Nedeljska brzinska sladica – biskvitna rulada z marmelado / A swift sunday desert – roll cake with marmalade

A roll cake, rulada

Zdi se mi, da redko-kdo za sladico še pripravi rulado. Ne vem, ali je šla iz mode, ali je samo moja okolica bolj mahnjena na kaj drugega, ko je govora o sladicah. Prijateljica mi je omenila, da jo moti to, da čeprav je recept za rulado enostaven, testo nikoli ne ostane rahlo in puhasto – biskvitno, kot bi moralo biti. Tako sem se odločila, da razkrijem par trikov, ki jih pogosto v knjigah in receptih babic ter bližnjih znancev ni in mogoče ruladi spet odprem pot na mesto nedeljske sladice.

I feel like there is not a lot of people who still prepare roll cake for desert. I don’t know if it’s not a fashionable desert anymore or is it just that my close ones prefer other things for desert. A friend of mine mentioned to me, that it bothers her, that even though the recipe for a roll cake is so simple, she never seems to make it right. It doesn’t turn out fluffy and spongy the way it should be. I have decided that I will reveal a few tricks that are important when making a roll cake and maybe bring the roll cake back on the desert table.

Click for English version

Rulada1 je super sladica, ker za pripravo le te potrebujemo enostavne sestavine, ki jih pogosto imamo doma. Hitro je narejena in zato idealna za tiste priložnosti, ko imamo na obisku nenapovedane goste. Biskvit lahko nadevamo z različnimi nadevi: svežim sadjem, smetano, čokoladno kremo, pudingom ali pa v mojem primeru z domačo marmelado, ki čaka v shrambi. Prav tako lahko rulado vzamemo za osnovo pri pripravi bolj zapletenih in “fensi” sladic, kot je šarlotna torta (pripravila sva jo za letošnjo novoletno večerjo).

Kot sem omenila pa je pri pripravi biskvitne rulade dobro poznati par trikov. Prvi je ta, da rumenjake s sladkorjem vedno, ko pripravljamo biskvitno testo, stepemo do kremaste teksture. Drugi pa je, da, ko pri ruladi vmešavamo sneg s sladkorjem, rumenjake s sladkorjem in moko, to počnemo izmenjujoče in ne kot je zapisano v mnogo mojih kuharskih knjigah – v rumenjake s sladkorjem vmešamo sneg in temu na koncu pridamo moko. Če to počnemo na tak način, se nam zgodi, da rulada pade skupaj, ker moka potlači zmes. Več v receptu.


BISKVITNA RULADA Z MARMELADO

6 oseb

Čas priprave: 30 min

SESTAVINE:

  • 6 jajc
  • 120 g sladkorja
  • 150 g moke
  • 300 g marmelade

POTREBŠČINE:

  • 2 skledi, tehtnica, električni mešalnik (lahko tudi na roko, ampak bo dobra telovadba), metlica, lopatka, peki papir, pladenj, pečica.

POSTOPEK:

Pečico prižgemo na 190°C

Ločimo rumenjake in beljake. Beljake in pol sladkorja zmešamo v trd sneg. Rumenjake zmešamo s polovico sladkorja do kremaste strukture (jaz z mešalnikom mešam vsaj 5 minut).

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V rumenjake s sladkorjem z metlico počasi vmešavamo malo snega, malo moke, malo snega, malo moke, dokler nismo vmešali vsega.

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Peki papir damo na pladenj in nanj vlijemo testo.

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Testo poravnamo z lopatko ali nožem.

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Damo peči na 190°C za približno 15 minut.

Ko je biskvit pečen, ga vzamemo ven iz pečice. Na drug pladenj položimo svež peki papir in testo obrnemo na novi peki papir tako, da bo stari peki papir (na katerem se je rulada pekla) obrnjen navzgor. Stari peki papir odstranimo.

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Rulado dokler je še topla zvijemo “na suho”, da se v tej obliki ohladi in obdrži obliko zvite rulade.

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Ko je ohlajena, jo nadevamo z marmelado in ponovno zvijemo v obliko.

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making a roll cake

Postrežemo posuto s sladkorjem2.

a roll cake, rulada 1

1. Rulada je sladica iz stepenega testa. Stepeno testo se imenuje po tehnološkem postopku, stepanju beljakov. Ti so najpomembnejša sestavina testa saj testo rahljajo. Iz stepenega testa lahko pripravimo različne biskvitne mase. Glavne sestavine stepenega testa so jajca, moka, maščoba in dodatki za okus. Ločimo lahke mase, težke mase in beljakove mase. Težke se od drugih dveh razlikujejo po tem, da imajo dodano maščobo. Biskvit za rulado spada pod lahke mase.

2. Najbolj običajno je, da rulado nadevano z marmelado posujemo s sladkorjem v prahu. Lahko pa uberemo drugo pot in jo dekoriramo drugače. Oblijemo jo lahko s stopljeno čokolado, ganašem, ali pa sadno glazuro. Na spletu prodajajo tudi silikonske pekače, ki imajo reliefno obliko v različnih vzorcih. Na ta relief prvo vlijemo malo biskvitnega testa, ki smo mu primešali barvilo, ga malo zapečemo in čez vlijemo testo za rulado in ga normalno spečemo. Ko je rulada pečena in jo odvijemo, na njej ostanejo različni vzorčki (srčki, pikice, dobre želje za rojstni dan, …). To lahko popestri pečenje rulade.


A swift sunday desert – roll cake with marmalade

A roll cake, rulada

I feel like there is not a lot of people who still prepare roll cake for desert. I don’t know if it’s not a fashionable desert anymore or is it just that my close ones prefer other things for desert. A friend of mine mentioned to me it bothers her, that even though the recipe for a roll cake is so simple, she never seems to make it right. It doesn’t turn out fluffy and spongy the way it should be. I have decided that I will reveal a few tricks that are important when making a roll cake and maybe bring the roll cake back on the desert table.

A roll cake is a great desert, mostly because you only need a few basic ingredients to prepare it. Usually we already have everything we need for this desert at home. The roll cake is fast to make and that is why it is an ideal desert to prepare when you have unexpected guests visiting. You can fill the shortcake with fresh fruit, whipped cream, chocolate mousse, vanilla cream or in my case, with the marmalade that was waiting in the kitchen cabinet. You could also use the roll cake as a base when preparing a more »fancy« desert like charlotte cake (we prepared it for our New Year’s eve dinner).

I mentioned before that when making a roll cake you need to know a few tricks to make it right. The first is that every time we beat the egg yolks with sugar, we have to beat them utill the structure gets creamy. And my second advice is that when you mix the egg yolks with sugar and the egg whites with sugar and flour do it like this. For the base take the beaten creamy egg yolks with sugar. To that mix a little bit of flour and a little bit of beaten egg whites, and repeat again flour and beaten egg whites with mix in softly with a wisk until you have a nice and foamy batter in front of you. In most of the books it says that you should mix the creamy egg yolks mixture and the beaten egg whites mixture together and add the flour to that. But I find that this can make the batter fall down, because the flour is too heavy. You can read more about this in the recipe.


 

A ROLL CAKE WITH MARMELADE

6 person

Time of preparation: 30 minutes

INGREDIENTS:

  • 6 eggs
  • 120 grams / ¾ cup of sugar
  • 150 grams / 1 cup of plain white flour
  • 300 grams / 2 cups of marmalade
  • Powdered sugar (for decoration)

TOOLS:

  • 2 bowls, a kitchen scale (or cups), mixer, wisk, spatula, parchment paper, baking tray, oven.

INSTRUCTIONS:

Heat the oven to 190°C or 375F.

Separate the egg whites and egg yolks. Beat the egg whites and half of sugar into a foamy structure. Beat the egg yolks with the other half of sugar utill they you have a creamy structure (more than 5 minutes).

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Into the egg yolk mixture mix slowly with a wisk: a little bit of flour and egg whites mixture. Continue until you get a nice batter in the bowl.

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Place the parchment paper onto a baking tray and pour in the batter.

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Spread the batter with a spatula or a knife.

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Bake for 15 minutes in a preheated oven on 190°C or 375F.

When the roll cake is baked, take it out of the oven. On another tray place fresh parchment paper and turn the roll cake downwards so the old parchment paper (the one you used for baking) is looking up. Remove the old parchment paper.

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Roll the cake when it is still hot (without marmalade) and leave it to cool so it keeps the shape.

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When it is cool, unroll it and spread marmalade on it. Roll it into shape.

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Cover it with powder sugar1.

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1. Usually the roll cake is covered in powdered sugar. But you can also use different things to decorate it. You can spread melted chocolate on top of it or cover it in ganache. Some people use fruit glaze. You can also buy a special silicon baking sheet online that has different patterns on it. Than you mix a little bit of batter with food color and spread it onto the pattern, bake for a few minutes, then spread the rest of the »not colored« batter over that and bake normally. You get the most interestingly painted roll cakes (with hearts, dots, birthday wishes …). That makes the roll cake a fun desert to make.

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