Herb roulade with butter cream

Ingredients for Herb roulade with butter cream

Instructions for Herb roulade with butter cream

To prepare the Herb roulade with butter cream recipe, please follow these instructions:

Start by turning on the furnace as it first before you start to take things forward to the cake. It must be at 225 degrees.
Stir in butter cream together so that it is quick to grab when rouladen are baked finish.
Whip eggs and sugar light and frothy. Mix the dry ingredients and turn them into the dough. Got dough in sugar sprinkled baking paper in a bradpandeform from the oven. Behind the in 5-6 min at 225 degrees. When golden brown take it out. After top 1 min. is lifted gently all over the cake while it is warm and as stuck on the tracing paper and flip it onto another piece of baking paper as is clear and that is moistened with a little water and sprinkled with sugar. Butter cream on the half now facing you and not too thick a layer. Scroll with caution the cake together, starting in the end where there is smeared cream, use tracing paper to help. When it is rolled, let it lie with the join downwards. Let cake cool before serving, place in refrigerator ½ hour. Sprinkle with icing sugar before serving and garnish with orange slices without Peel.