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Wednesday, May 30, 2012

Chocolate Roll Cake with Raspberry Cream






In Indonesian & English


Bahan
-  6 Telur-pisah, 1 st Vanilie, 80 gr Gula   -  125 gr buah Raspberry
-  2 sm Coklat bbk, 1 st Kopi instan bbk    Krim Raspberry:
-  120 gr Coklat semisweet-cincang              -  350 gr Double cream (>40%), 20 gr Gula
-  ¾ st Garam, 3-4 sm Coklat serut             -  1 st Vanillie, 100 ml Selai raspberry

Cara membuat
-   Sponge Cake: Pnskan oven 180° C, ltkkan rak ditengah. Olesi loyang 40X30 cm dng mentega, alasi kertas perkamen, olesi kertas dng mentega & taburi sedikit terigu. Ltkkan coklat cincang & kopi dlm mangkuk thn pns yg ditumpangkan diatas panci berisi air mendidih, aduk hingga leleh, angkat, diamkan sampai mencapai suhu ruang. Kocok kng tlr & 50 gr gula dng mixer kecepatan tinggi sampai kental & mengembang. Mskkan vanillie & coklat leleh, aduk rata. Kocok pth telur diwadah lain sampai berbusa. Beri garam, kocok dng kecepatan sedang sampai ½ kaku. Beri sisa gula, aduk hingga adonan kaku. Campur adonan pth telur sedikit2 ke adonan coklat sambil diaduk dng spatula dng gerakan melipat2 hanya sampai menyatu (jangan terlalu lama). Tuang adonan ke loyang, ratakan. Panggang ± 15 mnt (sampai cake memantul bila sedikit ditekan). Klrkan dari oven, tutupi loyang dng serbet lembab sampai cake suam2 kuku. Angkat serbet dari loyang. Jelujuri tepian cake dng sisi tumpul dari pisau & klrkan cake.
-   Krim Raspberry: Dinginkan double cream kmd kocok bersama vanillie & gula dng mixer kec. sedang sampai ½ kaku. Beri selai raspberry & kocok hingga naik.
-   Penyelesaian: Ayak coklat bbk di atas permukaan cake kmd ulas rata dng 2/3 bag. krim. Susun potongan raspberry di selai (sisakan bbrp ptg utk hiasan). Gulung cake secara hati2 sambil sedikit ditekan, kupas kertas sambil menggulung. Balik cake, ulas bagian luar dng krim. Ltkkan raspberry di tengah atas, hias dng coklat serut. Cake dpt disimpan tertutup di kulkas sampai 5 hr.
* Bila tdk ada double cream, gunakan 350 ml krim 33% fat +1½ bks 0.35 oz bbk stabilisator utk krim.

Ingredients
-  6 Eggs-separated, 1 tsp Vanilla extract  -  125 gr Fresh Raspberry
-  80 gr Sugar, 2 tbsp Cocoa powder            Raspberry cream:
-  120 gr semisweet Chocolate-chopped        -  350 ml cold Double cream (>40%) *
-  1 tsp instant Coffee pwd, ¾ tsp Salt        -  1 tsp Vanilla extract, 20 gr Sugar
-  3-4 tbsp shaved Chocolate                          -  100 ml Raspberry preserves/jam

Directions
-   Sponge Cake: Preheat oven to 180° C, place oven rack in the center. Butter a 40X30 cm sheet pan, line with parchment paper; butter & flour the paper. Put chocolate & coffee in a heatproof bowl placed over a saucepan of simmering water; stir until they melted. Set aside & let cool to room temp. Beat egg yolks & 50 gr sugar with an electric/hand mixer on high speed until the mixture is thick & fluffy. Beat in vanilla & melted chocolate; beat only to combine; set aside. In another bowl, beat the egg whites until foamy. Add in the salt & beat at medium-high speed until soft peaks form. Beat in the remaining sugar until stiff peaks form. With a spatula, fold a small amount of egg white mixture at a time into the egg yolk mixture just until incorporated (don`t over mix). Evenly pour the batter into the pan, smoothing the top. Bake for ± 15 mins (until the cake springs back when gently pressed). Remove from oven; cover with a damp towel & let it cool until luke warm. Uncover the pan; run a blunt side of a knife around the edges of the cake.
-   Raspberry Cream: Beat the double cream, vanilla extract & sugar until soft peaks form using an electric mixer on medium speed. Add in the raspberry jam & beat until stiff peaks form.
-   To assemble the cake: Sift the cocoa powder over the cake surface & then spread 2/3 part of the cream evenly over it. Place fresh raspberries over the cream (save some for garnishing). Gently roll & press the cake, peeling off the parchment paper as you roll. Turn the cake over. Spread the outer part of the cake with the rest of cream. Place raspberries on the top of cake & garnish with shaved chocolate. The cake can be covered & stored in the refrigerator for up to five days.
* If there is no double cream, you can also use 350 ml cream 33% fat + 1½ 0.35 oz packs of whipped cream stabilizer.

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