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Roll with pudding and nectarines

Roll with pudding and nectarines

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  • 4 eggs
  • 5 tablespoons sugar
  • 2 tablespoons oil
  • 2 tablespoons milk
  • 3 tablespoons flour
  • 3 tablespoons fine breadcrumbs
  • 1/2 baking powder
  • 1 chocolate pudding with almond pieces
  • 2 nectarines

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Roll with pudding and nectarines:

Beat the egg whites with three tablespoons of sugar. Stir in the yolks with 2 tablespoons of sugar, oil and milk and add to the egg whites. Mix lightly then add flour, breadcrumbs and baking powder. I put breadcrumbs because I didn't have flour in the house :) It only works with flour, although you can also try breadcrumbs because it turned out good.

Pour the composition into the pan. I put damp baking paper under the counter. Bake for about 15 minutes. When it is ready, turn it over on a towel and roll it. Allow to cool.

Meanwhile, the pudding is prepared. If you want you can add a little whipped cream after it cools down. I made it so simple. Cut the nectarines into slices.

Unfold the top, grease it with pudding, place the nectarine slices and roll. I wrapped the roll in plastic wrap and left it in the freezer for half an hour. Then I took it out, decorated it and tasted it :) How easy it is to make it turned out very good :) And a good recipe to make in the evening after work.

From the rest of the remaining pudding, I arranged a glass with layers of pudding and nectarines;)

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  • 1I didn't use whipped cream anymore but I mixed 200ml of vegetable whipped cream
  • 2for the inside of the roll I caramelized 5 tablespoons of sugar, I put 4 tablespoons of ground walnuts and I spread the mixture in a thin layer on aluminum foil
  • 3when it cooled, I broke pieces and chopped them well, well
  • 4when rolling the strips, do not tighten the roll but roll it lightly
  • 5you can add a little hardener in the cream

Comments via Facebook

I think I saw this recipe posted by you and the Chef. I did it the same way Miha took it, but my pudding came out too thick and I couldn't stretch it well or roll it. So I cut it into squares and it ended up in my belly. It's good, but even better is how you changed it here.
So, I'm still practicing.

Cristina, I hope you will come back to read the answer. Last night I didn't do it as in the recipe but I used pudding powder. On the envelope it said 500ml milk but I put 700 and I put 2 tablespoons of flour and 3-4 tablespoons of sugar, plus vanilla sugar. for the first time it didn't come out too thick but thin. It would have come out right if I had been patient to leave it in the fridge, but I can't :))). I don't care how good they look, but if I post them somewhere, I can't afford to let them cut my head :))). I hope I helped you. Kiss and nice day.

Of course I'm coming back, don't get rid of me until my roll comes out like the Turks. I will also try pudding.
Thanks! (that you paid attention to me.)

Come on, it's good :)))) that I took you into account :)))). I kindly help anyone who has questions, or wants additional information :)))

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

:))))), yes why don't I take it more danutzo?: d :))). kiss.

I cooked it today. very good.
Gaby, you should know that I deleted the culinary blog because it took me too long to correct the text full of mistakes. I hope to redo the old blog with your links in the summer. Thank you for understanding.

Kiss you! I'm glad to see you! >: d

Milk bread pudding


Can sugar be replaced with honey? Thanks

Of course, Codruta! I just can't tell you the exact amount - you have to gradually add honey and taste it, to be sure that the pudding will come out as sweet as you like. I enjoy cooking!

I prepared it, it's a delight

It can be seen that it is a man's recipe and once again it turned out what good cooks men are. I also made pudding according to this recipe, although I had an older recipe from the family. This recipe is much better and easier to make. .Maria

I am so excited that I have to thank you, my dear other "pan man" (I have one at home, otherwise I would starve)! I'm out! And this is a great event, given that it is one of the two, three recipes that have come out in my whole life, I am not really the gazelle of 20 springs. I really needed a little push after last week's resounding failure when I risked some yogurt donuts and they came out like some kind of uncertain and sticky pancakes. Yes, that really worked out for me and thank you very much for the recipe. Next time I would try a jam tart (Linzer torte), yes later, after I have some courage. Thanks again for the recipe.

Cheap fruit cake

Beat the yolks with the sugar until they turn white and double in volume. Add the sour cream, beating continuously, then the pudding powder. Fluffy cake with nectarines or peaches. Users also like these ideas. Simple and quick recipe for fluffy cake with strawberries and whipped milk. Yes, you read that right, this is a pudding cake, very easy to make. Tapioca pudding with coconut milk Tapioca pudding with coconut milk.

Nectarine and redcurrant cake.

Preparation Simple recipe roll with vanilla

I put the oven on heat to 180 C. Until I prepare the composition it will be hot. I prepared my ingredients for this roll top.

I placed the eggs with a drop of salt in the bowl of the food processor.

I added the sugar together with the vanilla (vanilla sugar or extract) and beat everything with the mixer for 5-7 minutes until the composition became very frothy. It must be thick and light in color.

The last addition is the sifted flour that I gently incorporated with a spatula without vigorously mixing in the bowl. We want to keep as much of the air accumulated in the beaten eggs as possible!

Baking roll top

I lined the oven tray (42 x 33 cm) with baking paper and poured the composition into it. I quickly leveled it with a spatula and put the tray in the oven heated to 180 C (heat up + down + ventilation) respectively the middle stage in the gas ovens.

I baked the roll sheet for 13-15 minutes at 180 C (depending on the oven, it may take 15 minutes). It should not be too brown but also not left unripe. The idea is not to dry it too hard because we can't run it anymore.

I took the tray out of the oven and covered the baked sheet with a clean sheet of baking paper. We can also use a kitchen grill. I overturned everything on the desk. Be careful, burn! We need to work fast while the sheet is hot. If it cools in the pan, it will become stiff (harden).

Carefully and quickly peel off the baking paper from the bottom of the worktop. We work from close to close so as not to tear the worktop. Then we put another baking paper over the counter and turn the counter again. It must be face up and have clean baking paper underneath. We used to work with textile towels, but now we have baking paper and we don't need to dirty kitchen towels.

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