Sandy Roll with Black Currants
Baking and Desserts • European
Description
Sandy Roll with Black Currants
Ingredients
- Frozen black currant puree 5 oz
- Gelatin 1 tablespoon
- Sugar 0 oz
- Potato protein 2 tablespoons
- Wheat Flour 10 oz
- 9% Vinegar 1 tablespoon
- Margarine 5 oz
- Activated Baking Soda ½ teaspoon
- Chocolate eggs 2 pieces
Step-by-Step Guide
Step 1
Preparing the dough: Beat 2 eggs in a mixer with 2/3 cup of sugar until fluffy. Add baking soda, quenched with vinegar, flour (1 full cup), melted margarine, and starch.
Step 2
Knead the dough at low speed until homogeneous. Pour (sift) another full cup of flour onto the table and place our dough in it. Knead until it becomes denser. Almost all the flour will be used. Place our dough on foil and flatten it with your hands into a rectangle measuring 30 by 22 cm.
Step 3
Filling: For the filling, I used pureed black currants with sugar. I have a little sugar. Add 1 tablespoon of dry (not soaked!) gelatin to the currants and spread it on the dough. I spread it from one edge and then from the other and rolled it up like a stollen. First, fold one edge towards you, then the one closer to you inward. Then layer one over the other. Gather it slightly from the long sides with your hands to form a long log.
Step 4
Send the roll to a preheated oven for 40 minutes at a low heat, or at 160°C.
Step 5
Optionally, sprinkle with powdered sugar while hot!
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