Caramelized Swiss Roll

1. Swiss Roll

Ingredients:

Preparation:

- On top of boiling water, bain-marie the egg yolk and 15 gram sugar in a mixing bowl and mix well until warm
- Put the bowl on a mixer, add warm honey and whisk until fluffy
- Make a meringue by mixing egg whites and adding 65 gram sugar gradually until soft peaks form
- Incorporate meringue bit by bit into egg yolk batter, folding until well combined. Then, gradually add flour
- Into a warm mixture of butter and milk, pour a little bit of the batter. Mix to get a similar consistency
- Put into the cake batter and transfer to a 30 x 40 cm tray. Bake in the oven at 170 °C for 10-12 minutes

2. Buttercream

Ingredients:

Preparation:

- Boil the cream with milk, egg yolk and sugar
- Pour the mixture over the dark chocolate
- Use a hand blender to get a perfect emulsion. Let it sit overnight before piping in the desired shape

3. Salted Caramel

Ingredients:

Preparation:

- Make dry caramel by heating glucose in the pan and adding sugar gradually until golden brown
- Heat cream and milk and add sea salt. Pour gradually into caramel
- Let the caramel cool off, then add soft butter and mix together

4. Assembly

Preparation:

- Spread white chocolate buttercream onto swiss roll cake
- Pipe caramel in between and roll the cake
- Coat cake with dark chocolate and decorate with caramelized cashews