fig biscuit roll cake
It is a fig biscuit roll cake with a better texture because it has sweet blueberry jam and whipped cream.
3 serving
Within 999 minutes
카푸치노
Ingredients
  • egg
    3ea
  • Sugar
    65g
  • Soft flour
    60g
  • corn starch
    15g
  • vanilla oil
    2~3drop
  • Sugar powder
    little
  • Pistachio
    little
  • Blueberry jam
    suitably
  • whipped cream
    200g
  • Fig
    10ea
Cooking Steps
STEP 1/5
Divide the egg whites and yolks, then put the egg whites in a bowl and add sugar to make a solid meringue.
Add egg yolk and vanilla oil and mix.
STEP 2/5
Add the powder and mix well until no powder is visible and place in a round piping bag. Place parchment paper in pan and squeeze diagonally.
Sprinkle with sugar powder, sprinkle with pistachio, and bake at 170-160 degrees for 10-15 minutes.
Pistachio can be omitted and other nuts can be crushed and sprinkled. (Please adjust the time and temperature according to oven specifications.)
Whip the whipped cream firmly and prepare it.
STEP 3/5
Remove the parchment paper, spread the parchment paper on the floor and turn it upside down, then spread blueberry jam and top with figs.
Roll the parchment paper forward and let it harden in the refrigerator for at least 3 hours.
STEP 4/5
Likewise, spread blueberry jam, spread whipped cream, cut figs on top, and roll it around.
STEP 5/5
Let it harden in the refrigerator for more than 3 hours.
Please sift the powder in advance. Pan parchment paper in advance on a square frame. Soak figs in rum or warm water for about an hour.
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