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Saturday, June 9, 2012

Almond Sponge Roll Cake with Blueberries



In Indonesian & English

Bahan
-  25 gr Terigu cake, 35 gr Almond iris      Krim Blueberry:
-  2 Telur, 3 Kuning telur, 3 Putih telur      -  70 ml selai Blueberry, 25 ml Susu
-  1 st Vanillie, 115 gr Gula, ¼ st Garam    -  250 gr Keju Mascarpone, 3 st Madu
-  125 gr bh Bluberry, 2 sm Gula tepung     -  50 gr Mentega-lembutkan
-  150 ml Krim dingin, 1 st GulaKrim hias

Cara membuat
-   Sponge Cake: Sangrai almond sampai kecoklatan. Dinginkan & gerus sampai halus. Aduk dng terigu. Pnskan oven 225°C. Ltkkan rak ditengah. Olesi tepi loyang 40X30 cm dng mentega, alasi kertas perkamen, olesi dng mentega & taburi terigu. Mskkan kng telur, 2 telur & 100 gr gula di mangkuk. Kocok dng mixer berkecepatan tinggi sampai pucat & kental. Beri vanillie, kocok. Ayak ½ dari camp. almond kedlm adonan, aduk dng spatula perlahan dng cara melipat2. Ayak sisa almond, aduk melipat2. Sisihkan. Kocok pth telur di mangkuk lain sampai berbusa. Beri garam, kocok sampai ½ kaku. Beri sisa gula, aduk hingga kaku. Mskkan pth telur ke adonan kng telur sedikit2 & aduk dng spatula dng gerakan melipat2 sampai menyatu. Tuang adonan ke loyang, ratakan. Panggang ± 7 mnt (sampai kuning kecoklatan). Klrkan dari oven, balikkan cake di atas serbet bersih yg sdh ditaburi dng 1 sm gula tepung. Kupas kertas perkamen hati2. Jika kertas melekat erat di cake, ulasi bagian belakang kertas dng sedikit air hangat, diamkan bbrp saat kmd kupas kertas. Taburi permukaan cake yg sdh dikupas dng sisa gula tepung, gulung cake, dng serbetnya selagi masih hangat & gampang dibentuk. Diamkan sampai cake mendingin.
-   Krim hias: Kocok krim sampai ½ kaku. Beri gula, kocok sampai kaku. Mskkan sebagian krim ke plastik segitiga berspuit bintang besar utk menghias.
-   Krim Blueberry: Kocok mascarpone & bhn lain dng mixer sampai lembut.
-   Penyelesaian: Buka gulungan cake, oles dng krim blueberry. Susun buah2 blueberry diatas krim. Gulung lagi cake. Ltkkan cake dng posisi dibalik di piring saji, tutupi & dinginkan di kulkas bbrp jam. Semir permukaan cake dng krim hias. Semprotkan sisa krim blueberry & krim hias dari plastik segitiga di bagian atas cake membtk bunga2. Taruh sisa buah bluberry di atas bunga2.

Ingredients
-  25 gr Cake flour, 35 gr sliced Almond    Blueberry cream:
-  2 Eggs, 3 Egg yolks, 3 Egg whites           -  70 ml Bluberry jam, 250 gr Mascarpone
-  1 tsp Vanilla extract, 115 gr Sugar        -  50 gr Butter-softened, 25 ml Milk
-  125 gr fresh Blueberries, ¼ tsp Salt      -  3 tsp Honey
-  2 tbsp Powdered Sugar                           
-  150 ml cold Cream, 1 tsp SugarWhipp.cream

Directions
-   Sponge Cake: Roast the almonds until lightly browned. Let it cool & then put it in food processor. Process until finely ground. Mix it together with the flour. Preheat oven to 225°C. Place oven rack in the center. Butter a 40X30 cm sheet pan, line with parchment paper; butter & flour the paper. Put egg yolks, 2 eggs & 100 gr sugar into a mixing bowl. Beat them with an electric/hand mixer on high speed until pale & thick. Beat in the vanilla extract. Sift half of the almond mixture over the egg yolks mixture; gently fold in with a spatula. Sift the remaining almond & fold in. Set aside. In another bowl, beat the egg whites until foamy. Add in the salt; beat until soft peaks form. Put in the remaining sugar; beat 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. Evenly pour the batter into the pan, smoothing the top. Bake for ± 7 mins (until golden brown). Remove from the oven; invert the cake onto a dish towel sprinkled with 1 tbsp powdered sugar. Carefully remove the parchment paper. If the parchment paper sticks to the cake, lightly brush the back of the paper with a little warm water, allow to stand for a few moments, then peel the paper. Sprinkle the cake lightly with the rest of powdered sugar & then roll up the cake, with the towel while it`s still hot & pliable. Let the cake cool.
-   Whipping Cream: Beat the cream until soft peaks form. Add in sugar; beat until stiff peaks form. Put some of the cream in a pastry bag fitted with a large star tip for garnish.
-   Blueberry Cream: Beat the mascarpone & other ingredients with a mixer until smooth.
-   To assemble the cake: Unroll the cake; spread with the blueberry cream. Place fresh blueberries evenly over the cream. Roll up the cake again. Place the cake side down on a serving platter; cover & chill in the fridge for a few hours. Smear the cake surface with whipped cream. Pipe rosettes on top side of roll cake with the whipped cream from pastry bag & the rest of blueberry cream. Place remaining fresh blueberries on the top of the rosette form.

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