Traditional recipes

Roll with cocoa and orange

Roll with cocoa and orange

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All ingredients must be at room temperature.

Put the dry yeast, a teaspoon of sugar and 2 teaspoons of flour in a cup and mix them by adding warm milk. Cover with a towel and leave to rise for about 10 minutes.

Sift the flour into a bowl, add salt and sugar, orange peel, then make a circle in the middle and pour the leavened yeast. Knead by hand, gradually adding the orange juice and finally the melted butter.

We finish kneading when it doesn't stick to our hands.

Cover with a clean towel and put in a warm place away from drafts for about 1 hour.

We spread the leavened dough on the work table lined with flour.

For the filling, beat the egg whites with a whisk, add the sugar and then at the end the cocoa.

Grease the stretched sheet with this filling, which we then roll carefully.

Place the roll in a tray lined with baking paper and place in the preheated oven at 175 degrees for about 25 minutes, until browned on top.

Remove from the oven and after about 2-3 minutes, while it is still hot, grease it with orange icing, which is obtained by simply mixing the powdered sugar with the orange juice.

After it has cooled, slice it and serve it with a hot coffee.

Method of preparation

First of all, I have to tell you that I prepared the top in a 35x30 cm tray on which I put baking paper.

In a bowl put eggs, water and sugar and beat them with a mixer or whisk until the sugar crystals are no longer felt.

Add cocoa, flour, baking powder and oil. Homogenize everything well and pour the composition into a pre-prepared tray. Spread on the entire surface of the tray (even if you think the dough is thin, don't worry. It will grow a little and will only be good to roll).

Put the tray in the hot oven at 180 degrees C, for 10-15 minutes.

When we take the top out of the oven, let it cool a bit and when it is still hot, roll the top together with the baking sheet. This time, I rolled it together with the baking sheet, but it can be turned over on a clean, damp towel and rolled with the towel.

Let it cool very well.

Rub the mascarpone with the sugar and a teaspoon of vanilla extract or the seeds of half a vanilla pod.

I used frozen raspberries, put it on low heat with 1 tablespoon of sugar and let it soften, to make a liquid jam.

We open the roll top and put a layer of raspberries on it. The countertop will absorb excess syrup. Place the mascarpone and spread on the entire surface.

Roll with vanilla cream and cocoa cream

For the countertop :, - 6 eggs, - 120g sugar, - 40g cocoa, - 2 tablespoons flour, - a teaspoon of baking powder, - a tablespoon of rum essence,, For the cream :, - 1 egg, - an envelope vanilla pudding, - 250 ml milk, - 200g 85% butter, - 200g vanilla powdered sugar, - a spoonful of cocoa tip, - ½ rounded rum essence

Difficulty: Average | Time: 2h 30 min

Roll with cocoa and cherries

A delicious recipe for cocoa and cherry roll from: eggs, salt, flour, sugar, starch, cocoa powder, gelatin sheets, cherries, whipped cream, sweet cheese, cherry liqueur and cherry jam.


  • 4 eggs
  • salt
  • 180 g of sugar
  • 50 g of flour
  • 50 g starch
  • 20 g of cocoa powder
  • 3 sheets of gelatin
  • 1 jar with cherries (340 g)
  • 100 ml of cream
  • 300 g of sweet cheese
  • 2 tablespoons cherry liqueur
  • 3 tablespoons cherry jam

Method of preparation:

Preheat the oven to 200 ° C. Separate the eggs. Beat the egg whites with a pinch of salt.

Beat the yolks with 100 g of sugar and 3 tablespoons of hot water, incorporate the egg foam. Mix the flour, starch and cocoa powder and incorporate them into the egg mixture.

Spread the dough obtained in a tray lined with baking paper and bake on the second bottom for 8-10 minutes.

Finally, pour the dough over a clean napkin sprinkled with sugar. Remove the paper, roll it, and allow it to cool.

Soak the gelatin. Drain the cherries. Beat the cream. Mix the cheese, remaining sugar and cream. heat the cherry liqueur, dissolve the gelatin here and incorporate it into the cheese mixture. Add the cherries.

Roll out the top, grease it with cherry jam, spread the mixture with cheese.

Roll everything with a napkin and leave the cake for approx. 2 hours in the cold. Sprinkle with powdered sugar if necessary.

Cocoa roll

Put the flour in a large bowl. Put the sugar in the middle and then the yeast. Gradually pour a little warm milk, gradually incorporating the dough. Then add the butter at room temperature and the yolks.
Knead the dough well, until you have an elastic dough that no longer sticks to the walls of the bowl. Cover the bowl and let the dough rise in a warm and sheltered place, until it doubles in volume (about 1 hour).

Remove the dough from the bowl on a floured surface. Knead it lightly and cut it into two equal parts. Spread the dough pieces one by one to a thickness of about 0.5 cm, and an approximate size of 20/30 cm.

Mix cocoa with sugar and melted butter until you have a cocoa cream that spreads easily.
Spread half of this cream on the spread dough and roll lightly.
Repeat the action with the other half of the dough and cream.
Place both rolls in a tray with high edges, cover and leave to rise for another 20 minutes.
When they grow, the two rolls will most likely stick to each other.

Until then, preheat the oven to 180 degrees. Before putting the rolls in the oven, grease them with cream diluted with water.
Bake for about 35 minutes, until nicely browned.

Mini cakes with cocoa and orange

Today, I bring you some simple mini-cakes, extremely tasty, fasting, but which I would make anytime.
The recipe I started from, I found it at Rocsi, which took it from Laura Sava, but I adapted it according to what I had available.
Thank you so much Rocs, Laura, for a great, simple and quick recipe!

  • 2 cups bubble water (a small bottle of 500 ml of mineral water is enough)
  • 1 + 1/2 cup raw sugar
  • 1/2 cup oil (I used sunflower)
  • 3 white flour dogs
  • 1 sachet of baking powder
  • 4 tablespoons quality black cocoa
  • 2 tablespoons rum (I use rum-drink)
  • one orange
  • Glaze:
  • 2 lg black cocoa
  • 2 lg raw sugar
  • 2 lg oil
  • 4-5 lg apa

[preparation title = & # 8221Preparation & # 8221]

First, turn on the oven.
In a bowl, pour the mineral water, add the sugar and mix with a whisk. Add the oil, rum and mix again.
Wash an orange well, dry it with a paper napkin, then grate the peel and put it over the liquid composition. While we prepare the flour, all the flavors intertwine.
In another bowl, put flour, cocoa and baking powder and mix with a fork so that they are all evenly distributed. Add the flour for the liquid mixture and mix again with the whisk, just enough to homogenize the composition.
We prepare some baking forms, provided with baking paper or disposable paper / cardboard forms and we pour the composition. I used single-use forms of mini-cakes. We place a few walnut kernels on top.
Bake them in the hot oven, leave on medium heat for about 35 -40 minutes. They will swell and crack easily.
After they are baked, take them out of the oven and leave them to cool.

We prepare the glaze extremely simply.

In a bowl / saucepan, put 2 tablespoons black cocoa, 2 tablespoons raw sugar, 2 tablespoons oil and 2 tablespoons water. Put on the fire, stirring constantly until it starts to boil. Let it boil for 2 minutes and then set aside and leave to cool. The glaze will become thicker as it cools.
Glaze the cakes and serve with tea or coffee.


When you feel like something sweet, quick desserts are my favorites! This roll is very easy to make and has the decoration made during baking, so that I have something to present, even if the roll is one known to everyone.


For the countertop:
6 eggs
6 tablespoons sugar
6 tablespoons flour
1 tablespoon cold water
1/2 teaspoon orange free
grated peel from 1/2 orange

For the decoration of the roll:
1 tablespoon black cocoa powder
2 tablespoons pumpkin puree
0.5 g sulfur

For the cream:
150 g mascarpone
3 tablespoons powdered sugar
200 ml liquid cream

Mix the egg whites with the sugar until they become a hard foam, like meringue. Add the yolks one by one, mixing lightly, then the essence, water and grated orange peel.

In the end we add flour.

Take 2 tablespoons of dough and mix them with a tablespoon of cocoa, and another 2 tablespoons of dough with 2 tablespoons pumpkin puree and 0.5 g of sulfur. We make a decoration from them, according to everyone's imagination. Bake the colored stripes for 2 minutes, in the preheated oven at 180 ° C, then remove and pour the rest of the dough over the colored stripes.

Level it and bake it for 10-12 minutes. Remove the tray and turn the top over on a lightly damp towel.
Carefully remove the baking paper and place another damp towel over the counter. We leave the counter in this way for about an hour. During this time we prepare the cream.

Mix mascarpone with powdered sugar. Separately, mix the whipped cream until it becomes hard (but not very hard, so that it doesn't look like rubbed butter!), Then add mascarpone and mix only until the composition is homogenous.

Grease the top with whipped cream and mascarpone then roll it.

Wrap the roll in cling film and leave it in the cold for a few hours or overnight, then we can slice and serve.

Method of preparation

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.