Roll with Orange Jam
Soft and tasty roll with orange jam. Simple and easy preparation and ready quickly. An ideal dessert for every day with some hot tea or coffee. Follow recipe.
Ingredients: simple, total time: 50 min.
60 g of sugar
50 g of flour
50 g of potato starch
30 g of butter
450 ml of milk
1/2 bag of vanilla sugar
1/2 vanilla pod
2 egg yolks
1 whole egg
30 g of flour 00
30 g cornstarch
70 g of sugar
1 Tablespoon of butter
orange or apricot jam
a handful of roasted almonds
a piece of crumbled sponge cake
a few slices of mandarin or orange or
powdered sugar or melted chocolate
you can also invent a personal decoration: toasted almonds, granulated sugar, crumbled meringue, crumbled biscuits, powdered sugar, melted chocolate, some splashes of icing etc.
Roll with Orange 6Jam
Biscuit Sponge cake:
divide the yolks from the egg whites. Put the egg whites in the mixer bowl and start beating at medium speed.
While they are whipping, add the sugar a little at a time stir until stiff, it takes about 10 minutes, do not increase the speed to maximum.
In the meantime, melt the butter as well, let it cool.
Heat the oven to 170°with fan.
When the egg whites have set, add the egg yolks one by one, mixing at a lower speed.
Sift the flour and add to the egg mixture whipped in 3 parts, not all at once. Put a little flour, turn with a rotating movement from bottom to top and when the dough has incorporated the first part well, add another and so on until the end of the flour.
Then add the butter and stir gently until it too is incorporated into the dough.
Take a pan with low edges, the one that comes with the oven or a similar one, cover it with baking paper and pour the sponge cake mixture. Gently smooth the surface with a spatula. Place in the oven for 12, max 15 minutes on 170 °C with fan.
Meanwhile, chop the almonds.
Put in a pan and when you take out the sponge cakes, put the almonds for 5 minutes or until they are toasted and lightly browned.
Take a piece of parchment paper, wet it and squeeze. Cover the sponge cake that you took out of the oven with it. Immediately roll up the sponge cake, still hot, with the wet and squeezed paper inside. Let the rolled sponge cake cool.
Meanwhile, prepare the cream.
Put 75% of the milk, sugar, vanilla, and butter in a saucepan and cook very slowly until it boils. While waiting for the milk, beat the rest of the milk with the eggs and flour. When the milk comes to the boil, remove it from the heat for a moment and slowly pour in, continuing to stir, the milk, whisked with the flour and eggs. Put the saucepan back on the heat always low and stirring constantly, bring the cream to the boil, then also to thicken. Cover the cream with cling film and put it in the sink with cold water until it cools down, too.
Put half a jar of orange marmalade in a pan. Try to get some high quality, because it will greatly influence the flavor of the roll, I have used homemade. Add a few spoonful of water if you have a drop of orange liqueur and heat slightly. Blend the warmed jam. Open the roll, spread the cream leaving a few centimeters of free edges and then brush with orange marmalade. Then take the almonds that you toasted and chopped it before and sprinkle on a layer of jam. Roll up the sponge cake.
Tighten the roll with the baking paper and put it in the fridge for 1–2 hours, so it hardens and then keeps its shape. Then you can either leave it plain, or decorate it.
If you intend to decorate, after resting in the fridge, then do it like this: leave a few ml of puréed jam and give a light brush over the roll. Then decorate according to the imagination.
Crumble some sponge cake, It's the excess unevenness when you flatten the biscuit with a knife, or take dark chocolate and melt and make a decoration. You can decorate with thinly cut mandarin slices, put the roll in the fridge and serve after 2 hours.
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