GIRAFFE ROLL CAKE with hazelnut and mascarpone cream: easy and delicious! 😋🦒 скачать в хорошем качестве

GIRAFFE ROLL CAKE with hazelnut and mascarpone cream: easy and delicious! 😋🦒

If you are looking for a delightful and funny cake, discover how to make this unusual giraffe roll cake! Its creamy filling is perfect to amaze both children and grown-ups! 00:00 – INTRODUCTION 00:15 – VANILLA AND COCOA DOUGH 01:04 – VANILLA DOUGH COOKING 01:14 – COCOA DOUGH COOKING 01:43 – HOW TO MAKE THE FILLING 02:15 – CAKE FILLING 02:27 – HOW TO MAKE THE ROLL 02:48 – FINAL PRESENTATION ★ LOOKING FOR OTHER RECIPES? SUBSCRIBE NOW ► http://bit.ly/GialloZafferanosub CLICK ON THE BELL AND STAY TUNED FOR NEW RECIPES! ★ INGREDIENTS AND RECIPE: For the cake: 4 eggs 1/3 cup (80g) sugar 1 teaspoon baking powder 1 teaspoon vanilla essence (or vanilla sugar) 1 cup (120g) cake flour 2 and 1/2 tbsp (15g) unsweetened cocoa powder 3 tbsp (50g) milk For the filling: 2 and 1/4 cups (500g) Mascarpone cheese 3/4 cup (250g) hazelnut spread 3 tbsp (50g) milk 1 oz (30 g) chopped hazelnut Collect the eggs in a bowl, add the sugar, and whip with the hand mixer for at least 10 minutes or until light and frothy. Put aside the beater and with the help of the spatula incorporate the flour several times, making light movements from the bottom up and being careful not to disassemble the mixture. In the same way, incorporate the baking powder and vanilla essence or vanilla sugar. Cover a 35x30 baking pan with baking paper, pour part of the mixture into a disposable piping bag (or a food bag), cut away a corner, and draw the giraffe spots outline. Bake for 3 minutes at 340°F/170°C in a ventilated oven. Take the rest of the mixture, add the milk, cocoa, and mix very gently. Remove the baking pan from the oven and pour this cocoa mixture on top, leveling well; work quickly (the pan is hot). Bake for 6-7 minutes at 340°F/170°C ventilated, do the toothpick test, and take it out of the oven. It is essential that the base of the sponge cake is immediately moved from the pan and placed between two sheets of parchment paper because the steam must remain trapped in the cake to keep it soft. Once this step is done, cover with a dishtowel and allow to cool. In a large bowl, collect the Mascarpone cheese and hazelnut spread, and mix. Adjust the consistency of the cream with a little milk and mix again. Arrange the sponge cake base with the cocoa side facing up and brush it with milk, especially at the edges, which are the driest and most difficult parts to roll up. Spread almost all the cream on top, the rest will be used for decoration, but leave 2-3 cm free on the shorter side of the rectangle. Distribute the chopped hazelnuts. Gently, with the help of the parchment paper placed underneath, roll up into a cylinder. Wrap the cylinder in baking paper and place it in the refrigerator for at least 1 hour. After the time has elapsed and the filling has firmed up, cut the sides of the roll, trimming them well. Decorate with the cream set aside and serve. ► LATEST VIDEOS FROM GIALLOZAFFERANO http://bit.ly/RICETTE-GZ ► CAKES AND DESSERTS: ALL THE RECIPES http://bit.ly/DOLCI-GZ _______________________________________ Giallozafferano is the best food website in Italy! Here you can find many quick and easy recipes from appetizers to desserts, including tasty first and second courses: cooking with us has never been easier! ► GIALLOZAFFERANO ONLINE COOKBOOK: https://www.giallozafferano.it/ ______________________________________ ★ FOLLOW US! ► Facebook:   / giallozafferanolive   ► Instagram:   / giallozafferano   ► TikTok: https://vm.tiktok.com/ZSPy5BYH/ ► Pinterest: https://www.pinterest.it/GialloZafferano ► Twitter:   / giallozafferano   #roll #chocolate #dessert #giallozafferano