Unique Cuisine Italian Roll Cake Restaurant Style

Without fail recipe ultimate Italian Roll Cake easy, fast, practical.

19 ingredients, 18 steps, cooking Italian Roll Cake

Hi mother, now you can present recipe Italian Roll Cake with 19 ingredients and 18 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand system start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 18 stages of easy cooking Italian Roll Cake.

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Ingredients for Italian Roll Cake

1. Prepare : Choux Pastry:.
2. You need 40 grams : Butter.
3. It’s 60 grams : Water.
4. You need 50 grams : Cake flour (sifted).
5. Prepare 1/2 tsp : Sugar.
6. Prepare 1/3 tsp : Salt.
7. You need 1 1/2 : Egg.
8. Prepare 1 : Sliced almonds.
9. It’s : Roll Cake Sponge:.
10. Prepare 2 : Eggs.
11. You need 50 grams : Sugar.
12. You need 50 grams : Cake flour.
13. You need : Cheese Cream:.
14. It’s 170 grams : Cream cheese.
15. It’s 100 grams : Plain yogurt.
16. It’s 40 grams : Sugar.
17. You need 1 : Candied chestnuts.
18. It’s : To finish:.
19. It’s 1 : Powdered Sugar.

If all ingredients Italian Roll Cake it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.

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Process Cooking Italian Roll Cake

1. Heat and melt the cream cheese and yogurt. When the cream cheese has melted completely, add the crushed candied chestnuts. Mix together, and chill in the fridge. brqq
2. Make the choux pastry. Combine the butter, water, sugar and salt, and melt over heat. brqq
3. When it starts bubbling, add all the cake flour and turn off the heat. Combine everything together quickly with a spatula, and mix well. brqq
4. Add the beaten egg to Step 3 little by little, and mix really well until the batter becomes smooth. brqq
5. When the batter becomes thick and creamy, it's ready. If you add too much egg to the batter, the choux pastry won't puff up. Adjust the amount of eggs depending on the size of the eggs. brqq
6. Pour the batter into a baking tray, spread the batter with a scraper, holding it at an angle. brqq
7. Scatter the sliced almonds on top. brqq
8. Bake in a preheated oven at 200℃ for 10 minutes. Then lower the temperature to 180℃ and bake for 5 more minutes. brqq
9. When it's baked, cool it a little, and cover with cling film to cool further. brqq
10. Make the roll cake sponge. Add the sugar to the eggs, and whip until the mixture becomes pale and creamy. brqq
11. Sift in the cake flour and mix. brqq
12. Mix really well until it's smooth. brqq
13. Bake in a preheated oven at 200℃ for 11 minutes. When it's baked, cool it down covered with a lid or parchment paper so that it won't dry out. brqq
14. Spread the choux pastry on a sheet of parchment paper, facing the side with sliced almonds down. Thinly spread the cheese cream from Step 1 over the pastry. brqq
15. Place the roll cake sponge on top of the choux pastry, and spread the rest of the cheese cream. brqq
16. Roll up the cake tightly using a sushi mat. Put the cake wrapped in a sushi mat in the fridge and chill overnight. brqq
17. Sprinkle with powdered sugar before serve. brqq
18. It's done. brqq
19. Finish and Enjoy.

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