Turkish Recipe Blogging
Sultan's Roulade
Preparation time: 30 minutes
Cook time: 15 minutes
Difficulty: **
Serves 4
8 eggs
scant 1/2 cup/100g sugar
3 1/2 tbsp/50g fine semolina
1 1/2 cups/150g flour
2 tsp/10g baking powder
12 oz/300g stewed apple
For the syrup:
2 cups/400g sugar
1 lemon
Instructions
1. Seperate the eggs. Put egg whites in the mixer bowl and whisk. When they are firm, gradually add the sugar and beat until mixture is very stiff
2. Fold in the lightly beaten egg yolks, semolina, flour and baking powder
3. Line the baking parchment. Pour the mixture into the pan and smooth with a knife. Bake in a preheated oven at 350°F/180°C for 15 minutes
4. Meanwhile for the syrup, bring 1 1/4 cups/300 ml water to the boil with the sugar and the sliced lemon. Remove the cake from the pan and place on a clean cloth. Place the cake with cloth underneath, back in the pan and pour over the warm syrup.
5. Reserve a little of the stewed apples (see below how to make it) and spread the remainder evenly over the cake.
5. Use the cloth to roll up the cake and brush with the reserved stewed apple. Garnish the roulade with sweetened whipped cream and ground pistachios and slice diagonally.
Stewed Apples
Cook 2 1/4 pounds/1 kilogram of red apples with 2 1/4/ 1 kilogram of sugar until the mixture takes on a red colour and has caramelized slightly. If preferred ready-made stewed apples or apricot jelly can be used as a substitute.
Historical Background
This delicious apple roulade was developed by pastry chefs on the Sea of Marmara, the small sea between the Mediterranean and the Black Sea. They named it Faith sarmasi, in honour of one of the great Turkish heroes: Mehmed II, known as "the conqueror", Faith in Turkish, who conquered Constantinople in 1453 and thus ended the rule of the Byzantine emperors.
Sultan's Roulade
Preparation time: 30 minutes
Cook time: 15 minutes
Difficulty: **
Serves 4
8 eggs
scant 1/2 cup/100g sugar
3 1/2 tbsp/50g fine semolina
1 1/2 cups/150g flour
2 tsp/10g baking powder
12 oz/300g stewed apple
For the syrup:
2 cups/400g sugar
1 lemon
Instructions
1. Seperate the eggs. Put egg whites in the mixer bowl and whisk. When they are firm, gradually add the sugar and beat until mixture is very stiff
2. Fold in the lightly beaten egg yolks, semolina, flour and baking powder
3. Line the baking parchment. Pour the mixture into the pan and smooth with a knife. Bake in a preheated oven at 350°F/180°C for 15 minutes
4. Meanwhile for the syrup, bring 1 1/4 cups/300 ml water to the boil with the sugar and the sliced lemon. Remove the cake from the pan and place on a clean cloth. Place the cake with cloth underneath, back in the pan and pour over the warm syrup.
5. Reserve a little of the stewed apples (see below how to make it) and spread the remainder evenly over the cake.
5. Use the cloth to roll up the cake and brush with the reserved stewed apple. Garnish the roulade with sweetened whipped cream and ground pistachios and slice diagonally.
Stewed Apples
Cook 2 1/4 pounds/1 kilogram of red apples with 2 1/4/ 1 kilogram of sugar until the mixture takes on a red colour and has caramelized slightly. If preferred ready-made stewed apples or apricot jelly can be used as a substitute.
Historical Background
This delicious apple roulade was developed by pastry chefs on the Sea of Marmara, the small sea between the Mediterranean and the Black Sea. They named it Faith sarmasi, in honour of one of the great Turkish heroes: Mehmed II, known as "the conqueror", Faith in Turkish, who conquered Constantinople in 1453 and thus ended the rule of the Byzantine emperors.
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