Make this delicious rompope gelatin, it's very easy to make and has a rich flavor of rompope with cinnamon. It comes with a rich raspberry sauce that provides a delightful contrast of flavors.
Separate the egg yolks from the whites. Beat the egg whites with a pinch of salt and gradually add the two tablespoons of sugar.
Beat the egg whites until soft peaks form, set aside and beat the egg yolks with the previously sifted powdered sugar.
Add the vanilla to the egg yolks and add ¼ cup of sifted flour and beat until integrated.
Add half of the whipped egg whites to the yolks and mix gently.
Incorporate ½ cup of sifted flour and then the rest of the egg whites. Mix gently without removing the air from the mixture.
Place wax paper on a baking tray and grease it with cooking spray.
Pour the mixture and spread it evenly.
Bake at 180° C for 12 minutes.
Remove the roll from the oven and sprinkle powdered sugar on top. Place a cloth napkin over the cake and flip it over.
Add more powdered sugar on top, roll it up, and let it cool. Once cool, unroll it and spread the raspberry jam on top. Roll it back up and cut thin slices.
For the filling: Place the egg yolks, sugar, cornstarch, and vanilla in a bowl and beat. In a pot, place the cream and milk and heat without boiling.
Add the yolk mixture to the pot and beat until the mixture thickens.
Remove from heat and let cool.
Assembly: Place the slices of the roll around the edges of a glass dish and arrange them so that the walls and base are covered.
Add a bit of cherry liqueur on top and half of the pitted cherries.
Spread the filling on top and place another layer of Swiss roll, cherry liqueur, and the rest of the cherries.
Cover with whipped cream and decorate with grated chocolate and cherries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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