Kursheenu Roll
Baking and Desserts • French
Description
Pan size 13x10.5 inches (baking sheet with silicone mat or parchment paper).
Ingredients
- Sugar 5 oz
- Wheat Flour 0 oz
- Starch film 0 oz
- Semi-soft cream cheese 5 oz
- Mascarpone Cheese Unagrande 5 oz
- Butter 5 oz
- Condensed Milk 5 tablespoons
- Vanilla salt a pinch
- Chocolate eggs 4 pieces
- Boiling water 4 tablespoons
Step-by-Step Guide
Step 1
Mix the flour and starch and sift.
Step 2
Beat the eggs with hot (boiled) water for one minute. Add sugar and beat for another two to three minutes. Then add the flour mixture and mix on the lowest speed of the mixer or with a spoon (just enough!). Pour into the pan and bake in the oven for 10–12 minutes at 355°F.
Step 3
For the cream, blend the ingredients in a blender. Start with the butter, then add the rest one by one. On a towel, flip the sponge cake, remove the paper, roll it up, and let it cool for a short time, about 2–3 minutes. Unroll and spread the cream evenly over the surface with a knife. Roll it up again and refrigerate for one to two hours. Dust with powdered sugar or decorate as desired.
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