La voglia matta – Rotolo di pasta biscuit farcito di confettura e panna

Ci sono le diete, ci sono i buoni propositi.. e poi ci sono i raptus.

Quelli che appena vedi una ricetta hai già la mano che si porta istintivamente al pezzo di carta, pronta a stilare la lista degli ingredienti… e poi via a far la spesa.

Tipo questo rotolo, ad esempio. Complice il tema del mese dell’Mtchallenge, dedicato ai dolci fatti di masse montate, mi sono innamorata del rotolo di pasta biscuit farcito con confettura di fragole e panna preparato da Eleonora secondo la ricetta di Martha Steward contenuta in Scuola di cucina. E così, nel giro di due giorni dalla pubblicazione il rotolo era già bello che fatto, raffreddato, gustato e digerito.

Sabato sera scorso, infatti, avevo in programma una cena con una coppia di amici, che nei piani originali avrebbero dovuto portare il dolce, e invece li ho chiamati il giorno prima dicendo di lasciar perdere, che ci avrei pensato io. E questo solo per provare il rotolo.

Sì, perché so che un certo qualcuno di cui non farò il nome ma che, per proteggere la sua privacy, chiameremo “il mio Colui“, va pazzo (P-A-Z-Z-O) per il rotolo farcito, e non glielo avevo mai preparato, così mi sono lanciata. E, per la serie “buttati che è morbido“, l’atterraggio è stato perfetto, grazie alla semplicità ed infallibilità delle ricette della Martha.

Nella mia ingenuità, però, pensavo che quel rotolo fosse troppo grande per quattro persone, che ne sarebbe avanzato, ma non avevo tenuto conto che qualche IGNOTO ladro avrebbe potuto prendere di mira il povero rotolo prima, durante e dopo la cena, lasciandomi quasi a bocca asciutta per la colazione del giorno dopo.

Altro che topi d’appartamento, la specie si è evoluta in topi da frigorifero, signori miei!

Rotolo

Rotolo di pasta biscuit farcito di confettura e panna

Di Pubblicata:

  • Resa: 6 Persone servite
  • Preparazione: 20 minuti
  • Cottura: 8 minuti
  • Pronta In: 3 ore 28 minuti

Ingredienti

Istruzioni

  1. Riscaldate il forno a 230°. Imburrate la placca da forno, rivestitela di carta forno ed imburrate anche questa. Infarinatela ed eliminate la farina girandola e picchiettandone il fondo.
  2. Mescolate la farina e il sale in una ciotola.
  3. Portate a sobbollire 5 cm di acqua in una casseruola. Ponete una ciotola sopra l'acqua - non dentro - e mettete al suo interno le uova, i tuorli e lo zucchero, sbattendo il composto con la frusta a mano finché lo zucchero si è sciolto completamente e il composto è caldo. A questo punto lavorate per 2 minuti il composto con le fruste elettriche a velocità medio-alta.
  4. Quindi aumentate la velocità e montate il composto per altri 4 minuti finché risulterà chiaro e denso.
  5. Setacciate la farina sul composto di uova incorporandola in 3-4 volte con una spatola di gomma (o con le mani) con movimenti dal basso verso l'alto. Alternate alla farina il burro fuso, versandolo sulla parete della ciotola e mescolando delicatamente dal basso verso l'alto.
  6. Stendete il composto sulla placca preparata in precedenza. Infornate nella parte più bassa del forno per 6-7 minuti (ma potrebbero volercene anche 10), finché il biscuit è ben dorato ed elastico.
  7. Nel frattempo spolverizzate di zucchero a velo un canovaccio pulito. Passate un coltello intorno al bordo della torta, sformatela sul canovaccio e togliete la carta.
  8. Mentre la torta è ancora calda arrotolatela delicatamente, partendo dal lato corto e incorporando anche il canovaccio. Lasciatela raffreddare completamente in questo modo, arrotolata. In questo modo alla torta rimarrà impressa la forma e sarà più facile arrotolarla di nuovo con il ripieno.
  9. Srotolate la torta. Spalmateci la marmellata lasciando un bordo libero di circa 1 cm su tutti i lati. Montate la panna ben ferma e stendetela sulla marmellata. Arrotolate la torta con il ripieno sempre partendo dal lato corto. Avvolgete il rotolo nel canovaccio e chiudetelo a caramella, fissando le estremità con delle mollette o degli elastici affinché mantenga la forma. Mettete in frigo da 30 minuti fino a 3 ore.
  10. Spolverate con zucchero a velo e servite tagliato a fette.

Download English recipe by clicking here

Rotolo con fetta

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