Rolat by Sne-noklica
It was created quite by accident and unintentionally, something new happened to me, I went into the kitchen, pulled out a van and a notebook and set off: first let's see what we have ... aha tons of white chocolate that Z (L) bought for me by mistake instead of black, we will start with a bunch ... eggs, sour cream, butter as standard, and so that the crust is not boring we will add a little poppy, not much, a little ... to kill the monotony, something red in the middle always comes in handy, all in all nothing epochal but again worth the effort and time.
Preparation steps
- Turn the oven to 180C. Line a large baking tray with baking paper. Whisk the egg whites and add a little sugar little by little. Stir until the sugar melts and the egg whites should become shiny and firm. Add flour sifted with baking powder, poppy seeds and finally mix in 1 tablespoon of oil. Transfer the dough to a baking sheet, make sure it is the same thickness, and bake it at 180C for about ten minutes, until the crust is slightly browned on the bottom. Take it out of the baking tray and gently, carefully separate it from the baking paper. Then wrap the crust with all the paper in a roll, then leave it in a cloth to cool completely.
- Prepare a dish for cooking money. Whisk the egg yolks with the sugar until frothy. I only put two spoons in because the chocolate was sweeter to me so I didn’t want to overdo it, and that amount of sugar was quite enough for me. Steam the egg yolks, stirring with a wire for one to five or six minutes, until they thicken completely, then add the chocolate and leave it to melt completely and combine with the filling. Leave the filling to cool. Separately whisk the sweet sour cream and add to the filling. Then add the whipped butter and whisk everything together well. The filling should be light and foamy.
- Slightly straighten the cold crust again but leave it on baking paper. It is evenly coated with a little milk, but do not allow the crust to soak, but just moisten it, leave it for a few minutes and then coat it with the filling. Since the roll will be twisted with the longer side (it should be longer and thinner), do not coat the roll with the filling until the end, but leave one 2-3 cm uncoated, so that the filling would not leak later when twisting. Arrange the raspberries on one end and roll them lightly and tightly.
- For the topping, melt the chocolate over a low heat, add oil and sweet sour cream, then first coat the roll in a thin layer, leave it for a few minutes for the glaze to harden a bit, and then apply the rest of the chocolate. The glaze prepared in this way is delicious, elastic and shiny, it is easy to cut and does not crack.
- Decorate the roll as desired and put it in the fridge to harden and cool well.
- Cut into pieces about 1 cm thick or thicker ... much thicker ...
