biscuit roll with jam - a dessert suitable for any situation. It can be prepared both on a simple weekday for a family afternoon snack, and for a festive tea party or even as a gift, because this pastry looks very nice and neat.
In addition to jam, you can use custard, sour cream or any other as a filling. custard, jam, jam, whipped cream, etc. Thus, taking into account the simplest technology baking and forming a biscuit roll, you can experiment and create this dessert in a new way every time!
Ingredients: 
For test:
- eggs - 4 pcs.;
- flour - 120 g;
- sugar - 100 g.
For filling:
- jam - about 300 g.
For decor:
- powdered sugar - 2-3 tbsp. spoons.
Biscuit roll with jam step by step recipe with photo
How to make biscuit roll dough
- Raw eggs are divided into proteins and yolks, placed in different containers. Pour all the sugar to the yolk mass, and then beat the mixture with a mixer until light and increase in volume by 3-4 times.
- In another bowl, carefully beat the whites until compacted and a lush white mass is obtained.
- Transfer the egg whites to a bowl with the yolks. Stir with a spoon, movements from the bottom up.
- Sift the flour through a fine sieve and gradually add to the egg mixture, continuing to knead the mass.
- We achieve a viscous, glossy dough without flour lumps.
- We spread the dough in a rectangular heat-resistant form covered with parchment (in our example, a baking sheet measuring 35x25 cm was used). We try to distribute the layer evenly so that the entire biscuit layer is of the same thickness. We bake the cake at 180 degrees for 10-20 minutes (until a dry match). It is important not to overexpose the biscuit in the oven, otherwise it will turn out tough and will break when rolled up!
How to form a biscuit roll with jam
- Lay the freshly baked crust on kitchen towel and carefully remove the parchment. While the biscuit has not yet had time to cool, quickly roll it up into a tight roll with a towel and leave to cool.
- Then we unfold the layer and apply a layer of jam (or any jam / jam, etc.). If desired, you can also add crushed walnuts or any fresh berries.
- Again we twist the layer into a tight roll, hiding the sweet additive inside. Sprinkle the final touch on the biscuit roll with jam powdered sugar through a fine sieve or arrange in any other way. Before tasting, we send the dessert to the shelf of the refrigerator for impregnation for about 1-2 hours.
- We cut the biscuit roll with jam in portions and serve with tea / coffee.
Bon appetit!
Cooking:
1. Separate the whites from the yolks. Beat egg whites with 5 tbsp. sugar into a strong foam. Separately, beat the yolks with a pinch of salt and 0.5 tbsp. Sahara. Attention! You need to beat the eggs gradually - from the lowest speed of the mixer to the highest. And for a long time, 5-7 minutes. The more gradually and longer beat the eggs, the more magnificent the biscuit will be. 
2. Combine the yolks with the proteins. Attention! It is the yolks that are added to the whites, gently mixing in a clockwise direction. 
3. Add sifted flour mixed with baking powder. Mix carefully with a fork. Attention! Stir should not be long, so that the mass does not settle and from the bottom up! 
4. On a rectangular baking tray lined with parchment paper and greased with butter, carefully pour the dough, spread it in an even layer about 0.5 cm thick.
5. Put the baking sheet in an oven preheated to 180 - 200 degrees C and bake for 15 - 20 minutes, preventing drying. The biscuit is ready when the top is lightly browned.
6. Immediately, without cooling, remove the baked biscuit from the baking sheet so that it remains soft. And roll it up. Let sit for 15 minutes to let the cake cool slightly. Then unroll the roll, spread the jam evenly. And roll up tightly. 
7. Put the finished roll in the refrigerator for 1 hour so that the cream is absorbed. Remove from refrigerator, sprinkle with powdered sugar, cut into pieces. Serve with tea.
Delicate biscuit cakes, for sure, any housewife can cook. Can you form a beautiful roll with jam filling from them? In my recipe, I suggest correct proportions biscuit dough For delicious roll and tell in detail how to start it and roll it correctly. Step by step photos will help you better understand the description of the recipe.
Products:
Sugar sand - 150 gr;
Eggs - 5 pcs.;
Flour - 130 gr;
Vanillin - 1 package;
Vegetable oil - 15 gr;
Powdered sugar - 20 gr;
Jam (I have apricot, but you can take any other) - 150 gr.
Before you start cooking, I want to say that it is better to take homemade eggs for making biscuit roll, with beautiful yellow yolks. If you have such eggs, you will also get a nice yellow roll like in my photo. From store-bought eggs, pastries will also be tasty, but not so beautiful.
How to cook biscuit roll with jam at home
Before preparing the dough, I cover the baking sheet with parchment paper in advance and grease it with vegetable oil with a brush.
Beat on high speed until the sugar dissolves. In terms of time, this is approximately five to seven minutes. Ideally, you should get a homogeneous egg-sugar mass with bubbles.
Then, add vanillin, flour to the dough and continue to beat, but at a lower speed, for another ten minutes.
Pour the finished dough onto a baking sheet and use a brush (or the back of a spoon soaked in water) to distribute it over the entire surface of the parchment in an even layer.
We will bake the biscuit cake for the roll in a preheated oven over medium heat for fifteen minutes. The main thing is not to overdry the dough and remove it from oven as soon as the edges start to brown. It will be difficult to roll a roll from a cake that is too dry.
Remove the baking sheet from the oven, sprinkle the cake with sugar and cover it with cling film.
Sugar will prevent the dough from sticking to the film, and cling film will allow biscuit cake stay plastic. In this form, we leave the base for the roll for half an hour. During this time, the cake will cool down enough so that you can take it with your hands and form a roll.
Then, carefully roll the cake into a roll.
In order for the roll to become denser and not crumble when cut, it must be wrapped in food foil and put in the refrigerator for four to six hours.
After that, remove the foil and sprinkle with powdered sugar on top.
Before serving, cut the tender, appetizing and fragrant biscuit roll with jam into even slices.
In addition to sweet pastries it would be appropriate to serve a cup of unsweetened tea or compote.
How to cook biscuit roll with jam
1. For a biscuit roll, do not separate the yolks and whites. The biscuit should turn out homogeneous, without a crispy top crust, because then it will be almost impossible to wrap it without damage.
Crack the eggs into a bowl, add sugar and beat with a mixer until a homogeneous lush mass is formed. The egg mixture is airy and slightly thinner in consistency than pancake batter.
2. Add flour 1 tablespoon at a time and stir gently with a spatula.
3. Cover a baking sheet or a suitable rectangular shape with paper and lay out all the dough, check that it is evenly distributed.
Bake the cake for 15-20 minutes. 15 minutes after the start of baking, it is recommended to check the readiness of the cake. To do this, open the oven and touch the crust with your finger. If it is soft, then the biscuit needs to be baked more. If the biscuit is removed in this form from the oven, it can simply fall off.
Immediately remove the hot biscuit from the paper, spread with jam and roll up.
Since the jam is not afraid of high temperatures, you can safely wrap the biscuit roll immediately and put it in a cool place, but not in the refrigerator. If the weather is warm outside, then put the roll in the refrigerator only when the biscuit has completely cooled.
Cut the biscuit roll with jam into pieces and serve with tea or compote.
Biscuit roll with jam is not only delicious, but also healthy pie, since it has such a natural apple filling. Delicious and fragrant pastries always pleases guests and family. Biscuit roll with jam is prepared very quickly and simply, and its aroma comes from our childhood, when my grandmother cooked jam herself, kneaded the dough, baked pies or rolls, and the whole house was filled with the aroma of this pastry.
Ingredients
- Flour - 110 g
- Sugar - 80 g
- Eggs - 4 pcs.
- Baking powder - 1 tsp
- apple jam- 200 g
- Butter - 20 g
- Powdered sugar - to taste
Information
sweet pastriesServings - 5
Cooking time - 30 min
Biscuit roll with jam: how to cook
We prepare the ingredients. Sift the flour twice through a sieve. Having been saturated with oxygen, the flour will make the dough more elastic and soft. Butter is kept at room temperature 1.5-2 hours for it to melt. Break the eggs into a deep bowl. It is advisable to use glass or metal bowls. The use of enameled containers is not recommended, as enamel chips can get into food.
Beat the eggs with a mixer and a whisk for 5-7 minutes until the volume increases. Continuing to beat, gradually add the sugar in a thin stream. The egg and sugar mixture should at least double in size.
Soft butter Beat separately with a whisk and add to the egg mixture. Beat until smooth. Beat quickly so that the butter retains its creamy texture.
Gradually add flour. Whisk gently until uniform consistency so that there are no lumps. The dough should be the consistency of thick sour cream.
Lay baking paper on a wide baking sheet. Apply a thin layer of paper sunflower oil. Gently, evenly pour the dough onto a baking sheet.
We preheat the oven for 15 minutes at a temperature of 200 degrees. We do this so that the dough product can rise and be magnificent. We send the dough to the oven and bake for about 15-25 minutes.
We take out the biscuit and quickly, while it is hot, we turn it into a roll with parchment inside. Wrap carefully so that the dough does not tear. To make the dough roll easier, you can sprinkle it with a little water.
Apple jam, if it contains large pieces fruit, puree or grind with a fork. Add sugar or honey to taste. We unfold the roll, remove the parchment and grease its surface with a thin layer. apple jam. Jam can be sprinkled with cinnamon or vanilla. So the roll will be even tastier and more aromatic.
