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Delicious and absolutely raspberry pinwheel for real gourmets. No oven necessary.
Preparation time 30 minutes
INGREDIENTS
- 200 g Biscuit du Reims
- 250 g sweet condensed milk
- 3 tbsp lime juice
RASPBERRY BUTTERCREAM
- 60 g butter
- 80 g icing sugar
- 2 tbsp raspberry coulis
- few drops of lime juice
PREPARATION
Grate biscuits finely in the processor and do all ingredients into a bowl. Mix it all very wel and then put on the table plate, and beat the dough until smooth and polished (see photo).
RASPBERRY BUTTERCREAM
Then mix the butter, powdered sugar and the rest of ingredients together in other bowl.
Spread the mixture evenly on the pink dough rolled up to size: width 30 cm and length of about 30 cm. Not too thin and not too thick.
Roll slowly on. Do not powder the working place with anything. Wrap in aluminum foil and let cool for at least 3 hours.
About 20 minutes before serving slice it into 3-4 mm thick slices.
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