Rolled pastry cream


Ingredients:For the sponge dough:

    
7 eggs.
    
250g icing sugar.
    
110 g flour.
    
90 g cornstarch.
    
1 sachet of vanilla sugar.
    
1 pinch of salt.For the filling:

    
custard.
    
100 g of pineapple in syrup diced.For the decoration:

    
Topping.
    
Raspberries.
    
Leaves of fresh mint.
    
Coconut.Preparation:Insulate the egg yolks from the whites.Mix the egg yolks with the icing sugar with electric mixer until the mixture whitens.Combine flour, cornstarch, vanilla sugar and salt and add to mixture of egg yolks obtained.In a large bowl, beat the egg whites until stiff with a pinch of salt. Add the egg whites in small amounts in yellow egg mixture / sugar. Mix gently to a smooth paste.Roll out the dough on a plate (40x30cm) covered with parchment paper and bake in preheated oven at 170 ° C for 12 minutes.On leaving the oven, tie the ends to achieve a perfect rectangle and remove the parchment paper and gently remove the sponge on another parchment paper sprinkled with caster sugar so it does not stick. Let cool.Roll out the pastry cream evenly and roll the cake on itself to get rolled.To serve, brush the roll with topping.Coat coconut rolled and garnish with fresh raspberries and mint leaves.Keep the rolled pastry cream in the refrigerator 2 hours before serving.
Rolled pastry cream  Rolled pastry cream Reviewed by RECIPES on 4:28:00 PM Rating: 5

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