Roll with bitter cherry jam, chocolate and nuts
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For pandispan, separate the egg whites from the yolks.
Mix cocoa with flour and baking powder.
Beat the egg whites with a little salt, gradually add the sugar, then water and continue beating. Put the yolks one by one, the oil and the orange peel, stirring lightly without beating. Add the essence and finally, gradually mix the flour with cocoa and baking powder.
Wallpaper the tray with baking paper, put the composition and bake for 30 minutes at 180 degrees.
I used a 26/34 cm tray.
When it is ready, we do the toothpick test, turn it over on a damp towel and roll it.
I put the cherry jam in a bowl on the fire together with the cocoa and chopped walnuts for a few minutes until smooth and I spread it warmly over the pandispan, then I rolled it again and let it cool.
Prepare the glaze and bubble wrap.
Put on low heat all the ingredients and mix continuously until completely homogeneous, then turn over the bubble wrap, which I cut to the size of the roll. Let it harden a few minutes then put the roll one end of the foil and roll.
Place it in a cake tin and let it cool for a few hours until the chocolate hardens well, after which we open the foil.
I had a sweeter chocolate and I didn't add any more sugar.
Preparation Simple recipe roll with vanilla
I put the oven on heat to 180 C. Until I prepare the composition it will be hot. I prepared my ingredients for this roll top.
I placed the eggs with a drop of salt in the bowl of the food processor.
I added the sugar together with the vanilla (vanilla sugar or extract) and beat everything with the mixer for 5-7 minutes until the composition became very frothy. It must be thick and light in color.
The last addition is the sifted flour that I gently incorporated with a spatula without vigorously mixing in the bowl. We want to keep as much of the air accumulated in the beaten eggs as possible!
Baking roll top
I lined the oven tray (42 x 33 cm) with baking paper and poured the composition into it. I quickly leveled it with a spatula and put the tray in the oven heated to 180 C (heat up + down + ventilation) respectively the middle stage in the gas ovens.
I baked the roll sheet for 13-15 minutes at 180 C (depending on the oven, it may take 15 minutes). It should not be too brown, but it should not remain unripe either. The idea is not to dry it too hard because we can't run it anymore.
I took the tray out of the oven and covered the baked sheet with a clean sheet of baking paper. We can also use a kitchen grill. I overturned everything on the desk. Be careful, burn! We need to work fast while the sheet is hot. If it cools in the pan, it will become stiff (harden).
Carefully and quickly peel off the baking paper from the bottom of the worktop. We work from close to close so as not to tear the worktop. Then we put another baking paper over the counter and turn the counter again. It must be face up and have clean baking paper underneath. We used to work with textile towels, but now we have baking paper and we don't need to dirty kitchen towels.
Bitter cherry jam with mint
Remove the seeds from the cherries, measure three measures of cherries, two measures of sugar, add a diced lemon and a sprig of mint or a teaspoon of dried leaves and bring to a boil.
Boil until the excess liquid decreases. Check if they are ready by putting a teaspoon of jam in a saucer in the refrigerator.
Put the jam in jars, put the lids and put the jars under the beds until they cool completely and then put them in the pantry for the winter!
Bitter cherry jam with mint flavor
Remove the seeds from the cherries, measure, to two cups of cherries without seeds full top add
Recipe ingredients Simple cake with chocolate and walnuts
- For roll sheets
- -12 eggs
- -12 tablespoons sugar (300 g)
- -12 tablespoons flour (360 g)
- -1 salt powder
- For the cream
- -1 l of natural cream
- -600 g dark chocolate
- -50-100 g sugar (optional, only if you want sweeter)
- For decoration
- -200 g ground roasted walnuts
Slow Cooker 5.7L Digital
Fruit and vegetable juicer B1700, Silver
VS1192X vacuum cleaner
constanta proca (Chef de cuisine), June 18, 2010
A treat, so do I!
Cely Snijec (Chef de cuisine), November 26, 2009
Lumi, that's really sweet. It's not jam, so why put sugar water in it? I leave the sugar over the cherries for an hour or two and then boil them to make their own juice. Lemon does not spoil the taste of jam. Do not let it sweeten. Very good shower, Mirey. I had a craving and I don't have bitter cherry jam this year.
a. how good..I love cherry jam.
lumiandrei, August 7, 2009
Why put lemon on it? I would not spoil the taste of bitter cherries with lemon! And. if you want a tip: the jam is prepared with syrup, boiled before and then put the fruit (what you did is a jam)
mira (Chef de cuisine), June 27, 2009
The jam is excellent, but the bitter cherries are very hard to find.
mirey (Chef de cuisine), June 18, 2009
For me, the bitter cherries ripened. The pictures are recent.
Alexandrina (Chef), June 17, 2009
That's how we do it and I really like this sweetness!
cristina i. (Chef de cuisine), June 17, 2009
This recipe reminds me of my childhood, how good is the sweetness of bitter cherries!
Bitter cherry jam
Anisoara67 sent another special recipe: Bitter cherry jam.
Ingredients Bitter cherry jam
a deep plate of bitter cherries, without seeds, the same plate with Sugar, the juice of 1/2 lemon
Preparation Bitter cherry jam
Peel the cherries, wash them, drain them with the help of a hair clip, remove the seeds.
Pour the sugar and leave for approx. an hour to leave its fruit a little juice, then put it on the fire, first quickly, until it boils, then turn on the heat slowly, chewing lightly with a wooden spoon. Bring to the boil until it drops by two fingers, frothing with a whisk as many times as needed. When it starts to set, add the lemon juice. The sample is made on a plate with a few drops of jam, if it is made, it is not spread on the plate.
Put the hot jam in clean glass jars with airtight lids, then cover with a thick towel and leave to cool freely, even day and night, then store in cellars or closets.
Bitter cherry jam
As with the cherry jam, I didn't use much sugar, one because I made it for immediate consumption and the second one seems to me to be extremely sweet.
Put the pitted cherries in a pan with a thick bottom, then cover them with sugar. Refrigerate for a few hours, until it leaves its juice. Then put the pan to boil over low heat, not directly on the flame, but on a baking sheet of eggplant and peppers.
During boiling we will clean as many times as needed the foam that is formed. When the foam no longer forms, add the sliced lemon and the sprig of fresh mint. Mix lightly with a wooden spoon.
From time to time check if the jam is ready, putting the syrup on a cold plate. It is preferable not to boil it too hard, as it will bind quite a lot after it cools down.
Remove the lemon slices and the sprig of mint and put the hot jam in the well-washed and dried jars. Staple and turn over with the lid down. Cover and leave to cool.