Rulada cu crema de vanilie si jeleu de portocale / Vanilla and orange jelly roll cake

Scris de Loredana Arion în Deserturi

Este cea mai frumoasa rulada pe care am facut-o eu vreodata (a doua in portofoliul meu 😂). Reteta nu e chiar simpla, are multi pasi, dar rezultatul final merita efortul.

EN: This is the prettiest roll cake I have ever baked (a total of two 😂). The recipe is not easy, it has a lot of steps, but the result is worth the effort.

Ingrediente

Blat (pentru tava 30cm x 40cm)
5 oua
3 linguri faina
2 linguri cacao
5 linguri zahar
3 linguri ulei
cateva picaturi de esenta vanilie
1 lingura zahar pudra
Crema de vanilie
2 + 1/2 linguri faina
500 ml lapte
5 linguri zahar
100 g unt
200 ml frisca lichida indulcita
5 g gelatina
cateva picaturi de esenta de vanilie
Jeleu de portocale
200 ml suc proaspat de portocale
5 g gelatina

Instructiuni

Blatul
Am separat albusurile de galbenusuri si am batut albusurile spuma.
Am adaugat zaharul si am mixat pana s-a topit zaharul.
Am batut galbenusurile si le-am adaugat peste albusuri.
Am adaugat uleiul, esenta de vanilie,cacaoa impreuna cu faina cernute.
Cu o lingura de lemn am amestecat usor, cu miscari de sus in jos, si invartind vasul in sensul acelor de ceas pentru a incorpora toate ingredientele. (Se amesteca foarte usor incat sa nu iasa aerul din albusuri, pentru a rezulta un blat pufos).
Am turnat compozitia intr-o tava tapetata cu hartie de copt si am nivelat cu o spatula.
Am dat tava in cuptorul preincalzit la 180°C pentru 10-12 minute.
Cand a fost gata, am scos tava din cuptor, am lasat blatul in tava pentru 2 min, apoi am presarat zaharul pudra peste blat. Am transferat blatul odata cu hartia de copt peste un prosop de bucatarie curat si am rulat cat am putut de strans blatul in prosop. (Se poate rula fie pe latime, fie pe lungime, eu am preferat pe lungime). Se lasa blatul astfel impachetat deoparte la racit.
Crema
Intr-o cratita mica, am pus zaharul si faina si le-am amestecat.
Am turnat laptele putin cate putin.
Am pus cratita pe foc mic si am amestecat cu telul continuu, pana cand compozitia s-a ingrosat si a devenit de consistenta unei budinci.
Am luat de pe foc si am adaugat esenta de vanilie si untul.
Intr-un pahar am hidratat gelatina intr-o lingura de apa rece. Am asteptat 10 minute sa se raceasca crema, iar apoi am adaugat gelatina in crema si am amestecat din cand in cand, sa se topeasca. Am lasat deoparte sa se raceasca complet.
Intr-un bol am batut frisca. Cand crema s-a racit complet, am adaugat-o peste frisca batuta si am mixat pana s-au omogenizat. Am bagat crema in frigider pana s-a intarit.
Jeleu
Intr-un pahar am hidratat gelatina intr-o lingura de apa rece (cam 10 min).
Am pus sucul de portocale intr-o cratita pe foc si l-am incalzit pana aproape de fierbere (important e sa nu fiarba).
Am adaugat gelatina in sucul incalzit si am amestecat pana s-a topit. Am lasat la racit si cand a ajuns la temperatura camerei, am dat vasul in frigider pentru a se intari jeleul. (dureaza cam o ora procesul)
Asamblarea
Am desfacut blatul complet racit din prosop si am dat la o partea hartia de copt.
Am adaugat crema, lasand cam 1cm spatiu in margine, incat sa nu iasa crema cand il rulez.
Am taiat jeleul bucati si l-am pus peste crema din loc in loc.
Deasupra am ornat cu ciocolata topita si fructe de padure.

IngredientS

Sponge cake (30cm x 40cm baking sheet pan)
5 eggs
3 Tbsp flour
2 Tbsp cocoa powder
5 Tbsp sugar
3 Tbsp sunflower oil
a few drops of vanilla extract
1 Tbsp powdered sugar
Filling
2 + 1/2 Tbsp flour
500 ml milk
5 Tbsp sugar
100 g butter
200 ml vegetable based liquid whipping cream (sweetened)
5 g gelatin
a few drops of vanilla extract
Orange jelly
200 ml fresh orange juice
5 g gelatin

Directions

Sponge cake
In a clean bowl add the egg whites and mix them until the egg whites become foamy.
Add the sugar and continue to whip the egg whites until fluffy and reaches a soft peak.
Add the yolks gently mixed.
Add the oil, vanilla extract, sift in the flour and cocoa powder over top of the egg whites foam.
Using a wooden spoon, fold gently to combine, until there are no lumps.
Prepare a baking tray with parchment paper and transfer the cake batter to it.
Bake at 180°C for 10-12 minutes.
Remove the cake from the oven, let it cool for 2 minutes then sift the powdered sugar on the entire surface of the cake. Transfer the cake together with the parchment paper over a clean kitchen towel and roll it inside the towel. Let it cool.
Filling
Put sugar and flour in a saucepan and whisk together.
Add milk, whisking constantly.
Put the saucepan over low heat. Bring to a boil, and continue whisking until the mixture thickens and looks like a pudding.
Set aside, add the vanilla drops and butter.
In a glass, pour 1 Tbsp of cold water and sprinkle the gelatin over the water and let it sit for 10 minutes to bloom. Pour the gelatin into the vanilla cream and stir. Set aside to cool.
In a bowl, begin whipping your cream until you reach soft peaks. Then add in the vanilla pudding. Place the bowl in the refrigerator until the texture is firm (for about an hour).
Jelly
In a glass, pour 1 Tbsp of cold water and sprinkle the gelatin over the water and let it sit for 10 minutes to bloom.
Put the fresh orange juice in a saucepan over low heat, until boiling. (make sure the liquid doesn’t boil)
Add the gelatin and mix until the gelatin is melted. Place the mixture in the refrigerator and let set (for about an hour).
Roll cake assembly
When the cake is completely cool, roll it out from the towel and remove the parchment paper .
Spread the cream over the entire cake, leaving 1cm free at the end to avoid the filling to overflow.
Cut the jelly into squares or small pieces and add it on top of the vanilla cream.
Top the roll cake with melted chocolate and fresh fruits, of your choice.