Honey roll “Bee”
Stunning in taste – not cloying and with a light honey aroma.
For biscuit will require:
honey – 3 tbsp. spoons;
baking powder – 1 tsp;
egg – 4 pieces;
sugar – 3 tbsp. spoons;
vanilla sugar – 1 bag;
flour – 4 tbsp. spoons;
corn starch – 1 tbsp. spoon;
vegetable oil (odorless) – 4 tbsp. spoons;
a pinch of salt
sour cream (40%) – 200 g; s
cream thickener – 1 sachet (8 g);
honey – 1 tsp;
condensed milk – 2 tbsp. spoons;
chopped walnuts (or cookies) – 100 g
Put the honey in a saucepan, add baking powder and heat it on low heat for 1-2 minutes, stirring. The mixture will turn white and increase in volume. Remove the saucepan from heat and allow to cool.
For the test, beat the whites, gradually adding 1 tbsp. spoonful of sugar and a pinch of salt.
Beat the yolks with the remaining sugar and vanilla.
Without stopping beating, gradually pour in the oil.
Add a mixture of honey and baking powder.
In the dough, sift the flour, mix until smooth.
Carefully introduce the whipped whites, trying to keep the volume.
Cover the baking sheet (36×28 cm) with parchment or silicone mat (which is better). Carefully lay out the cooked dough. Flatten.
Bake in the preheated 180 C oven for 15 – 20 minutes until golden brown.
Cover the baked layer with a kitchen towel, quickly turn over and remove the parchment.
Gently roll the still hot layer into a roll with a towel. Leave to cool.
For the cream, beat the sour cream with honey, condensed milk and thickener. Add 4 tbsp. spoon top cream roll.
Cold roll deploy, fluff cream. Cream lightly sprinkle with nuts. Minimize to roll. Edge trim.
Ready roll grease the remaining cream and sprinkle with nuts.