To prepare a delightful peach and cream roll, we will start by making the base. In a large bowl, we carefully separate the eggs, ensuring that no yolk gets into the whites. Using a mixer, we beat the egg whites until we obtain a stiff foam that forms stable peaks. This is an essential step, as it will give the roll a light and fluffy texture.
Once the egg whites are beaten, we gradually add the sugar, continuing to beat with the mixer until the mixture becomes shiny and firm. Then, we add the yolks, gently mixing with a spatula to avoid losing the air incorporated into the egg whites.
Next, we will add the dry ingredients. The requirements are flour, baking powder, and cornstarch, which will be sifted together to avoid lumps. We incorporate these ingredients into the egg and sugar mixture using a spatula, with gentle up-and-down motions.
Once the mixture is uniform, we pour the batter into the prepared baking tray lined with parchment paper, ensuring it is evenly leveled. We preheat the oven to 185 degrees Celsius, and once it reaches the temperature, we place the tray inside. We bake the base for about 10-12 minutes or until it becomes lightly golden and elastic to the touch.
As soon as the base is ready, we turn it out onto a clean towel, carefully peel off the parchment paper, and roll the base up with the towel, forming a roll. We let it cool completely in this shape.
For the delicious cream, we start by whipping the cream until we obtain a stiff whipped cream. Then, we add the cheese, preferably mascarpone or ricotta, and continue to beat until the mixture becomes smooth and creamy. We cut the peaches into small cubes and add them to the cheese cream, along with vanilla or almond essence, depending on preference.
We carefully unroll the cooled base and spread the peach cream evenly over the entire surface. We roll the base again, this time without the towel, ensuring that a tight roll is formed.
To finish, we decorate the roll with a splash of whipped cream or peach slices, according to preference. We cover the roll with plastic wrap and refrigerate it for at least four hours, preferably overnight, for the flavors to blend perfectly.
After the chilling time, we cut the roll into slices and serve it with joy, savoring every bite of this refined and delicious dessert!
Once the egg whites are beaten, we gradually add the sugar, continuing to beat with the mixer until the mixture becomes shiny and firm. Then, we add the yolks, gently mixing with a spatula to avoid losing the air incorporated into the egg whites.
Next, we will add the dry ingredients. The requirements are flour, baking powder, and cornstarch, which will be sifted together to avoid lumps. We incorporate these ingredients into the egg and sugar mixture using a spatula, with gentle up-and-down motions.
Once the mixture is uniform, we pour the batter into the prepared baking tray lined with parchment paper, ensuring it is evenly leveled. We preheat the oven to 185 degrees Celsius, and once it reaches the temperature, we place the tray inside. We bake the base for about 10-12 minutes or until it becomes lightly golden and elastic to the touch.
As soon as the base is ready, we turn it out onto a clean towel, carefully peel off the parchment paper, and roll the base up with the towel, forming a roll. We let it cool completely in this shape.
For the delicious cream, we start by whipping the cream until we obtain a stiff whipped cream. Then, we add the cheese, preferably mascarpone or ricotta, and continue to beat until the mixture becomes smooth and creamy. We cut the peaches into small cubes and add them to the cheese cream, along with vanilla or almond essence, depending on preference.
We carefully unroll the cooled base and spread the peach cream evenly over the entire surface. We roll the base again, this time without the towel, ensuring that a tight roll is formed.
To finish, we decorate the roll with a splash of whipped cream or peach slices, according to preference. We cover the roll with plastic wrap and refrigerate it for at least four hours, preferably overnight, for the flavors to blend perfectly.
After the chilling time, we cut the roll into slices and serve it with joy, savoring every bite of this refined and delicious dessert!
Ingredients
Pastry for the roulade: 4 eggs 100g sugar 1 sachet vanilla sugar 1 sachet baking powder 100g flour 25g starch a little grated lemon zest Cream: -200 ml liquid whipped cream -200 g sweet cream cheese -2-3 peaches compote -peach essence Garnish: -whipped cream -candied fruit, cherries -chocolate chips