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Egg White Roll
Egg white or otherwise called rolled pavlova will definitely tickle your taste buds :)
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Ingredients
number of servings
16
- 6 a piece egg whites
- 430 g sugar
- 1 tablespoon creamy powder with vanilla flavoring for the preparation of creams and fillings
- 1 tablespoon wine vinegar
- 65 g almond slices
- 250 g mascarpone
- 250 ml whipped cream
- 250 g strawberry
- Blueberries for decoration
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Directions
50 min.
1. Step
We start beating the egg whites at lower speeds and gradually, after about 2 minutes of whisking, we add 330 g of sugar by teaspoons and beat to a thick and glossy consistency for about 10 minutes. Towards the end, we add vinegar and golden wheat.
2. Step
We spread it on a standard size tray lined with paper and sprinkle with almond flakes. Bake for about 12 minutes at 180 degrees, then reduce to 160 degrees and bake for another 20 minutes. After baking, turn it over, remove the baking paper and roll it up. Let it cool down.
3. Step
In the meantime, prepare the cream: whip the cream and mascarpone separately - combine (I don't add sweetener, as the dough is quite sweet and the cream nicely neutralizes the sweetness). Spread the cream to ¾ on the cake base.
4. Step
We are saving strawberries and strawberry syrup, which we will prepare by boiling strawberries with the remaining sugar for about 20 minutes. We roll it and let it set in the refrigerator for at least an hour.
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