yumecipe.com

Apple Roulade with Marzipan

    

Something sweet for guys who are whipping girls on Easter Monday.

Cook

No. of servings

16

Ready in

60 min.

Difficulty

high

 

 

Chocolate Pudding - powder1.5oz40grams
apples0lb1
baking powder for gingerbread0.25oz8grams
chestnut puree4.5oz125grams
chocolate topping-
cooking chocolate1.75oz50grams
egg white5pcs5pieces
egg yolk5pcs5pieces
flour medium3.5oz100grams
marzipan7oz200grams
powdered sugar2.75oz80grams
sugar granulated2.75oz80grams
sunflower oil3.25tbsp50milliliters
unsalted butter1.75oz50grams
water3.25tbsp50milliliters

1. Roulade base

egg yolk 5 pcs  powdered sugar 2.75 oz (80 g)  sunflower oil 3.25 tbsp (50 ml)  egg white 5 pcs

Beat the egg yolks together with the sugar, stir in the oil. Whisk the egg whites until stiff.

Roulade base

2. 

flour medium 3.5 oz (100 g)  baking powder for gingerbread 0.25 oz (8 g)

Mix a flour with baking powder into the egg yolks...

3. 

... and incorporate egg white foam.

4. 

Pour the batter into the baking dish (32x44cm) covered with baking paper and evenly spread it.

5. 

Bake at 355°F (180°C) for 8 minutes.

6. 

Roll baked sheet into the roulade, wrap into the wet kitchen towel and let it cool.

7. Apple filling

apples  sugar granulated 2.75 oz (80 g)

Trim the apples, roughly grate and bring to the boil together with sugar.

Apple filling

8. 

cooking chocolate 1.75 oz (50 g)  water 3.25 tbsp (50 ml)  Chocolate Pudding - powder 1.5 oz (40 g)

Melt the chocolate in a water bath. In a bowl mix the custard powder with the water and pour over the apples. Cook until thickened, finally stir in the melted chocolate.

9. 

unsalted butter 1.75 oz (50 g)

Let the apple filling cool to a room temperature and stir in the melted butter.

10. Filling the roulade

chestnut puree 4.5 oz (125 g)  marzipan 7 oz (200 g)

Unroll the base and ease the baking paper. Spread the filling over the roulade (leave the gap at the end forward to which the roulade will be rolled) and grate partially defrozen chestnut puree over the filling. From the marzipan create the small cylinder of around 1,5 cm diameter and place it on the edge from which the roulade will be rolled.

Filling the roulade

11. 

Roll up the roulade and place in fridge for minimum 4 hours to harden.

12. 

chocolate topping

Then decorate with the chocolate...

13. 

... cut and you can serve.

Bon appetit!

 

© 2011 - 2019 NetCorp, s.r.o. • Powered by Master_CMS 8 • Log in