Merngial roll with strawberries

To prepare a mating roll, we will need the following ingredients: egg whites, granulated sugar, sugar and vanilla sugar, fat cream, cream cheese, fresh strawberries and a little chocolate (milk or bitter — which more like). I will offer all possible options for replacing products below.

So, the first thing you need to prepare the basis for the roll — the French meringue. In addition to the products, we still need suitable dishes and mixer. We take a bowl, wash it and carefully dry it. You can degrease with lemon juice, and then wipe it dry again. Pour cold proteins and, if desired, pour a tiny pinch of salt (but this is not necessary). By the way, the question of protein temperature: some cooks claim that warm (room temperature) proteins as a result give a milder foam. But personally, I like to work with chilled — I did not notice much difference. I must say that my squirrels were frozen, and then they simply tossed it in the refrigerator overnight. I often cook dishes on egg yolks, so I just collect proteins in a bag and keep in the freezer. There is no difference between fresh and frozen proteins for meringue.

We begin to whip 4 eggs (120 grams) with a mixer at low speeds, gradually increasing the speed to medium. We continue to whip to soft foam, after which we gradually pour 180 grams of sugar and 1 teaspoon of vanilla sugar, without stopping whipping. If you use a planetary mixer, it turns out much easier, because your hands are free. Beat the proteins with a hand mixer as if we draw an eight or a sign of infinity. This is necessary so that the mass is beaten evenly. In general, you will take about 10-15 minutes to whip proteins.

For the roll, the baking sheet is covered with parchment or Teflon rug. We shift the French meringue — it is thick and dense, while fluffy, smooth and glossy. Air Mernga holds the form perfectly if it is beaten enough.

We defeat the whipped proteins with a spatula or spoon to make a square or rectangular cake. Thickness — about 1.5-2 centimeters.

We bake the mating cake in a preheated oven for about 15-20 minutes at 180 degrees. I have a gas oven, lower heating, without convection. In general, the baking time of such a basis can differ very much from the indicated — it depends not only on the features of the oven, but also your taste. For example, you can bake soft and porous cake, and someone likes crispy and tiny sugar crust. When, when pressing a finger on the meringue, the cake is springy, and not boiled, it is ready. I sprinkle the finished mating cake slightly with powdered sugar.

We cover the meringue with another cut of paper for baking and carefully turn it over.

Remove the lower parchment (I have a tefolone rug) and give the base for the roll to cool completely.

In the meantime, we will make a cream for a mere roulette. To do this, we put 200 grams of cream cheese in a bowl (I use a masquearpone, but Philadelphia or Cream-Chiz is perfect), 150 milliliters of fat (32-33%) cream and 50 grams of powdered powder. Cheese and cream should be the same temperature — I let them stand on the table for half an hour.

We do not beat all the ingredients with a mixer for long. As soon as all the components turn into a smooth and homogeneous mass, we stop whipping. It is very important not to kill the cream so that it does not spread.

On a fully cooled mating cake, we shift the cream cream.

Drive it with a spoon or spatula.

100 grams of fresh strawberries, dry, remove the stalks. We cut each berry into 2-4 parts and evenly lay out strawberries throughout the cream.

We turn off with a dense roll.

For aesthetics, carefully cut the edges of the roll, and if desired, apply melted chocolate on top (20 grams is enough). In the finished form, a mating roll weighs about 800 grams.

Before serving, let the roll stand in the refrigerator for about an hour and you can serve. Olesya, thank you very much for this delicious and beautiful order. Prepare for health and pleasant to you appetite, friends!