The easiest way to make a Swiss Roll
Table of Contents
Swiss Roll Pudding
Duration of preparation is fifteen minutes
Sufficient for four people
Two tablespoons of ready-made coffee.
A cup and a half of warm water.
Twenty four pieces of finger biscuit.
Two tablespoons of cocoa powder.
Tablespoon of butter.
Three-quarters of a cup of sugar.
A teaspoon of liquid vanilla.
Three tablespoons of each: flour. Starch.
Two cups of milk.
How to prepare
Put sugar, vanilla, eggs, flour, starch, and milk in a medium deep bowl, then put the bowl over medium heat with constant stirring by manual clamp until the milk boils.
Keep moving the milk mixture until smooth pudding.
Remove the pudding from the heat and let it cool slightly.
Put the coffee and water in a wide bowl and stir the coffee until it melts.
Place a large piece of nylon paper on the workbench.
Take a finger of the biscuit and dip it in the coffee mixture until you drink it for the coffee well, then put it on the nylon sheet and repeat the process with the rest of the amount of the biscuit and arrange them in the form of two adjacent rows on the nylon sheet. Each row consists of twelve fingers of the biscuit.
Distribute half of the pudding to the matrix fingers of the biscuit, then add cocoa powder and butter to the rest of the pudding, and stir the mixture with a spoon of wood until the ingredients are well mixed.
Spread the pudding and cocoa mixture over the white pudding layer over the biscuit.
Raise the tip of the nylon sheet and start wrapping the biscuit on the pudding to make the Swiss Roll, making sure to tighten the nylon-wrapped on the Swiss Roll, then put it in the refrigerator for hours, and the best thing is to put it on a full day in the refrigerator.
Take Swissroll Pudding out of the fridge, remove the nylon paper from it, put it in a serving dish, sprinkle cocoa powder on it, cut it with the knife, then serve.
Chocolate Swiss Roll
The cooking time is fifteen minutes
Enough for six people
Cake mix ingredients:
A teaspoon of liquid vanilla.
Three-quarters of a cup of fine-grained sugar.
Four large eggs.
Half a teaspoon of baking powder.
Pinch of salt.
A quarter cup of each of cocoa powder. Flour.
Chocolate Cream Ingredients:
One hundred and twenty grams of chocolate.
A cup of liquid cream.
Chocolate sauce ingredients:
A teaspoon of honey.
One hundred grams of chocolate.
A quarter cup of liquid cream.
How to prepare
Preparing the chocolate cream by placing the cream in a saucepan over medium heat until heating the cream, then adding the chocolate and stirring until all the chocolate has melted and removed from the fire, then put it in the refrigerator until it has cooled completely.
Take out the cold cream sauce from the refrigerator, then put it in the electric mixer bowl, with the racket installed and the mixer turned on until it doubled in size and returned to the refrigerator until use.
Separate the egg whites and egg yolks from each other and put them in a separate bowl.
Sift baking powder, salt, cocoa powder, and flour on a piece of butter paper or in a bowl.
Put the egg whites in the bowl of the electric mixer with fixing the racket and run the mixer on medium speed until doubling the volume of the egg whites, then stop the mixer and put the egg whites in a deep bowl and leave it aside.
Put the egg yolk, vanilla, and sugar in the bowl of the electric mixer and turn it on until the egg yolk disappears and creates a creamy mixture.
Add the flour mixture gradually to the egg yolk mixture in the mixer bowl and run the mixer on medium speed until the flour disappears.
Add the egg yolk and flour mixture to the beaten egg whites and stir the mixture from bottom to top with a wide spatula of plastic until the ingredients mix.
Heat the oven to a hundred and eighty degrees Celsius with the net shelf fixed in the middle.
Preparing a baking tray with short edges lined with butter paper.
Pour the mixture into the prepared tray and distribute it with a wide spoon until its bottom is completely covered.
Insert the cake tray into the preheated oven and bake it for a quarter of an hour.
Take the cake out of the oven, then put a sheet of butter paper on it and flip it directly, remove the sticky butter paper from it, then put a second butter paper on it.
Wrap the cake in a roll with butter paper and set it aside to cool.
Prepare the chocolate sauce by placing the cream in a saucepan over the fire until it is heated, then add honey and chocolate to it, stir the mixture until the chocolate melts, then remove it from the fire and set it aside.
Stretch the cake again, remove the butter paper, then distribute the cold chocolate cream over the cake, then rewrap the cake over the cream in a roll.
Put the creamy Swiss Roll in the refrigerator for sixty minutes or more, then take it out from the refrigerator and put it in a serving dish with the distribution of chocolate sauce on it.
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