Rotolo mimosa

Montare le uova con lo zucchero almeno per 15 minuti a velocità alta con le fruste fino a raggiungere un composto sodo e ben montato.

Setacciate la farina  ed aggiungerla all’impasto poco alla volta mescolare con la frusta a mano dal basso verso l’alto.

Mi raccomando non deve smontare versare in uno stampo rettangolare 25 x 15 cm circa e in un altro più piccolo che non andrà rotolato.

Far cuocere a forno preriscaldato 160° per 40 minuti fare sempre la prova stecchino se esso rimane asciutto il vostro pan di spagna è pronto.

Scaldare il latte  dolcemente fino a sfiorare il bollore. In una ciotola sbattete i tuorli con lo zucchero la vanillina e l’amido amalgamando bene il tutto. Non appena il latte sarà caldo versarci il composto di uova e mescolate con una frusta per stemperarlo, fate addensare la vostra crema pasticcera a fuoco dolce. Coprite con pellicola e lasciate raffreddare

Riprendere il rotolo, srotolare e bagnarlo con del latte ( se preferite fate una bagna liquorosa ) coprire la superficie di crema, arrotolare, e coprire di altra crema.

Mettere il dolce in frigorifero fino al momento dell’utilizzo.

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Mimosa roll. 

There

 mimosa cake is a classic dessert created in the 1950s. 

The name derives from scattered pieces of sponge cake, to remember the flower symbol of Women’s Day, which is why the cake is also prepared on this occasion. 

We made this quick and easy roll cake.

DifficultyLow

CostCheap

Preparation time50 minutes

Rest time1 hour

Cooking time40 minutes

Portions5

Cooking methodOven

KitchenItalian

Ingredients Mimosa roll

For the sponge cake

4 eggs

120 g sugar

120 g flour 00

For the diplomatic cream

120 g egg yolks

600 ml milk

100 g sugar

60 g corn starch (cornstarch)

1 vanillin sachet

200 ml whipping cream

Other Ingredients:

50 ml milk for the bath

to taste powdered sugar

Mimosa roll tools

Oven

Cooker

Sac a poche

Spatula

Hand mixer

Hand whisk

Greaseproof paper

Preparation Mimosa roll

To prepare the sponge cake:

Beat the eggs with the sugar for at least 15 minutes at high speed with the whisk until the mixture is firm and well whipped.

Sift the flour and add it to the dough a little at a time, mix with the hand whisk from bottom to top.

I recommend you do not disassemble pour into a rectangular mold 25 x 15 cm approximately and into another smaller one that will not be rolled.

Bake in a preheated oven at 160 ° for 40 minutes, always do the toothpick test if it remains dry your sponge cake is ready.

As soon as it is ready, remove the baking paper and roll it up in a clean cloth. 

and let it cool down.

Preparation of the diplomatic cream

Heat the milk gently until just touching a boil. 

In a bowl, beat the egg yolks with the sugar, vanilla and starch, mixing everything well. 

As soon as the milk is hot pour in the egg mixture and mix with a whisk to dilute it, let your custard thicken over low heat. 

Cover with plastic wrap and let cool

As soon as the cream is cold, whip the cream firmly, add a little sugar if you buy the fresh one, and add it.

Take the roll back, unroll and wet it with milk (if you prefer, make a liqueur sauce) cover the surface with cream, roll up, and cover with more cream.

Cut the unrolled piece of sponge cake into small pieces, cover the cake, sprinkle with icing sugar.

Put the cake in the refrigerator until ready for use.

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