A piskótatekercsre elég ránézni, és már látjuk is, mennyire finom. Ez pedig különösen belopja magát a szívedbe. A piskóta alapja egy lágy, omlós piskóta, ami nem szakad szét tekerés közben. Ez a recept kezdő cukrászok számára is könnyen elkészíthető. A piskótakrémet tetszőlegesen variálhatjuk, ami egy különleges ízt ad a piskótatekercsünknek.
Hozzávalók:
- 6 tojás
- 6 evőkanál negyedannyi édesítőszer
- 2 evőkanál kakaópor (cukormentes)
- 1 csipet só
Elkészítés:
A tojásokat ketté választjuk, a tojás sárgájához hozzá adjuk az édesítőszert és habverővel habosra keverjük, hozzá adagoljuk a kakaóport és alaposan elkeverjük. A tojásfehérjét a csipet sóval kemény habbá verjük, majd beleforgatjuk a masszába. Ezután a piskóta keveréket egy sütőpapírral bélelt tepsibe öntjük, 160 fokon 15-20 percig sütjük. Még melegen egy konyharuhára feltekerjük, és miután kihűlt megtöltjük a krémmel.
Mascarpone krém :
- 250g cukormentes vegán/laktózmentes habtejszín
- 250g vegán/laktózmentes mascarpone
- édesítőszer ízlés szerint
- gyümölcs
A mascarponét a habtejszínnel habosra keverjük, ízlés szerint édesítjük. Amennyiben tartunk attól, hogy túl lágy lenne az elkészített krémünk, akkor zselatinnal/ konjac liszttel módosíthatjuk a krém állagát.
Gesztenyés krém:
- 250g cukrozatlan gesztenyemassza
- 250 g növényi mascarpone
- 2 dl habtejszín
- 5 dkg negyedannyi édesítő
- 1 ek. rumaroma
- 10g zselatin
A tejszínt, a natúr gesztenyemasszát, a mascarponét és az édesítőszert robotgéppel habosra keverjük, rum aromával ízesítjük. Miután kellően kihabosítottuk a krémet, belekeverjük a feloldott zselatint.
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