Chocolate and cream swiss roll: a classic childhood favorite!

Name: Chocolate and cream swiss roll: a classic childhood favorite!
Uploaded: 2019-11-22T11:40:34Z
Duration: PT184.964S
Channel: Food Inspiration

published on 22 November, 2019 at 12:40

Quick, tasty and simple to make, it is easy to customize with your favorite filling!

INGREDIENTS

For the sponge cake:

4 eggs

80 grams sugar

40 milliliters milk

40 milliliters oil

30 grams flour

30 grams corn starch

1 sachet vanilla sugar

A pinch salt

2 - 3 drops rum flavor

For the milk cream:

130 milliliters cream

50 grams mascarpone cheese

50 grams sweetened condensed milk

1 sachet cream stabilizer

For chocolate glaze:

250 grams milk chocolate

3 tablespoons oil

METHOD

To prepare the Sponge cake it is necessary to first mix the egg whites with a pinch of salt, gradually adding half the sugar. When you have received solid snow, whisk together the egg yolks, with the rest of the sugar, flour, corn starch, vanillin sugar, flour, oil, milk and rum extract.
Add the egg white mixture gradually to the egg yolk mixture.
Prepare a 22 x 33 cm mold and baking paper. Pour the biscuit mixture into a baking sheet lined with baking paper and bake it at 180 degrees for 20 minutes.
When the biscuit is baked, while still warm, dip it in a kitchen cloth and allow to cool completely.
Prepare a cream of heavy cream, mascarpone cheese and cream stabilizer.
Coat the biscuit with cream and roll it again, this time without a kitchen cloth. Leave the roll in the refrigerator for 1 hour.
Save the chocolate and oil glaze.
Put the biscuit on the glasses and pour the gas over the chocolate.
Allow the biscuit to cool completely.

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