How to bake a biscuit roll with berries at home? TOP 6 recipes with photos, culinary tips and secrets of chefs. How to roll a biscuit roll? Video recipes.
Sweet dessert rolls are most often prepared on the basis of a biscuit. Although there are options from puff, yeast and even shortbread dough. The classic biscuit roll consists of a soft crust and aromatic cream. I often supplement it with a filling, which is used as fruits, preserves, jams and candied fruits. This material presents the TOP-6 recipes for the most popular summer delicacy - a soft biscuit roll with berry filling.
The main advantage of homemade biscuit roll is the speed of preparation and the minimum set of inexpensive and affordable ingredients. However, despite this, in order to properly prepare a biscuit roll, you need to know some secrets. Following all the advice of experienced pastry chefs, you will prepare a delicious and mouth-watering biscuit roll in a minimum amount of time.
Tips and subtleties of making a roll with berry filling
- The correct proportion of ingredients according to GOST for a medium-sized biscuit is 5 eggs, 200 g of sugar, 3/4 tbsp. double sifted premium flour, 1/4 tbsp. sifted starch and a pinch of salt. But today the biscuit is prepared according to other recipes. But be aware that the roll will not break when folded if part of the flour in the dough is replaced with starch.
- It is advisable to separate the eggs into whites and yolks, and beat them separately: the yolks with sugar, and the whites with salt. Make sure not a drop of yolks gets to the whites. Otherwise, the proteins will not whisk correctly into a stable white foam. Also, place the proteins in a clean dish free from drips of grease and moisture.
- Add all the ingredients to the yolk-sugar mass and knead everything thoroughly in one direction, otherwise the dough will lose its airiness. Add the protein mass to the very last 3-4 tablespoons, when you mix all the ingredients. Although each housewife makes biscuit dough differently. And there are options when the eggs are whipped whole, or the whipped yolks are combined with the proteins and then the rest of the components are introduced.
- White and chocolate biscuit can be used as a base. All sorts of different food colors are also added to make the biscuit of a different shade, for example, red, yellow or green. Flavor the dough with vanilla, turmeric, cardamom …
- All products used must be at the same temperature, and the lower it is, the better the biscuit will be. The same applies to the baking dish in which the mass will be baked. Therefore, if possible, send the baking sheet to the refrigerator to keep it cold.
- Be sure to bake the dough on a baking sheet lined with parchment and oiled. Then it will be easier to remove the biscuit from the baking sheet, and the paper itself can be easily separated from it. Do not sprinkle the form with any breadcrumbs, nuts, semolina and flour.
- When the biscuit dough is done, the oven should be already preheated. If the dough waits (even 5 minutes), then the finished biscuit will not be so fluffy.
- Do not overdo the biscuit in the oven, as a dry product breaks and crumbles when rolling.
- The biscuit baking time varies from 10 to 40 minutes. It depends on the shape and thickness of the biscuit. At the same time, the oven door must not be opened for the first half of the time, otherwise the biscuit will turn out to be not lush, but a flat cake.
- Check the readiness of the cake with a puncture of a wooden stick: it should come out dry.
- The biscuit base is impregnated with tea, syrup, liqueur, coffee, juice, if desired, before being smeared with cream.
- There are many filling options. Biscuit roll is combined with any cream: cottage cheese, sour cream, custard, chocolate, coffee. It is made with whipped cream, jam, chocolate and peanut butter, condensed milk, fruit puree.
- For a dietary option, fill the roll with curd, fruit or berries.
- Apply the filling to the hot, prepared dough. The filling should be as homogeneous as possible. It should not be too thin or too thick.
- Decorate the finished roll to your taste: chocolate icing, icing sugar, liquid caramel, berries.
- Biscuit roll with berries is served in a special roll, which allows the roll to be aesthetically pleasing to serve dessert to the table. Since, due to the elongated shape of the prepared delicacy, not all dishes are suitable for serving.
Life hacks: how to properly roll a biscuit roll
- When the filled sponge roll is baked, take a large sheet of parchment paper and sprinkle the sifted sugar over it and turn the warm biscuit over onto it.
- Carefully remove the parchment from which it was baked. It is easier to remove from a hot cake than from a chilled one.
- Roll the hot sponge cake into a tight roll with fresh parchment. Leave it to cool completely to room temperature. Ideally, it should sit for 8 hours.
- Gently unfold the chilled biscuit roll, soak evenly with the syrup and distribute the filling, retreating 1-2 cm from the edges.
- Then again roll the biscuit tightly into a nice roll, but do not crush. Place it seam side down on a platter to keep its shape better.
Biscuit roll with raspberries and sour cream
Homemade biscuit roll soaked in sour cream and bright raspberries added for the joy of color. Great combination and delicious taste.
- Caloric content per 100 g - 285 kcal.
- Servings - 6
- Cooking time - 45 minutes
Ingredients:
- Eggs - 4 pcs.
- Wheat flour - 120 g
- Sugar - 150 g for biscuit dough, 3 tbsp. for cream
- Fresh raspberries - 200 g
- Mint - a few leaves for decoration
- Vanilla sugar - 1 sachet
- Sour cream - 300 g
- Dark chocolate - 50 g for decoration
Cooking biscuit roll with raspberries and sour cream:
- Divide the eggs into yolks and whites.
- First beat the whites without sugar until light airy mass, then add sugar a little and beat until firm peaks.
- Beat the yolks with a pinch of salt until the mass is whitened and fluffy.
- Combine the two whipped masses and stir slowly so that the whites do not settle.
- Add the sifted flour into the dough and mix with a spoon or silicone spatula.
- Line a baking sheet with baking paper, brush with butter and pour out the airy biscuit dough.
- Smooth it out with a spatula and send it to a preheated oven to 180 ° C.
- Bake it for 20 minutes until golden brown.
- Turn the baked biscuit together with the baking sheet on a dry towel and remove the food paper.
- Then gently roll the biscuit layer loosely into a roll and let cool until warm.
- For the cream, beat the sour cream with sugar and vanilla with a mixer and place it in the refrigerator for 15 minutes to thicken slightly.
- Free the biscuit from the towel, brush it with cream and lay out the raspberries in an even layer.
- Roll the sponge roll with raspberries and sour cream back and put it on a dish.
- Brush the dessert with the remaining cream and pour over the melted dark chocolate. Top with raspberries.
- Soak the roll in the refrigerator for one hour to soak.
Sponge roll with strawberries and cream
Sponge roll with strawberries and incredibly delicate and airy cream. It is simple and quick to prepare, and the taste will delight every eater.
Ingredients:
- Eggs - 3 pcs.
- Sugar - 100 g
- Flour - 90 g
- Starch - 30 g
- Cream 33% - 200 ml
- Icing sugar - 50 g for cream, 20 g for decoration
- Strawberry - 50 g
Making a biscuit roll with strawberries and cream:
- Place the eggs and sugar in the bowl of a food processor and beat until the mass doubles in size.
- Sift flour and starch into a bowl and mix with egg mass.
- Cover a baking sheet with parchment paper, lay out the dough and smooth.
- Preheat the oven to 250 ° C and place the baking sheet on the top shelf. Bake the crust for 4-5 minutes.
- Remove the biscuit from the baking sheet, turn over and remove the paper. Place it on a clean parchment or cotton towel and roll it up.
- Wash the strawberries, peel and chop finely.
- Place the cream and icing sugar in the bowl of the kitchen machine and beat until firm peaks.
- Add the berries to the whipped cream and stir with a silicone spatula.
- Unfold the cake and lay out the cream and berries in an even layer.
- Gently roll it back into a roll and lay it seam side down. Wrap with cling film and refrigerate for 1-2 hours.
- Sprinkle the cooled biscuit roll with strawberries and cream with powdered sugar.
Sponge roll with curd cream and berries in a slow cooker
Delicious homemade biscuit roll with berries and cottage cheese in a slow cooker. These wonderful pastries are tender, tasty, soft and moderately sweet.
Ingredients:
- Eggs - 2 pcs.
- Flour - 0.5 tbsp.
- Granulated sugar - 0.5 tbsp. in the dough, 2 tbsp. in cream
- Vanillin - 1 sachet
- Pasty cottage cheese - 70 g
- Sour cream - 2 tablespoons
- Berries to taste
- Starch - 1 tsp
Cooking a biscuit roll with curd cream and berries in a slow cooker:
- Place eggs in a deep bowl and beat with a mixer on medium speed for 1 minute.
- Then add the sugar and vanilla and beat for another 3 minutes.
- Add the sifted flour to the egg mass and beat until smooth.
- Grease a bowl of a multicooker with butter or margarine and pour in the dough. Set the "Bake" mode and turn on the timer for 35 minutes.
- For the cream, rub the cottage cheese with sour cream and granulated sugar until a pasty consistency. Add starch to keep the cream in shape while hardening.
- Wash the berries, dry and add to the cream.
- Remove the finished biscuit from the pan, put on a towel and roll into a roll. Leave it on for 15-20 minutes.
- Then unwind the biscuit, brush with curd cream and roll the biscuit with cream again into a roll.
- Place the cottage cheese roll in the refrigerator for 5 hours to soak.
Biscuit roll with fresh berries
Sponge cake roll with blackberries and tender cream, sprinkled with coconut is a delicious dessert that adults and children love.
Ingredients:
- Butter, softened - 50 g
- Baking powder - 1 tsp
- Sugar - 200 g per dough, 1 tbsp. in the filling
- Eggs - 5 pcs.
- Flour - 200 g
- Vanilla sugar - 0.5 tsp
- Blackberries - 300 g
- Cream 35% fat - 200 ml
- Lemon juice - 1 tsp
- Egg white - 1 pc.
- Powdered sugar - 200 g
- Coconut flakes - 50 g
Cooking biscuit roll with fresh berries:
- Separate the egg whites from the yolks. Pour half of the sugar over the whites and whisk everything into a dense foam. Pour the other half of the sugar over the yolks and rub together with butter until white.
- Add flour, vanilla sugar and baking powder to the yolk mass. Beat everything well with a mixer.
- Then gently add the whipped egg whites and mix quickly with a silicone spatula.
- Moisten one sheet of parchment with water and place on a baking sheet. Pour the dough over it and smooth the surface with a spatula. Top with a second sheet of parchment.
- Preheat the oven to 200 ° C and bake the cake for 12 minutes.
- Remove the finished biscuit from the parchment, roll it up and leave to cool.
- Sort out the blackberries, wash and dry with a paper towel.
- Whip the cream with sugar until a very dense foam and divide into two equal parts.
- Unroll the sponge cake and evenly distribute half of the whipped cream. Lay a row of berries on them and put the second part of the cream on top.
- Roll the biscuit into a roll, wrap in plastic wrap and refrigerate for 1 hour.
- Mix the egg white with lemon juice and powdered sugar into a thick fudge.
- With a silicone brush, brush over the top of a biscuit roll with fresh berries and sprinkle with coconut.
Biscuit roll with berries and cream
The most delicate and chic dessert is biscuit roll with berries. It will become an adornment of any holiday, but it is not difficult to prepare.
Ingredients:
- Eggs - 3 pcs.
- Egg yolks - 2 pcs.
- Sugar - 0.5 tbsp. for dough, 0.5 tbsp. for berry filling, 0, 25 tbsp. for cream filling
- Flour - 3/4 tbsp.
- Salt - a pinch
- Butter - 50 g
- Raspberries - 100 g
- Cranberries - 100 g
- Cream 33% fat - 1 tbsp.
- Cream cheese (Philadelphia or Mascarpone) - 150 g
- Vanillin - 1 tsp
Cooking biscuit roll with berries and cream:
- For the dough, whisk the eggs and 2 yolks lightly with a whisk and sugar and place in a water bath. Stir constantly to melt the sugar and warm the egg mass.
- Then beat the eggs with sugar with a mixer until white foam.
- Melt butter in the microwave until liquid, add to beaten eggs and stir.
- Pour the sifted flour and salt into the dough and knead to a homogeneous dough.
- Cover the baking sheet with parchment paper, brush with vegetable oil and pour out the dough.
- Turn on the oven to heat up to 200 degrees and bake the dough for 5-7 minutes.
- Put the finished cake on a kitchen towel, remove the paper and wrap it in a roll with the towel.
- Rinse the berries, put in a saucepan and cover with sugar. Send to the stove and, while stirring, bring to a boil. Remove from heat and leave to dissolve sugar.
- Grind the boiled berries through a fine sieve and discard the seeds. Leave the grated berries to cool.
- For a creamy filling, beat the chilled cream with a mixer until stiff.
- Whisk the cream cheese, vanillin and sugar separately. And mix the resulting mixture with whipped cream.
- Smear the cooled biscuit with berry filling, and apply a creamy layer on top.
- Smooth out the cream with a spatula and wrap in a roll.
- Sprinkle the finished biscuit roll with berries and cream with powdered sugar and garnish with fresh berries.
Chocolate roll with berries
Biscuit chocolate roll with mascarpone cream, lightweight whipped cream and fresh seasonal berries.
Ingredients:
- Eggs - 4 pcs.
- Flour - 70 g
- Cocoa powder - 70 g
- Starch - 100 g
- Sugar - 100 g for a chocolate roll, 90 g for cream
- Salt - a pinch
- Cream 30% chilled - 100 g for cream, plus 15 cm
- Chilled mascarpone cheese - 200 g
- Berries (any) - 300 g
- Berry jelly - 100 g
- Dark chocolate - 200 g
Cooking Chocolate Biscuit Roll with Berries:
- Beat the yolks with sugar with a mixer until white.
- In a small bowl, stir together the cocoa, starch and flour. Add the dry mixture to the yolk mass and beat everything well again until smooth.
- Whisk the whites with a pinch of salt until firm peaks and gently add into the dough. Stir everything well slowly.
- Cover a baking sheet with parchment, grease with oil and distribute the dough evenly.
- Preheat the oven to 170 ° C and bake the cake for 8-10 minutes.
- Remove the baking sheet from the oven, spread a clean, slightly damp towel on the table and transfer the hot crust to it. Immediately, gently roll the cake into a roll and leave to cool.
- For the cream, beat with a mascarpone mixer until fluffy.
- Add cream and beat well again. Add sugar and beat again.
- Carefully unfold the roll and grease the inside with a thin layer of jelly.
- Unroll the chocolate sponge roll and spread the cream evenly over the roll.
- Arrange the berries evenly on top, gently roll the cake into a roll and place on the dish with the seam down.
- Heat the cream (do not bring it to a boil), remove it from the heat and set aside to cool for 5 minutes.
- Heat the chocolate in a water bath, add warm cream and mix well the chocolate mass until smooth.
- With a pastry brush, grease the roll with the resulting mass so that the relief of the log appears.
- Place the roll in the refrigerator for 1 hour.
