- Embassy Recipes -
Caramelized Swiss Roll
This chiffon-style cake has the perfect light, fluffy texture, and is very easy to make. The salted caramel adds a dimension to the dessert.
RECIPE INSTRUCTIONS:
1. Swiss Roll
Ingredients:
120g | Egg yolk |
15g | Sugar |
30g | Honey |
15g | Butter |
35g | Milk |
160g | Egg white |
70g | Low protein flour |
10g | Cocoa powder |
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:
125g | Water |
100g | Sugar |
100g | Egg white |
150g | Butter |
50g | Embassy Zen 33% White Couverture Chocolate |
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:
100g | Glucose |
100g | Sugar |
70g | Cream |
60g | Milk |
80g | Butter |
3g | Sea salt |
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
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