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Meringue roll with strawberries and banana

0
895
Kitchen French
Calorie content 165.6 kcal
Portions 4 port.
Cooking time 160 minutes
Proteins * 6.3 gr.
Fats * 5.7 g
Carbohydrates* 25.4 g
* per 100 gr. product
Meringue roll with strawberries and banana
Content

There is no flour in the ingredients needed to make a meringue roll, so this dessert is ideal for those with gluten intolerance. At the same time, it is absolutely not inferior in its taste to desserts prepared with the use of wheat flour.

Ingredients

Cooking process

step 1 out of 10
Separate the whites from the yolks. Make sure that not a drop of yolk gets into the whites, since egg yolk is a fat that will subsequently interfere with the whipping process.
step 2 out of 10
Pour the egg whites into a mixer bowl, which should be dry and clean. Pour a pinch of citric acid into the whites and beat them at medium speed. Once the squirrels have churned into a lather, increase the speed to maximum. Gradually pour the powdered sugar into the whipping whites, do it gently so that the powder does not scatter due to the rapid movement of the whisk. Beat the egg whites with the powdered sugar until the mixture is firm and glossy. Then reduce the speed to minimum, add cornstarch and beat the mixture for another 15 seconds.
step 3 out of 10
Preheat oven to 150 ° C. Cover the baking sheet with a silicone or non-stick mat, you can also use high-quality parchment. Transfer the whipped protein mass to a prepared baking sheet and smooth over its entire area. Before baking, the meringue cake should be rectangular and no more than 1 cm thick. Place the baking sheet with the meringue cake in the oven on a medium level and bake until cooked for 20-25 minutes.
step 4 out of 10
After you take out the finished meringue cake from the oven, cover it with a towel and turn it over with another baking sheet or metal rack so that its top is at the bottom. Let the meringue cake cool completely.
step 5 out of 10
Make a cream with curd cheese, cream, and powdered sugar. To do this, beat together all the cold ingredients with a mixer until thick. Do not be alarmed that initially the future cream will have a liquid consistency, after 10-15 minutes of beating it will begin to thicken.
step 6 out of 10
Transfer the resulting cream to the cooled crust and distribute in an even layer.
step 7 out of 10
Wash the strawberries and cut into small pieces. Peel the bananas and cut into slices.
step 8 out of 10
Spread the sliced ​​strawberries and bananas evenly on the cream-covered meringue crust.
step 9 out of 10
Gently roll the buttercream, strawberries and bananas into a roll. Do this while helping yourself with a towel. Cover the roll with foil and refrigerate for 2 hours.
step 10 out of 10
Before serving, trim the jagged edges of the roll and decorate as you wish.
Bon Appetit!

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