Strawberry Swiss Roll

Recipe of 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

Method

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

    Filling
    1. Pour cold water in mixing bowl than add Cremyvit. Using whip attachment, mix on low speed for 1 minute.
    2. Scrape the sides and bottom of bowl, making sure that the water and Cremyvit are well incorporated.
    3. 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.