This is a simple, quick biscuit roll recipe with products that are always available at home or in the nearest store. My whole family loves this dessert. I took the classic recipe as a basis, and instead of syrup I used cherry jam (for color and a light cherry aroma). The roll turned out to be not just tasty – it’s a real delight!
Sponge roll with butter cream – ingredients:
wheat flour – 90 g
sugar – 90 g
chicken egg – 3 pcs.
butter – 200 g
condensed milk – 250 g
syrup – 100 ml
Preparation:
Step 1. For a roll with butter cream, beat the eggs with sugar until the sugar dissolves. Add sifted flour and quickly knead the dough.
Step 2. Spread a sheet of baking paper on a baking sheet and spread the biscuit roll dough in an even layer 5 mm thick. You should get a rectangle measuring approximately 35 by 25 cm.
Step 3. Place the roll dough with butter cream in an oven heated to 190 °C and bake for about 15 minutes. Check readiness with a toothpick, it should remain dry.
It is advisable to leave the finished dough to stand overnight without removing it from the paper. If this is not done, the dough may break during rolling.
Step 4. For the sponge roll cream, beat the soft butter with condensed milk.
Step 5. Remove the paper from the biscuit and soak it with syrup. For syrup, you can take liquid jam and dilute it with water to 100 ml or use sweet compote. If desired, you can add a little brandy to the syrup.
Step 6. Spread the biscuit with cream and carefully roll it into a roll along the long side
Biscuit roll with butter cream. Delicious!