Loaf With A Pattern Recipe

Loaf With A Pattern Recipe

Loaf With A Pattern Recipe

• Ingredients17Count
• Nutrition690Calories
• Total Time65Minutes

Ingredients:

For the sponge cake:

•  4 eggs
•  130 g of sugar
•  75 g flour / s
•  40 g starch
•  1 sachet of vanilla sugar
•  A pinch of salt

Drawing for pasta:

•  1 egg white
•  30 grams sugar
•  30 g soft butter
•  40 g flour
•  A few drops of food coloring
•  Can be used raspberry powder, cocoa powder, but at the same time reduce the amount of flour.

For the filling:

•  300 ml of 33% cream
•  3 tbsp powdered sugar
•  300 g of fresh raspberries (or 200 g of frozen raspberries or cherries)
•  1 tbsp. l liqueur or brandy

Preparation:

On the baking paper pencil circle cookie cutters or other stencil, you can write something.

The inscription is better to make a clear, bold. If you use frozen berries, you need to advance them to put in a sieve and unfreeze. If fresh raspberries, wash it and put half of it.

Impregnation:

1. Second half of the raspberries through a sieve into a small saucepan, add 1 tbsp. l. powdered sugar over low heat and bring to a boil.

2. Remove from heat and cool. Optionally add 1 tablespoon liqueur or brandy. Impregnation ready.

Drawing paste:

3. Beat the egg whites and sugar, add the soft butter and flour.

4. Thoroughly whisk until smooth.

5. Drop wise adding food coloring to the desired hue. Keep in mind that during baking color will become more intense.

6. Shift the weight in a pastry bag and a fine nozzle.Need baking 30 x 30 cm.

7. If it is dark, lay at the bottom of a clean sheet of paper for baking, it is necessary for greater contrast pattern. Paper with a picture to put on top, painted side down.

8. Apply a drawing weight of the bag on the pictures and letters, then gently smooth the surface, if necessary. Baking away in the freezer for 30 minutes.If the parchment paper is not very high quality, in order to avoid sticking drawing, brush it liberally with butter!

Biscuit:

9. Separate the whites from the yolks and beat them in a solid foam and set aside.

In another bowl, whisk the egg yolks with the sugar, vanilla sugar and 3 tbsp of hot water to dissolve the sugar white foam.

10. Proteins are put on the egg yolks, sift the flour to the same starch and salt, mix gently whisk.

Remove from the baking sheet with a picture of the freezer and gently pour the batter on top. If necessary, flatten with a spatula.

11. Lift the pan with one hand and slap sharply 2-3 times on the table, so that the dough evenly distributed.

12. Bake in a preheated 180 ° C oven for 12-14 minutes. until golden brown.

13. Ready to shift the cake from the pan onto a clean kitchen towel, twist it into a roll (figure out), leave to cool.

14. Beat with a mixer or whisk the cream with the remaining sugar until soft peaks form.

The cooled cake carefully deploy, remove the baking paper and can be transferred to a silicone mat or towel on the left.

15. Trim the edges of the dried, if necessary. Figure remains at the bottom !!!

16. Use the brush to apply the impregnation of sponge cake, then lay out and smooth whipped cream.

Whole raspberries on top of the cream to spread. It is advisable to postpone the 2 tablespoons cream to clean .

17. It will not take much time, but will avoid crushing berries.

18. Close to roll cake, cover with cling film and put into the refrigerator for 6-8 hours.

19. If left berry impregnation, you can add it more powdered sugar and later used as a sauce for topping.

Nutrition Facts

Amount Per Serving

Calories 690

Calories from Fat 250

% Daily Value *

Total Fat 28g	43%
Saturated Fat 15g	75%
Trans Fat
Cholesterol 280mg	93%
Sodium 230mg	10%
Potassium 490mg	14%
Total Carbohydrate 100g	33%
Dietary Fiber 11g	44%
Sugars 53g

Protein 15g

Vitamin A	20%
Vitamin C	50%
Calcium	15%
Iron	25%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Source photos: http://vk.com/