Creamy poleno

8 servings
1 hour 30 min

Remove the eggs in advance from the refrigerator. They should be at room temperature. Turn on the oven 180 degrees. Sift the flour into a clean, dry bowl. Pour the ground spices (cinnamon, cloves and ginger) into a bowl of flour. Add soda and a little salt there. Spoon all the ingredients. Gently break the eggs, separating the squirrels and yolks into different containers. Beat the whites with a mixer at medium speeds until thick white foam, gradually adding sugar to them. Beat the yolks as well. Melt a piece of butter in a water bath and add to the yolk. Pour the maple syrup into the bowl. Once again beat all the products with a mixer until smooth. Carefully (so as not to settle! ) Transfer the whipped proteins to a container with yolks. Next, add a little flour with spices and gently stir everything with a spoon until smooth. Movements during mixing must be in the bottom-up direction - so that the whipped proteins do not settle, and the dough turns out to be soft and airy. Make a baking sheet with baking paper. Pour the dough onto a baking sheet, trying to distribute it evenly over the entire area. Put it in the preheated oven to bake for 10 minutes. Then transfer the finished biscuit to a clean towel, having previously sprinkled it with powdered sugar (or flour). This is done so that the hot roll does not stick to it. Taking from one edge by the towel, roll the biscuit into a roll. Leave in this position until completely cooled. A hot biscuit will "remember" this position and subsequently it will be easier to roll into the shape of a roll. Make a cream. To do this, pour the cream with a fat content of 33% into a bowl and beat them with a mixer until stable peaks. Add spices (cinnamon, cloves), vanilla sugar, powdered sugar to the cream and whisk well again. Gently unfurl the cooled biscuit, separating it from the towel. Place half the cream on the dough, spreading it evenly over the entire surface. Wrap the biscuit back in the roll with soft movements, without squeezing it so that the cream does not flow out of the roll. Cut off a small part of the roll and place it on top to simulate a branch. Cover the roll on top with the remaining cream and garnish with cranberry berries. Cream Poleno Cake Is Ready! Enjoy your meal!