To prove the fact that I ended up in hospital or that I have decided to abandon my beloved blog, but are "only" taking a long, a lot of study, here I am again with a recipe that I've experienced a couple of times and I literally loved it.
This is a roll of cookie dough to chocolate in the original recipe Salt and Pepper (number of last April) was filled with orange jam, but I preferred stuffed with a delicious cream condensed milk .
I believe it does a fine figure, even now that the cold is slowly getting there.
Ingredients (per roll): 4 eggs;
90 g sugar;
a pinch of salt;
2 tablespoons unsweetened cocoa;
100 g of flour;
rum (for brushing);
Ingredients (for cream):
50 g of milk,
60 g of condensed milk;
60 g of whipped cream;
4-5 g of glue di pesce;
1/2 fialetta di aroma di vaniglia.
Preparate il rotolo: sgusciate 4 uova, separando i tuorli dagli albumi. Montate gli albumi con un pizzico di sale. Lavorate i tuorli con lo zucchero fino ad ottenere un composto chiaro, incorporatevi il cacao amaro, quindi amalgamatevi metà degli albumi, mescolando dal basso verso l'alto.
Unite al composto la farina, facendola scendere da un setaccino e alternandola ogni tanto con un po' degli albumi rimasti, fino ad esaurirli. Durante l'operazione mescolate delicatamente with a spatula. Cover with a sheet of baking paper on a baking sheet with low sides 25x30 cm, pour the mixture and roll it out to a thickness of about 1 cm, bake at 180 ° C and bake for 10-12 minutes until the dough will be consolidated but will be still soft.
Prepare the filling: Soak the gelatin in a little water, squeeze well and melt in hot milk. Combine the condensed milk, vanilla and place in refrigerator to cool (acquire the consistency of pudding). Once the cream is very cold, add the whipped cream gently steady.
Once the roll out of the oven will turn over the dough on a sheet of baking paper and remove the cloth used for cooking. Cover with another sheet, roll and let cool. Roll out the dough and fill with the cream (you can sprinkle the dough with a bit 'of rum if you want). Rewind and place in refrigerator for at least 3 hours. Cover with icing sugar.
