Roll with pattern and yogurt cream with forest fruits
Delicious Recipe: Pattern Roll with Yogurt Cream and Berries
Preparation time: 30 min
Baking time: 20-25 min
Total time: 50-55 min
Number of servings: 8-10
Who doesn't love desserts that combine elegance with refined taste? The pattern roll with yogurt cream and berries is a dessert that not only looks spectacular but also delights the taste buds. This recipe is perfect for any occasion, whether it's a party, a family meal, or simply a personal treat. Let's see how we can achieve a perfect roll!
Recipe History
Rolls have always been a symbol of creativity in the kitchen. Their origin is shrouded in mystery, as they have been prepared in various forms and styles around the world. With each culture, the recipe has adapted, becoming a versatile dessert suitable for any taste. Whether filled with cream, jam, or fruits, rolls are an excellent way to bring a touch of joy to every meal.
Necessary Ingredients
*For the roll sheet:*
- 4 eggs
- 4 tablespoons of sugar
- 4 tablespoons of flour
- 4 tablespoons of oil
- 1 packet of vanilla sugar
- A pinch of salt
- Pandan essence (green) and cocopandan essence (pink)
*For the cream:*
- 1 yogurt (150 g)
- 200 ml of liquid cream (I recommend Pilos, natural)
- 1 tablespoon of sour cream (20% fat) or 1 packet of whipped cream stabilizer
- 3 tablespoons of powdered sugar
- 1 packet of gelatin
- About 100 g of mixed berries
- 2-3 tablespoons of berry jam
Step by Step: Preparing the Roll
1. Preparing the ingredients: Separate the eggs, placing the egg whites in a bowl and the yolks in another container. Sprinkle a pinch of salt over each and let them sit at room temperature for 2-3 minutes. This step will help achieve a more stable meringue.
2. Beating the egg whites: Beat the egg whites with half of the sugar and the vanilla sugar. Use a mixer on high speed until you achieve a firm meringue. An important trick: check if the meringue is ready by turning the bowl upside down — it shouldn't fall out!
3. Beating the yolks: In another bowl, beat the yolks with the remaining sugar until they become a creamy, light-colored mixture.
4. Combining the ingredients: Add the beaten yolks over the meringue, gently folding from top to bottom to maintain the airiness. Then, incorporate the oil and sifted flour alternately, starting and ending with the flour.
5. Decorating: In a small bowl, mix 4-5 tablespoons of the mixture with the pandan essence. Use a disposable piping bag, cutting a thin tip, to draw flowers on the baking paper, lined and greased with oil. Proceed similarly with the cocopandan essence for petals.
6. Baking: Place the tray in the preheated oven at 170 degrees Celsius for 2-3 minutes, then carefully add the remaining mixture to avoid disrupting the pattern. Bake for 20-25 minutes, being careful not to brown it.
7. Rolling the sheet: After baking, peel off the baking paper and place the sheet on a damp towel. Gently roll the sheet, using the towel, and let it cool.
Preparing the Cream
1. Beating the cream: Beat the liquid cream with 2-3 tablespoons of sugar, first on low speed (1-2 minutes) and then on high speed (3-4 minutes), until it becomes firm.
2. Preparing the gelatin: Hydrate the gelatin according to the instructions, then melt it in a bain-marie, without letting it boil. Allow it to cool.
3. Combining the ingredients: Incorporate the gelatin into the lightly whipped yogurt, then add this mixture to the cream. Make sure both are at approximately the same temperature to avoid curdling.
4. Cooling the cream: Refrigerate the cream for 15-20 minutes, stirring every 5 minutes to maintain its consistency.
Assembling the Roll
1. After the roll sheet has cooled, spread a little berry jam on it, then evenly spread the cream, leaving 1 cm free at the outer edge.
2. Add the drained berries, which have been strained for an hour, on the inner side. Carefully roll it up, using the baking paper or towel.
3. Remove excess cream, wrap the roll in plastic wrap, and refrigerate for 4-5 hours or overnight.
Serving Suggestions
For an even more appealing look, you can decorate the roll with freshly whipped cream or Nutella chocolate. Adding a sprinkle of cocoa or chocolate flakes can transform the dessert into a true culinary masterpiece.
Tips and Variations
- If you want to achieve a lighter-colored roll sheet, avoid adding the colored mixture.
- You can experiment with different essence flavors; rum or lemon essence pairs wonderfully!
- The roll can also be served with a fresh fruit sauce or ice cream for a perfect contrast.
Nutritional Information
The pattern roll with yogurt cream is a relatively light dessert, having approximately 200 calories per serving. It is a good source of protein due to the eggs and yogurt, and it provides antioxidants from the berries, thus contributing to a balanced diet.
Frequently Asked Questions
- Can I use other types of fruit? Yes, you can experiment with strawberries, raspberries, or even bananas!
- Is it possible to make the roll without eggs? There are vegan roll recipes that use banana puree or chia seeds as substitutes for eggs.
- How can I store the roll? It keeps well in the refrigerator in a closed container for 2-3 days.
I hope this recipe for a pattern roll with yogurt cream and berries will inspire you to create a delicious dessert for your loved ones! It's a wonderful way to add a touch of color and flavor to everyday life. Enjoy!
Ingredients: Roll cake: 4 eggs, 4 tablespoons sugar, 4 tablespoons flour, 4 tablespoons oil, 1 packet vanilla sugar, a pinch of salt, pandan essence (green) and cocopandan essence (pink), both brought from France. Cream: 1 yogurt 150g, 200ml liquid cream (I used Pilos, natural), 1 tablespoon sour cream 20% fat (or 1 packet cream stabilizer), 3 tablespoons powdered sugar, 1 packet gelatin, about 100g mixed berries, 2-3 tablespoons berry jam.
