Tag: roll

Roll stuffed with spinach – Italian Cuisine

First of all wash the spinach well, let them dry in a pot with a lid, then drain them by squeezing them lightly, blend them and let them cool.

Put the 2 flours, butter, yeast and sugar in a bowl and start working.
Stir in the milk and salt and finally also the spinach.

Knead until the mixture is smooth, then cover the bowl with cling film and let it rise for 1-2 hours or until doubled.

Take the dough and roll it out on a lightly floured surface until you get a rectangular sheet, then fill it with thin slices of smoked cheese and ham.

Roll the dough around the filling, place it in a loaf pan lined with parchment paper and let it rise again for at least 30-60 minutes, then bake for about 30 minutes in a preheated convection oven at 180 ° C.

The roll stuffed with spinach is ready, let it at least cool before serving.

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Coffee Roll – 's Coffee Roll Recipe – Italian Cuisine

First of all, prepare the coffee biscuit dough: separate the yolks from the whites and whip the latter until stiff peaks.
Separately, whip the egg yolks with the sugar for at least 15 minutes.

Add the coffee to the egg yolks first, then sifted flour and cocoa.

Finally, stir in the egg whites, mixing slowly with a bottom-up movement.

Pour the mixture onto the oven tray lined with parchment paper, level the surface and cook for 10-12 minutes at 180 ° C in a preheated static oven.
Remove from the oven, turn the biscuit dough upside down on a second sheet of parchment paper, gently pull off the sheet used for cooking and roll the biscuit dough on itself, letting it cool down.

When the biscuit dough is cold, prepare the coffee cream: Whip the very cold cream from the fridge directly with mascarpone and condensed milk (if you are not sure, whip the cream alone, dilute the mascarpone with the condensed milk and only in then add the 2 compounds), then stir in the coffee, stirring very gently so as not to disassemble the mixture.

At this point you can assemble the cake: take the biscuit dough and open it gently; fill it with the coffee cream (you can leave 1/3 aside for decoration, if you want), roll it up again (always with the help of parchment paper) and let it rest in the fridge for at least 2 hours.

Take the roll back and decorate it as you like.

The coffee roll is ready, keep it in the fridge until ready to serve.

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Roll of paradise – Recipe Roll of paradise by – Italian Cuisine

First of all separate the yolks from the whites and whip the latter until stiff peaks.

Separately, whip the egg yolks well with the sugar, then add the oil and the sifted flour with the yeast first and then, very gently, the egg whites, moving from the bottom up, so as not to dismantle them.

Pour the mixture thus obtained on the baking sheet lined with parchment paper, level the surface well and cook for 9-10 minutes at 190 ° C, in a preheated static oven.

Remove the biscuit dough, turn it upside down on a second sheet of parchment paper, remove the first sheet, roll it up gently and let it cool down.

When the biscuit dough is completely cold, whip the mascarpone with honey and sugar, then gently incorporate the whipped cream (which you have previously whipped separately, cold from the fridge).

Open the rolled biscuit dough, fill it with the cream, creating an even layer, then roll it up again on the filling and let it cool and compact in the fridge for at least 1 hour.

The paradise roll is ready: decorate with icing sugar and serve.