Whipped cream tear
Easy preparation of dough, filling and even easier topping!
Ingredients
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Dough
- 5 eggs
- 5 tablespoons powdered sugar
- 5 tablespoons plain flour
- pinch Liana baking powder
Filling
- 300 ml of milk
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 1 bag Gelatin clear Liana
- 50 ml of water
- 2 packs of fruit yogurt
- 2 tablespoons powdered sugar
- fruit
Frosting
- 1 bag Liana punch frosting
- 200 g powdered sugar
- 5 PL water
- 1 KL oil
- Beat the egg yolks with sugar until foamy. Gradually add plain flour with baking powder, and finally, lightly mix in the whipped stiff snow from the egg whites. Spread on a baking sheet lined with baking paper. Bake at 180°C for about 10 minutes.
- Fold the baked hot plate in half. Put the gelatin in water to swell. Whip the whipped cream in milk, add yogurt. Heat the swollen gelatin in the microwave until the crystals dissolve (about 20 seconds) and immediately whisk it into the whipped cream with yogurt. Sweeten with powdered sugar to taste.
- Spread the filling in the center of the cooled body, place the fruit on the filling along the dough and fold it in half.
- Cover the surface of the roulade with the Liana punch glaze, which we prepare according to the instructions on the package.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 5 eggs
- 5 tablespoons powdered sugar
- 5 tablespoons plain flour
- pinch Liana baking powder
Filling
- 300 ml of milk
- 2 bags (60g) Whipped cream delight Liana/powdered whipped cream
- 1 bag Gelatin clear Liana
- 50 ml of water
- 2 packs of fruit yogurt
- 2 tablespoons powdered sugar
- fruit
Frosting
- 1 bag Liana punch frosting
- 200 g powdered sugar
- 5 PL water
- 1 KL oil
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