Gym Contract Templates Free

fruits orange jelly roll and orange

had already said that we were in season, orange is not it? ...
Well, in my house this year do not think we are going to catch colds in view of the Vitamin C that we are taking.
best of the best.

A big hug and my thanks to my friends M ª Dolores and Bethlehem (Belenciaga), thanks to them, this entry is possible.
all know that ... have a friend who has a treasure ...

The recipe itself is a bit long, but step a step is not complicated.
gypsy's arms, as he becomes one, it takes skill and tricks to make them all without a problem.
can be made in advance and leave a great dessert for a family dinner or friends.

Ingredients:

For the syrup:

* 500 ml orange juice

* 150 gr sugar

* a dash of liqueur

For the custard filling:

* 500 ml orange juice

* 4

yolks 150 g sugar *

* 30 grams of cornstarch

Genoese For the cake:

* 4 eggs

* 130 gr sugar

* 120 g flour

* a pinch of salt

For the icing:

* three tablespoons of cream filling

* six tablespoons of syrup

Preparation:

First squeeze oranges and strain the juice to have a liter.

The syrup:

with half the juice, 150 g of sugar, a dash of liqueur and a few strands of orange peel to make a syrup loose fit on the cake.

strands the reserve for garnish.

reserve also six tablespoons of syrup to the icing.

cream:

Mix the egg yolks, sugar and cornstarch.

With the rods whisk well to leave a smooth cream, add the rest of the juice and put to boil stirring until thickened.

three tablespoons reserve for icing, which could mix with which we have set aside syrup.

cover with plastic wrap and let a tune.

The cake:

Preheat oven to 190 º C.

Cut a parchment paper to fit the tray going to use.

Using Thermomix: put the butterfly in the glass, add the eggs, sugar and a pinch of salt, we schedule 6 min, 37 º, Speed \u200b\u200b3, and another 5 min. without temperature with the same speed.

Add the flour and mix in a few seconds.

Pour mixture into a baking tray, being careful not to extend leave "hillocks" and bake at 180 º C for about 10-12 minutes. We took

oven as soon as you see slightly browned on the edges.

extend on a tea towel and wrap removing the baking paper carefully.

Made

normal blender, blanch the eggs with the sugar and salt until almost triple its volume and add the flour with a spatula slowly.

The Glas:

The scoops cream and syrup that we had reserved well maintained integrate them over medium heat.

Assembly:

extend the cake and feather it with plenty of syrup.
extend the cream in the middle and one side and began to roll on that side of the cream.
placed on a tray and bathed in the glaze that will warm.

finished decorating with the threads that we cooked in the syrup.




This entry participated in the contest Recipes for the World solidarity of Intervida