Christmas with Italian meringue roulade

Ingredients for Christmas with Italian meringue roulade

Instructions for Christmas with Italian meringue roulade

To prepare the Christmas with Italian meringue roulade recipe, please follow these instructions:

Beat the egg yolks and sugar well in approximately 5 minutes. Add the flour without whips.

Beat the egg whites until stiff and add a little sugar Midway to stabilize them. the stiff egg whites and Pour the melted butter into the mixture at the same time. Mix everything gently.

Gently pour this batter out on a piece of paper placed on the baking plate. Stir as little as possible by the dough with palette knife and iron mixture evenly into approx. 1 ½ cm thickness.

Behind the rouladen at 230 degrees in approximately 7 minutes.

As soon as the cake comes out of the oven, it must be taken off the plate and onto the work table-with the cake against the tabletop, moisture paper with water with a brush. After two minutes, the cake itself will release the paper. Let it cool by covered with a cloth, so it does not become dry.

Butter URf.eks. apricot-jam on and roll it along.

Meringue: beat the whites and icing sugar, gently pour the sugar in under still flogging for rigid foam.

Sprayed on ruladen with stjernetyl and decorated as an uneven tree trunk, put in a warm oven for marengsen've got color.

Garnish with green marzipan leaves and small red marcipanbær (Holly).