Simple and quick biscuit roll with jam

Delicate biscuit cakes, for sure, any housewife can cook. Can you form a beautiful roll with jam filling from them? In my recipe, I suggest the correct proportions of biscuit dough for a delicious roll and tell in detail how to stuff it and roll it correctly. Step by step photos will help you better understand the description of the recipe.

Products:

• sugar sand - 150 gr;

• eggs - 5 pcs.;

• flour - 130 gr;

• vanillin - 1 package;

• vegetable oil - 15 gr;

• powdered sugar - 20 gr;

• jam (I have apricot, but you can take any other) - 150 gr.

Before you start cooking, I want to say that it is better to take homemade eggs for making biscuit roll, with beautiful yellow yolks. If you have such eggs, you will also get a nice yellow roll like in my photo. From store-bought eggs, pastries will also be tasty, but not so beautiful.

Another small recommendation regarding eggs, they must be fresh. And before preparing the biscuit dough, be sure to cool the eggs. Chilled eggs will beat better and the roll will turn out lush and tender.

How to cook biscuit roll with jam at home

Before preparing the dough, I cover the baking sheet with parchment paper in advance and grease it with vegetable oil with a brush.

Next, I send eggs and sugar to the blender bowl.

Beat on high speed until the sugar dissolves. In terms of time, this is approximately five to seven minutes. Ideally, you should get a homogeneous egg-sugar mass with bubbles.

Then, add vanillin, flour to the dough and continue to beat, but at a lower speed, for another ten minutes.

Pour the finished dough onto a baking sheet and use a brush (or the back of a spoon soaked in water) to distribute it over the entire surface of the parchment in an even layer.

We will bake the biscuit cake for the roll in a preheated oven over medium heat for fifteen minutes. The main thing is not to overdry the dough and remove it from the oven as soon as the edges begin to brown. It will be difficult to roll a roll from a cake that is too dry.

Remove the baking sheet from the oven, sprinkle the cake with sugar and cover it with cling film.

Sugar will prevent the dough from sticking to the film, and cling film will allow the biscuit cake to remain plastic. In this form, we leave the base for the roll for half an hour. During this time, the cake will cool down enough so that you can take it with your hands and form a roll.

Next, remove the film from the cake and spread the jam over its entire surface with a spoon.

Then, carefully roll the cake into a roll.

In order for the roll to become denser and not crumble when cut, it must be wrapped in food foil and put in the refrigerator for four to six hours.

After that, remove the foil and sprinkle with powdered sugar on top.

Before serving, cut the tender, appetizing and fragrant biscuit roll with jam into even slices.

In addition to sweet pastries, it would be appropriate to serve a cup of unsweetened tea or compote.