For lovers of homemade baking, or rather biscuit rolls, this life hack will definitely come in handy. Just look at what an ordinary biscuit roll has become, and imagine that in 5 minutes you can successfully make the same. Drawing, if desired, can be done by anyone. Nobody bothers to add inscriptions.
The secret of the appearance of the pattern on the biscuit
As in any biscuit roll, the cream is inside here. The drawing is nothing more than a part of the biscuit dough dyed with food colors and cocoa. If you don't have your own dough recipe, you can use the universal one: beat 3 eggs with 150 g of sugar until foam is obtained, and then add 100 g of sifted flour.
To begin with, we line the sheet with parchment and grease it with oil. After filling a pastry bag or syringe with colored dough, we create our own drawing. We make an indent from one of the edges. In fact, the drawing will be offset from the center.
Gently fill the gaps with regular dough.
Cover the entire drawing with a thin layer of dough.
Pour the bulk onto a baking sheet, starting from the side where there is no drawing. Carefully level the dough and send it to the oven preheated to 180-200 C for 15-20 minutes. A sign of the readiness of the cake will be a change in color to golden and a dry toothpick.
Carefully remove the parchment from the finished cake.
Without letting the cake cool, cut it.
It's time to start assembling the roll. We take a deep long tray and cover it with parchment.
We place the cake in the tray with the pattern down, make a creamy layer, add the filling and close it with the previously cut piece of cake. It remains to let the roll freeze, and then turn it over, remove it from the mold and serve it to the table.
You can assemble the roll in another way: simply by twisting it in the usual way. In this case, you need to start twisting from the edge where the drawing is absent. Filling a biscuit roll with a filling, you can improvise endlessly. It should be borne in mind that an excessively liquid cream is not suitable for such baking.
