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Recipe Salty sponge cake roll of of 13-01-2012 [Updated on 01-03-2016]
After the various sweet rolls I tried, I decided to try a salty one too. I stuffed the roll with fresh cheese, chives and bresaola, but obviously it lends itself to many other variations. Many ask me how it goes with Elisa, how we are, well it's a miracle to have her in my life, I never imagined I would feel such a love and be so dependent on her. It completely upset my life, my habits, my vision of things and inevitably everything became much more challenging and much more messed up, in the morning we wait for Elisa to wake up, and after she has taken the lattuccio, we all get dressed 3 in a hurry and we run to work (and we are always late), when we arrive at the office I go to my desk with Elisa in my arms and while she sleeps or plays and is calm I try to do as many things as possible, we take advantage of the weekend to go in some park to breathe some clean air, to see us with friends and to stay at home and enjoy the dolce far niente and to prepare something good :) In recent months I have let a little grip on the blog, forum and Facebook group and I do not reply to messages but for a full-time mother who also has a full-time job, the time to devote to many things has been cut but I always think of you ... many of you I catch on Facebook, but many others I read only here ie I was pleased to leave a greeting to apina who in a few months will become a mother and will discover a love never experienced in her life, to bibi who leaves pieces of true poetry in every comment, to rosita who never loses the habit of leaving me a message to every recipe, to erika who is growing up but is always my tenerella, to vale-berlin who I haven't read for a long time and who is being taken for her wedding preparations, to cecilia who is always present with her comments, sammy, denilla, marzia, iva, terry, tina and all the other friends who read my blog every day and send me messages just to leave me a greeting. Well, girls, have a nice weekend and a kiss to you all: *
How to make salty sponge cake roll
Separate the yolks from the whites.
Whip the egg yolks with the saffron and salt; separately whip the egg whites until stiff with a pinch of baking soda then add the sifted flour while continuing to whip.
Add to the mixture of egg whites and flour, first the beaten egg yolks and then the warmed melted butter, stirring the mixture gently with a wooden spoon with a movement that goes from the bottom up.
Level the dough on a baking sheet covered with parchment paper and bake the salted sponge cake at 200 ° and bake for 20/25 minutes
Now turn the sponge cake upside down on a wet sheet of parchment paper, roll it up in a damp cloth and let it rest for half an hour. (This step is essential for the sponge cake to soften.)
In a bowl, mix the ricotta with the philadelphia, the parmesan, the chives, salt and pepper
Now unroll the roll and spread a layer of cream cheese, then cover with the slices of bresaola.
Roll everything up again and seal with cling film, then let the roll rest in the fridge for half an hour or until ready to serve.
Cut the salted roll into slices and serve