if you want a lighter version.
Use the sponge cake immediately for your dessert.
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