Biscuit roll with boiled condensed milk and nuts

To prepare this delicious and aromatic biscuit roll, we will need the following ingredients: chicken eggs, wheat flour, sugar, boiled condensed milk, butter and peanuts.

Before the batch of biscuit dough, do not forget to turn on the oven (180 degrees) — let it warm. In clean and dry dishes for whipping, break the chicken eggs (4 pieces) and pour sugar (100 grams).

Using a mixer, beat the eggs with sugar until sweet crystals are completely dissolved and a noticeable increase in mass in volume. My planetary at the highest speed copes in 7 minutes, but the time depends on the power of the electrical appliance.

Well -beaten eggs should be fluffy and airy, while the trace of the corolla should not spread for 10 seconds. Important: the splendor of the finished biscuit depends on the quality of whipping.

We sift wheat flour (100 grams) through a sieve to remove possible garbage and enrich it with oxygen. In 2-3 times add it to the eggs whipped with sugar.

With folding movements in a circle, interfere with the flour with a spoon, spatula or hand. As an option, you can take a corolla in the hand and for 5-7 movements to stir the flour very quickly.

For baking the biscuit, we will prepare a baking sheet in advance (my sizes on the inside — 37×32 centimeters). We cover it with baking paper (if not sure of the quality, lubricate with a small amount of refined vegetable oil) and lay out the biscuit dough.

We level the dough with a scapula (you can also be a spoon). We bake in the oven heated to 180 degrees in the upper niz mode (without convection) for about 10-20 minutes. Such a run in time is understandable (in the gas in my biscuit I baked 18-20 minutes, and in the electric one was ready 12 minutes later). That is why always follow pastries and trust your oven.

The finished biscuit must spring (if pressed with a finger, the dough does not fall off, but returns to its original state).

We remove the hot biscuit from a baking sheet, transfer to a towel. Together with parchment paper, we turn off with a dense roll. Sometimes I miss this stage, just cooling the biscuit on the table — about 15 minutes.

This is how this design looks from the side.

While the biscuit base is cooling for the future roll, we will prepare a delicious cream. 200 grams of soft (over a couple of hours transfer from the refrigerator to the table) Put butter in a whipping dish.

Beat the oil with a mixer at high speed until it lights up and noticeably increases in volume. My planetary mixer needs about three minutes, and the manual may need more (5-7).

Next, 1 tablespoon we put boiled condensed milk (one can), continuing to whip. To make the condensed milk easier to connect with oil, let it warm up in advance at room temperature for several hours.

Beat until the cream becomes smooth and homogeneous.

The result is a fragrant, tasty and delicate cream that holds the shape well.

We unfold the already cooled biscuit.

We apply about 2/3 of the volume of oil cream to it.

Evenly leveled with a spoon, spatula or confectionery palette.

Twisted with a dense roll.

A third of the laid cream is used to cover the top and side of the roll. We send it to the refrigerator for impregnation and stabilization for 15-20 minutes.

In the meantime, 100 grams of peanuts must be dried in a dry pan or in the oven.

Slightly cooled, we transfer it to the package, tie it and rub it between the palms. Thus, peanuts are easily cleaned of the skin.

The purified peanuts is chopped with a knife so that large pieces remain. I would not advise grinding in a blender, as there will be a lot of small crumbs.

We cover the biscuit roll with chopped peanuts from all sides, pressing the pieces with palms.

If desired, you can sprinkle pastries with powdered sugar (as I did).

Cut with portioned pieces and enjoy tea, coffee or milk. A very tasty, delicate and fragrant biscuit roll with boiled condensed milk and nuts — simple homemade pastries. Prepare for health, friends, and pleasant to you appetite!