Strawberry Swiss Roll

	Grams	Percentage (%)
Base
Tegral Biscuit	1000
Eggs	250
Oil	250
Water	400
Filling
Cremyvit	375
Cold Water	1000
Vanilla bean paste (optional)	15
Whippak	200
Topfil Strawberry	As needed

Grams

Percentage (%)

Base

Tegral Biscuit

1000

Eggs

250

Oil

250

Water

400

Filling

Cremyvit

375

Cold Water

1000

Vanilla bean paste (optional)

Whippak

200

Topfil Strawberry

As needed

Method

Base

Place ingredients in the mixing bowl and blend together for 1 min. on low speed using the paddle attachment.
Scrape down bowl and mix for an additional 4 min. on medium speed.
Spread onto 2 lined baking trays.
Bake in rack oven at 180°C for 10-12 min.
Once cooled, cut each cake in half.

Filling

Pour cold water in mixing bowl than add Cremyvit. Using whip attachment, mix on low speed for 1 minute.
Scrape the sides and bottom of bowl, making sure that the water and Cremyvit are well incorporated.
Add vanilla bean paste and mix for 3-4 minutes on medium or high speed until smooth, homogeneous custard is obtained. Fold in whipped Whippak.

Recipe assembly

Spread a thin, even layer of strawberry jam on surface of entire cake. Then, spread an even layer of prepared cream and roll the cake layer into a tight roll. Place in freezer to stabilize. Once ready to serve, remove from freezer and decorate as desired.

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Strawberry Swiss Roll

Recipe of Strawberry Swiss Roll

Method

Base

Filling

Recipe assembly

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