Recipes Benedetta Rossi: we make the roll of chestnuts, sweet
Continues the great success of Benedetta Rossi, who, with her recipes, simple and very popular by women, is one of the food blogger the most popular of our country. In his book, home-Made, for you, between the last of the recipes seen on the Real Time and the Food Network here is the recipe roll sweet chestnut. A perfect recipe for the season, which is also accompanied by another dessert recipe suggested by Benedetta Rossi, one of castagnetti ( read here the full recipe ).
And here are the ingredients we need for this recipe:
And now we move on to the preparation of our luscious roll cake.
Let's start from the cookie dough: we can separate the yolks from the whites. With the electric beater, mount the egg whites (at room temperature). We combine the granulated sugar to the egg whites to snow and mix gently with a whisk manual. At this point we join one by one the egg yolks, continuing to mix gently. At this point we may also add the seed oil flush, stirring constantly. We incorporate, finally, the flour of chestnuts and 00, sift together. As you do in these cases, mix gently from bottom to top until the mixture is uniform and smooth. Pour the mixture into a pan 35×35 cm, lined with parchment paper (or, on a simple plate of the oven). Bake in the preheated oven and ventilated at 170° for 15-20 minutes; 180° static for the same time.
The first part of the recipe is completed, we move to the second phase.
Here's what we need to do for the filling. We take the mixer and inside we put chestnuts boiled with a drop of milk. Blend until the mixture is creamy, smooth and dense.
And now the last phase of the recipe. We mount the cream. In the same bowl combine the mascarpone mixture and set still for a few moments. We add, then, the icing sugar and two teaspoons of cocoa powder; mix with the whips. Finally, we combine the chestnut cream and work with the whisk until you obtain a homogeneous cream. Our roll cake is served.
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