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Roll with cream cheese and peanut butter

Roll with cream cheese and peanut butter


Countertop: Separate eggs. Whisk the egg whites with a pinch of salt and sugar added one at a time. Mix well until a hard foam is obtained. Mix the yolks with the oil then pour over the egg whites. Mix with a spatula. The flour and baking powder are mixed and then poured over the egg whites. Stir gently until incorporated.

Line the oven tray with baking paper. Pour the composition, level and put in the preheated oven at 180 degrees for about 15 minutes. When it is ready, take it out of the oven and place it with the baking paper on a damp towel. Roll carefully and allow to cool.

Filling: Prepare the cream until the countertop cools. Put the cheese, vanilla powdered sugar and peanut butter in a bowl. Mix well until smooth. At the end, pour the whipped cream and continue mixing until you get a fluffy and consistent cream (not to run).

When the countertop has cooled, remove it from the towel, grease it with cream and then roll it tightly, carefully peeling off the baking paper.

In a saucepan put the broken chocolate pieces together with the whipped cream. After the contents have been homogenized, leave it to cool a bit and then grease the surface roll. Sprinkle coarsely ground peanuts on top.

Good appetite!


Ingredient:
rolls
75 g dark chocolate (I used 75% Cocoa)
2 tablespoons hot water
9 eggs (separate the egg whites from the yolks)
200 g zaghar tos
6 tablespoons of good quality cocoa powder
⅛ teaspoon of salt

Peanut butter filling
227 g peanut butter
350 g whipped cream (keep 2 tablespoons of icing)
100 g old powder
113 g butter at room temperature
60 g of powdered sugar
1 pinch of salt

Chocolate glaze
2 tablespoons whipped cream
100 g sugar
125 ml water
50 g of cocoa powder
2 teaspoons gelatin

For decoration
6 cups peanut butter from Reese's, cut in half.

Preparation
rolls
Preheat the oven to 180 degrees C. Melt the chocolate with 2 tablespoons of water. I use the microwave. Allow the chocolate to cool to room temperature. Grease the bottom of a 35/35 cm tray with butter, place on baking paper and grease with butter again, and then sprinkle with flour. Beat 9 yolks with a mixer until the yolks are light in color, then add half the sugar and continue to mix. It's ready in about 2 minutes. Reduce the speed of the mixer and add the chocolate, a little salt and the 6 tablespoons of cocoa powder. Mix the mixture well.

In a bowl, beat the 9 egg whites, then add the remaining sugar and continue at high speed until the mixture becomes like meringues. Carefully incorporate the egg whites (not the whole amount at once) into the composition of the roll, do not mix more than necessary. Spread the mixture in the pan and bake for about 20 & # 8211 25 minutes.

Prepare a towel on which to sprinkle cocoa powder. This will prevent the towel roll from sticking. When the roll is ready, turn it over on the towel immediately and remove the paper. Roll the towel and roll together and let it cool.

Peanut butter filling
Beat the whipped cream with a mixer and incorporate the powdered sugar (100 g) until it becomes hard. In another bowl, mix the butter, peanut butter and remaining sugar (60 g). Incorporate the cream into the mixture with peanut butter.

rolls
Once the roll has cooled, open the towel, roll out the roll and spread the filling with peanut butter, do not spread the cream to the edge, otherwise it will come out when you roll it. Carefully roll the roll again, without a towel, and leave it in the fridge overnight. Even if the roll breaks to pieces, when it is covered by the icing it will not be seen. Due to the composition (it does not have the texture and elasticity of a pandispan), the roll will break more than likely.

Chocolate glaze
In a small saucepan, mix the whipped cream, sugar, cocoa powder and water. Bring the mixture to the boil then reduce the heat, and leave for about 10 minutes, until the mixture thickens. Stir constantly in all this. Remove the pan from the heat. In a small bowl, put 2 tablespoons of water and soak the 2 tablespoons of gelatin for about 5 minutes. Then melt the microwave oven mixture for about 8 seconds. The gelatin should dissolve. Mix the gelatin in the chocolate and strain through a medium sieve. Allow the mixture to cool for at least 10 minutes.

rolls
Take the roll out of the fridge and place it on a grill. Spoon the chocolate icing over the roll, so that it covers it completely. Carefully transfer the roll to a plate. Keep the roll in the fridge for at least 30 minutes before serving.

decoration
Before the chocolate icing hardens, fix the halves of the chocolate and peanut cups along the roll.


A sweet weekend: Roll with lemon cream

The lemon cream roll is a scholarly and slightly perverse combination, so to speak.

It is an elegant and sophisticated cake that will bring praise to the author, but which is prepared so easily that it resembles a "kitchen" play.

For the lemon cream roll, you need butter to grease a large, shallow tray, the classic stove oven, three eggs, 125 grams of powdered sugar, the peel of a lemon, 125 grams of flour. For lemon cream you need 200 grams of sugar, 100 grams of butter, two tablespoons of lemon juice, 200 grams of cream cheese.

Grease the baking tray well with butter. Cover the tray with baking paper. Preheat the oven to 200 degrees. Put whole eggs, sugar and lemon peel in a bowl and beat well over a bowl of warm water. Beat everything well until the cream becomes creamy and thick. Set the pot aside and continue beating for a few more minutes. Add flour and mix very lightly in the egg mixture to keep as much air in the dough as possible.

Pour the dough into the tray and spread it evenly with a spatula. Bake for about 10-15 minutes until it grows and becomes lightly coppery and firm to the touch.

Turn the top over on a damp kitchen towel, cut off the ends so that it has a beautiful shape (if you want), remove the baking sheet and twist it with a towel. Set it aside to cool.

Beat the cream cheese with the soft butter and powdered sugar until frothy. Add the lemon juice and mix vigorously. Let the cream cool for about 15 minutes. Next, it is obvious what you need to do: slowly unwrap the worktop, take out the towel and fill the roll with cream. Do not stretch the worktop hard so that it does not break. It's running. roll with lemon cream, powder with plenty of sugar and leave to cool for an hour.

The whole operation does not take more than 40 minutes. I know you needed this information, because of course you have to repeat this cake.


Appetizer roll with cream cheese

Appetizer roll with cream cheese from: eggs, carrots, butter, milk, flour, salt, sesame seeds, cheese, dill, peppers, olives, nuts.

Ingredient:

For the countertop:

  • 3 eggs
  • 2 carrots
  • 70 g butter
  • 1 cup milk
  • 3 tablespoons flour
  • 1 pinch of salt
  • Sesame seeds

For the filling:

  • 350 g of cottage cheese
  • 1 link dill
  • 1 red capsicum pepper
  • 10-15 olives
  • a few chopped walnuts

Method of preparation:

Melt the butter in a saucepan and add the flour. Mix well with a wooden spoon, then add lukewarm milk and a pinch of salt.

Mix vigorously, so as not to form lumps, lion the pot on the fire, let it cool, then add one by one the 3 egg yolks, the grated carrot on the grater with small eyes and the beaten egg whites.

Pour the dough into a tray lined with baking paper well greased with oil.

Bake the top over medium heat until it comes off the edges. Turn the baking tray over on a damp towel and roll carefully.
Mix the cheese with the olives.

Roll out the dough, grease the surface of the roll with cheese, then sprinkle with chopped green dill and sprinkle nuts and pepper cubes on top. Roll carefully and keep the roll cool.


Method of preparation

For the crust: I chopped the hazelnuts in a food processor. I added the biscuits and I did the same with them. Then melt the butter, mix and the crust is ready. Grease a pan with removable edges only good for the oven. Put the crushed biscuit mixture in the tray, distribute it evenly over the entire surface and press lightly with the back of a spoon or the bottom of a glass. To make the crust as crispy as possible, bake for 10 minutes at 170 degrees.

Meanwhile we make the filling: in the bowl of the robot we put all the ingredients and mix until we obtain a creamy composition. If necessary, clean the edges of the bowl with a spatula and then continue mixing / mixing the ingredients. I carefully poured the composition over the baked crust. I leveled and moved the tray a little to distribute it as evenly as possible. I put the cheesecake tray on the middle grill of the oven, and underneath a tray in which I put boiled water. Bake the cake at 165-170 degrees C for 50 minutes. Open the oven door and allow it to cool.

Only after it has cooled completely add the chocolate topping.

Put the whipped cream in a saucepan. Put on the fire until it becomes hot (but do not boil), add the chopped chocolate, stir until the chocolate is completely melted. Add the hazelnuts and pour over the cheesecake. Refrigerate for 4-5 hours.

To remove the cheesecake slightly from the form, pass the thin blade of a knife over the side edge. The ring is removed and the cake is ready to be decorated according to your preferences.


Roll with cocoa and cream cheese

Roll with cocoa and cream cheese from: eggs, sugar, flour, cocoa, butter, cream cheese, vanilla powdered sugar.

Ingredient:

For the countertop:

  • 4 eggs
  • 120 g + a teaspoon of sugar
  • 100 g of flour
  • 20 g cocoa
  • 25 g butter

For the filling:

To be served:

Method of preparation:

Rub the yolks well with the sugar, add the flour and cocoa. Melt the butter and add. Beat the egg whites with a teaspoon of sugar and then gently add to the dough.

Pour into the baking tray lined with paper, level and bake for 10-15 minutes, depending on the oven. Remove on a damp towel.

Remove the napkin, place the dough on a paper sprinkled with cocoa, fill with cream cheese well drained and mixed with vanilla powdered sugar and then roll with paper.


Roll with peanut butter cream

I've been discovering the taste of peanut butter in cakes for some time. I also presented you some recipes such as: Cocoa cake and cream with peanut butter or Marbled cake with peanut butter cream. We like that it has a special taste, and if you are a fan, you will also like this R.ulada.

Ingredient:

Method of preparation:
Rub the yolks with powdered sugar until you get a creamy paste. Strained cocoa is also incorporated. Separately in a bowl, beat the egg whites with a little salt.
Mix the two composites and easily incorporate the tablespoons of flour.


Roll with cream cheese, ham and bell pepper

Roll with cream cheese, ham and bell pepper from: eggs, flour, starch, mayonnaise, salt, pepper, butter, black olives, black parsley, cream cheese with cream, ham, bell pepper, salt, pepper, mayonnaise.

Ingredient:

for countertop:

  • 5 eggs
  • 70 g flour
  • 20 g starch
  • 100 g mayonnaise
  • salt
  • pepper
  • 75 g butter
  • 1 tablespoon black olives slices
  • 1/2 bunch of green parsley

for the filling:

  • 450 g of fresh cream cheese with sour cream
  • 130 g of ham
  • 1 red bell pepper
  • salt
  • pepper
  • 50 g mayonnaise

Method of preparation:

Wash the olives and let them drain. Finely chop the parsley. Peel a squash, grate it and squeeze the juice. Cut the ham, pepper and butter into cubes, in a bowl, mix the eggs until they become a foam. Add the cubes of butter, 100 g of mayonnaise, salt and pepper to taste, then the flour and starch.

Homogenize the dough and pour it into a 30 & # 21535 cm tray, previously lined with baking paper. On the entire surface of the composition, place the olive slices, and in some places "nests" of finely chopped green parsley. Bake over medium heat in the preheated oven for 10 minutes.

Turn the baking tray over on a damp kitchen towel and roll tightly with the towel. so you let it cool.

For the filling, mix the cream cheese and mayonnaise, add the finely chopped bell pepper, diced ham, pepper and salt to taste. Roll out the cooled countertop, grease it with the filling and roll it tightly. Wrap the roll in cellophane and keep it cold for 6-7 hours.


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