Rasberi da Cream Swiss Roll

Ki doke qwai da yolks tare da mahaɗin hannu a mafi girman saiti na minti ɗaya har sai ya kumbura. Yayyafa sukari da sukari vanilla kuma a ci gaba da yin bugun na kimanin minti 2. Ki hada fulawa da baking powder ki zuba a cikin hadin sannan ki jujjuya su kadan kadan.

Sanya kullu a kan takardar yin burodi (30 x 40 cm) wanda aka lika tare da takardar burodi da gasa a cikin tanda da aka riga aka rigaya a kan kwandon tsakiya a digiri 200 (ko convection 180 digiri) na kimanin minti 8-10. Sannan nan da nan cire takardar yin burodi daga tire. Sanya takarda takarda ta biyu a saman aikin kuma kunna biscuit a kai. Cire takardar yin burodi daga saman kuma bari biscuit ya huce.

A halin yanzu, fara cika. Don yin wannan, shirya jelly tare da sukari da ruwa bisa ga umarnin kan kunshin (amma kawai tare da 300 ml na ruwa). Bari yayi sanyi a cikin kwano.

Dama quark a cikin jelly mai sanyaya tare da whisk. Shuka cakuda, motsawa lokaci zuwa lokaci. Lokacin da cakuda ya fara gel, sai a yi masa bulala har sai ya yi tauri kuma ninka a ciki.

Yada kashi biyu cikin uku na kirim a kan farantin soso na soso, yada raspberries a saman (kada ku wanke, in ba haka ba cake ɗin soso zai yi laushi), yada raspberries daskararre a saman. Kada ku yada kirim zuwa gefen, amma barin kusan 1 cm kyauta a ko'ina, in ba haka ba cikawa zai kumbura lokacin mirgina.

Bari kirim ya saita kadan, sa'an nan kuma mirgine kek ɗin soso daga dogon gefe. Goge littafin da sauran kirim ɗin kuma a huce kusan. 1 - 2 hours. Kafin yin hidima, yi ado da raspberries, powdered sugar da cakulan yayyafa kamar yadda ake so.