The Swiss roll is a classic cake and is especially popular in the berry season. However, for some amateur bakers, the cake is a challenge. Many people are especially shy about rolling, because the dough comes apart quickly. The mixture of egg flour and air sugar is not rocket science – there is even a ‘state of emergency’ trick.
In the past, making air dough was very tedious and cumbersome. “Universal Lexikon der Kochkunst” from 1886 recommends stirring egg yolks with sugar “for half an hour to one side” to get a “biscuit roll”.
Good preparation is essential
Today the Swiss roll no longer requires strong arms. The oven is preheated to 200 degrees up / down temperature. As the air circulates, the Paste Too dry. In addition, the baking tray should be greased and covered with parchment paper. On the open side of the tray, fold the parchment paper into an edge crease. After that is the handle of the pastry tray. All ingredients must be counted and ready-weighed.
Separating eggs is not necessary
Use fresh OwnerSifted flour and a lean dough bowl. Because biscuits do not tolerate fat! Additionally, stir the whole egg until foamy, rather than separating the yolk and egg whites.
For a regular homemade baking tray, beat four whole eggs and an additional egg yolk with the mixer on top for four minutes. First, let the eggs pour for a minute, then pour in the sugar and continue stirring. This gives the dough a gradually greater volume and stability. And the lecithin in extra egg yolks increases the elasticity of the pastry.
Now sift the flour, baking powder, or starch over it and stir everything with a large spoon of dough. It is important to move everything carefully. Otherwise, the sponge cake will collapse.
It is best baked with upper and lower heat
The prepared dough is then quickly placed on a baking sheet lined with baking paper. With regular cake server, the dough can be spread evenly over the edge. Bake in the middle of the oven. As a rule, a sponge cake dish with four eggs and one yolk takes about ten minutes at 200 degrees.
You can tell if the dough is ready by gently pressing the baked sponge cake and mirroring it again. If the dough remains, the dough structure is not stable enough. after this To bake Carefully loosen the edges with the knife.
Mascarpone and fresh vanilla purify the filling
Gently lift the plate by folding the edge of the baking sheet and pull it onto the work surface or flip it over on a sugar baking sheet. The sheet should be about ten centimeters larger than the rolled sheet on all sides. This preserves the moisture in the biscuit. Let the bottom part cool down, then carefully peel off the top sheet.
Then comes the filling: for example, cut strawberries, raspberries or blueberries in half and add cream. Scene Or mix yogurt. It is best to use mascarpone, which you mix with quark, fresh vanilla and vanilla sugar. Correct jam is delicious, too Berry To mash.
It is folded from the long side
Depending on the recipe, spread the sponge cake with jam, cream or cream. Leave about a centimeter free on the long sides of the filler. It’s best to roll everything from the long side. Don’t worry if something breaks at first, because it comes inside.
When rolling, hold the parchment paper and always push the roll forward slightly. To give an even shape, wrap the parchment paper around it once and pull it tight from the bottom edge. Then we put the roll in the refrigerator until the filling is firm.
For emergencies roll
Simply cut the sponge cake in half, spread the cream on one half, place the other one on top and cut into strips.
Recipe
Swiss coil components
- 5 eggs
- 100 grams of sugar
- Pinch of salt
- 75 grams of flour
- 30 grams of cornstarch
To fill
- 200 grams of cream
- 250 gm mascarpone
- 1 sachet of gelatin
- 60 g sugar
- 300g fresh or frozen red fruits
- 9 small air bags
- Sugar powder sprinkle
- Fruits for garnishing
Preparation
1. Preheat oven to 200 degrees from the top of the bottom. Put parchment paper on a baking tray.
2. Separate the eggs. Put the egg yolks and sugar in a mixing bowl and beat for 2-3 minutes until foamy. In the second mixing bowl, beat the egg white and a pinch of salt until firm.
3. Put the egg white on the yolk and mix the flour and cornstarch on top. Fold it carefully with a spoon. Place the dough on a baking tray and bake for 8-10 minutes until golden brown.
4. Meanwhile, moisten a clean kitchen towel and place it on a large baking tray. Immediately after baking, turn the Swiss oven on a kitchen towel.
5. Carefully peel off the baking paper and roll the spool immediately with a damp cloth. Let it cool completely wrapped.
6. For the filling, whip the cream until firm and set aside.
7. Mix mascarpone, sugar and gelatin together, add cream and fruits.
8. Roll the Swiss roll carefully and spread the cream onto the dough.
9. Place the puffin cream close to each other in a row, then roll the Swiss rolls tightly.
10. Cool the Swiss wraps. Sprinkle with powdered sugar before serving and garnish with fresh fruits if needed.
