Cookie salami, recipe with cherries and raisins

Name: Cookie salami, recipe with cherries and raisins - Jasmina L.
Ingredients: 500 g popular biscuits; 300 g sugar; 250 g Rama margarine (1 cube); 2 vanilla sugars; 50 g cocoa; 150 g raisins; 1 rum essence; 250 g pitted cherries (1 jar 330 ml); 50 g coconut (for decoration)

Dessert - Cookie salami, recipe with cherries and raisins by Jasmina L. - Recipia

When I crave biscuit salami but don't have all the ingredients for the classic version, I adapt the recipe with what I have on hand. That's how this version with sour cherries and raisins came about. It doesn't require baking, is quite simple to prepare, and has a texture that is easy to shape once the ingredients are well mixed. I formed the mixture into three rolls, wrapped them in foil, and left them in the fridge for a few hours before slicing. Quick info Preparation time: not specified exactly; includes crushing the biscuits, preparing the syrup, and mixing the composition Cooking time: no baking; sugar is caramelized and dissolved in water Cooling time: a few hours in the fridge Servings: the amount is divided into three rolls; the number of servings depends on the thickness of the slices Difficulty: easy Recipe type: no-bake dessert, suitable for days when you want something sweet made quickly Ingredients 500 g popular biscuits 300 g sugar 200 ml water 250 g Rama margarine, one cube 2 packets vanilla sugar 50 g cocoa 150 g raisins 1 vial or 1 essence of rum 250 g pitted sour cherries, about a 330 ml jar 50 g coconut flakes, for decoration and rolling Preparation method 1. Crush the biscuits Put the biscuits in a plastic bag and crush them with a rolling pin. The bag helps keep the crumbs inside and makes the operation easier. The biscuits don't have to be turned into a fine powder; it's fine to have some larger pieces if you like to feel them in the mixture. 2. Prepare the caramelized sugar Put the sugar in a pot and caramelize it. Once melted, dissolve it with the 200 ml of water. Stir carefully, as caramelized sugar reacts strongly when combined with water. In the end, you should obtain a caramelized sugar syrup that will soften and bind the biscuits. 3. Melt the margarine Separately, melt the margarine. No additional ingredients are needed. Melted margarine will incorporate more easily into the biscuit mixture and will help the composition achieve the right consistency for shaping. 4. Mix the dry ingredients In a large bowl, put the crushed biscuits, cocoa, and raisins. Add the pitted sour cherries, then add the vanilla sugar. If the sour cherries are very juicy, let them drain a bit before adding them, so the final mixture doesn't become too soft. 5. Add the flavors and liquid ingredients Pour the melted margarine, rum essence, and caramelized sugar syrup over the mixture. Mix well until all ingredients are evenly distributed, and the biscuits are moistened. The composition should be bound and easily moldable. If the mixture is not homogeneous, continue to knead or mix until no dry portions remain. 6. Shape the rolls Spread out a sheet of aluminum foil and sprinkle the coconut flakes over its surface. Place a portion of the mixture over the coconut and shape it into a roll. Repeat the operation until you use up all the mixture. From the above quantities, three rolls can be made, as I did. Roll each piece in aluminum foil and gently squeeze the foil at the ends so that the dessert retains its shape. There is no need to press excessively, as the sour cherries can be crushed during shaping. 7. Leave the biscuit salami in the fridge Put the rolls in the fridge for a few hours. During this time, the composition will harden, and the slices will be easier to cut. After cooling, unwrap the foil and portion the biscuit salami into slices. Why I make the recipe often I love this version because it doesn't require baking and uses easily found ingredients. The sour cherries bring a tangy note that balances the sugar and cocoa, while the raisins complement the texture of the dessert. The rolls can be prepared in advance and kept in the fridge until serving time. The fact that the recipe is divided into three pieces is practical: they can be portioned separately, and the composition is easier to shape. Tips The biscuits are easier to crush if placed in a sturdy bag. However, keep some larger pieces, as they give a pleasant texture to the biscuit salami. The sour cherries must be pitted. Be careful not to have any remaining pits in the mixture from the jar. Drain the sour cherries if they have a lot of syrup. The recipe already has enough liquid from the water used for the syrup and from the melted margarine, and too much juice can make the mixture hard to shape. Mix the composition while the margarine and syrup are still well distributed. If dry biscuits remain at the bottom of the bowl, the rolls will crumble when cut. Leave the rolls in the fridge for a few hours before portioning them. The exact time is not mentioned, but the dessert must be well chilled and firm before slicing. Substitutions Instead of Rama margarine, you can use margarine of the same type if available. The original recipe is made with margarine, so substituting with butter may change the consistency and taste. If you don't have sour cherries, they should not be replaced with an unspecified ingredient in the basic recipe without considering the amount of liquid. The fruits from the jar must be well drained for the texture to remain appropriate. Variations You can also use walnuts or hazelnuts in the composition, according to the variant mentioned in the recipe. These should be added along with the biscuits, raisins, and cocoa. The quantity is not specified in the original recipe, so it can be adapted according to preference, without overloading the mixture to the point where it can no longer be rolled. For decoration, the rolls are rolled in coconut flakes. Coconut can be used only on the outside, as indicated here; it is not necessary to mix it into the composition. Serving ideas Cut the biscuit salami into suitable slices and serve it cold. Thinner slices are suitable if the dessert is placed on a platter with several pastries, while thicker ones hold the shape of the roll better. If you prepare all three rolls at once, you can portion them only before serving. This way, the composition remains protected in foil until the dessert is needed. Frequently asked questions 1. Does the biscuit salami need baking? No. It is a no-bake dessert. The biscuits are crushed, and the composition is bound with melted margarine and the syrup obtained from caramelized sugar and water. The rolls then harden in the fridge. 2. What do I do if the mixture is too soft? First, check if the sour cherries were well drained. The composition must be sufficiently bound to be moldable. If you have already added all the ingredients, let the mixture cool before forming the rolls, as the margarine and syrup make the composition softer while they are warm. 3. Can I make a single roll instead of three? Yes, the source states that this amount made three rolls, but the composition can be shaped differently. A single roll will be bulkier and may require more careful shaping to have a uniform shape. 4. Can I use sour cherries with pits? No. The sour cherries must be pitted before being added to the composition. If you use cherries from a jar, check each piece and let them drain well. 5. Why does it crumble when cut? Most likely, the composition was not mixed enough, or the salami did not stay in the fridge long enough. The biscuits must be well moistened by the melted margarine and sugar syrup, and the roll must be chilled for a few hours before portioning. Nutritional values The values are estimates and may vary depending on the brand of biscuits, type of margarine, amount of syrup left in the composition, and size of the slices. For 100 g of biscuit salami with sour cherries and raisins: Calories: approximately 370-400 kcal Protein: approximately 4-5 g Carbohydrates: approximately 55-62 g Fats: approximately 15-18 g Fiber: approximately 3-4 g Most of the carbohydrates come from biscuits, sugar, and raisins, while the fats mainly come from margarine and the composition of the biscuits. These values are indicative and do not replace a calculation based on the exact labels of the ingredients used. Storage and reheating The rolls are stored in the fridge, wrapped in the aluminum foil in which they were formed. It is better to keep them whole and slice them before serving, as this way they retain their shape better. The biscuit salami is not reheated. It is served cold, directly from the fridge or after sitting a bit at room temperature if you want the slices to be easier to cut.

Category: Dessert Author: Jasmina L. Views: 1730 Date: 26.09.2024

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