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Custard meringue roll

0
6363
Kitchen European
Calorie content 209 kcal
Portions 6 port.
Cooking time 90 minutes
Proteins * 3.8 g
Fats * 2.3 gr.
Carbohydrates* 46.4 g
* per 100 gr. product
Custard meringue roll
Content

After cooking the meringue, the yolks remain. On their basis, you can prepare a custard for a meringue roll. Combined with fresh berries and fruits, it will perfectly complement your dessert.

Ingredients

Cooking process

step 1 out of 10
Soak all products for the roll for some time at room temperature.
step 2 out of 10
Prepare the custard roll first. Sift flour into a separate bowl on a sieve, add milk to it and stir well. In a small saucepan, grind the sugar and yolks until white. Then pour milk with flour to them and mix everything well.
step 3 out of 10
Put the saucepan over low heat and cook the mixture, stirring constantly, until thick.
step 4 out of 10
Cool the resulting cream a little, add butter to it and beat well with a mixer. The custard is ready.
step 5 out of 10
Now we are preparing the meringue cake. Beat the proteins with a mixer until they reach stable peaks, gradually adding sugar and vinyline to them.
step 6 out of 10
Add starch to the whipped egg whites and add vinegar. Stir everything carefully so as not to damage the structure of the whipped protein.
step 7 out of 10
Line a baking sheet with baking paper and place the meringue evenly on it.
step 8 out of 10
Bake the meringue in an oven preheated to 180 ° C for 25 minutes. Try not to dry the protein cake, otherwise it will crumble when rolled. Remove the baked meringue from the oven along with the paper and cool slightly.
step 9 out of 10
Apply an even layer of custard to the crust. Place any fresh berries or fruit pieces on top of the cream.
step 10 out of 10
Then gently roll the cake into a roll. Decorate the roll with powdered sugar and berries, cool for 2 hours in the refrigerator and serve.

Eat to your health!

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