Traditional recipes

Dessert spiral cake with berry cream

Dessert spiral cake with berry cream

Top: Mix the yolks with the sweetener. Add the oil, whipped milk, mix well. Mix the flour in a bowl with the baking powder, add it over the above composition, gradually, and mix. Finally add the vanilla. Beat the egg whites with a pinch of salt until they become foam. Incorporate them into the yolk composition, using a spatula, in slow motion. Wallpaper a large stove tray with baking paper. Pour the countertop composition, level it. Put the top in the hot oven at 180 degrees for 12 minutes. When it is ready, take it out of the oven, let it cool. Cut 4 strips from the counter, wide.

Cream of berries: Mix the fruits in a blender. Transfer everything to a saucepan, add the sweetener and put the pan on the fire, let the heat simmer. Bring to a boil, then set the pan aside. Moisturize the gelatin sheets in cold water for 5 minutes. After this time, drain them from the water, put them in the warm berry mixture, stir until the gelatin dissolves completely. Cover with foil and refrigerate. Mix the mascarpone, add the berry mixture, grated lemon peel and mix on low speed. Cream for whipped cream, cold, mix it separately until it reaches volume. Add it to the fruit cream, mix lightly with a spatula. If you find the cream slightly soft, let it cool for about an hour, I did so so I could assemble the cake. Remove the cream from the cold, divide it evenly over the 4 strips on the counter, spread it with a spatula. Roll the first strip lightly, place it in the middle of a plate. Take the second sheet and roll it after the first. Do the same with everything. At the end, put a detachable ring around the cake, let it cool overnight. Cream the whipped cream until it gains volume, add the sweetener and mix more until it becomes frothy. Remove the cake from the cold, remove the ring. Cover the edge of the cake with whipped cream, but stop for a while. Put the chocolate together with the milk in a stainless steel bowl, transfer them to the steam bath, until the chocolate is completely melted. When it is melted, set it aside, let it cool a bit, then pour it in the middle of the cake, and with a knife, spread it lightly on the edges, to flow down. Top with some whipped cream, decorated with mint leaves and whatever else you want. Let it cool for about an hour, then portion it and serve. Good appetite!