Wednesday, January 13, 2021

Swiss vanilla rolls


 Swiss vanilla rolls





Swiss vanilla rolls. You'll love this sweet vanilla mousseline that's rolled up and topped with topping and jam, then topped off with a sprinkling of granulated sugar .


INGREDIENTS

4 large egg yolks

1/4 cup sugar

1/4 cup milk

3 tablespoons vegetable oil

1 teaspoon vanilla

3/4 cup all-purpose flour

1/2 tablespoon leaven

4 large egg whites

1/4 teaspoon cream of tartar

1/4 cup sugar

contents

6 tablespoons of fruit jam

3/4 cup cream

1/2 teaspoon vanilla


INSTRUCTIONS

1.Preheat oven to 350 F. Grease a ten x 15 inch baking sheet and line with parchment paper. Grease parchment paper. during a large bowl, beat the egg yolks and sugar. Beat until the colour is lighter.

2.Add milk, oil and vanilla . Mix it well. Combine flour and leaven during a bowl, then sieve over the ingredient mixture. Stir everything until the mixture is smooth.

3.In a stand mixer bowl (or use a hand mixer), beat the egg whites on medium speed until foamy. Add cream of tartar and beat until smooth. Increase the speed of the mixer to medium-high and gradually add the sugar. Beat until stiff peaks form. Fold the meringue (beaten egg whites) into the ingredient mixture 3 times employing a rubber spatula. Mixed colors must be uniform.

4.Pour and scrape the dough into the prepared mold. Bake for 12 to 14 minutes or until a toothpick inserted within the center of the cake comes out clean. Place the skillet on a wire rack for 2 minutes to chill slightly.

5.Cut the parchment paper slightly larger than the baking sheet. Place on a surface and sprinkle with granulated sugar . Turn the recent cakes within the pan on the parchment paper. Remove the mold and punctiliously peel the parchment paper from the cake. Cover the cake with the pan the wrong way up while you let it cool completely.

6.Prepare the topping filling: during a bowl of a standing mixer, beat the cream on medium speed until smooth. Add the vanilla and beat at high speed until stiff peaks form. Store within the refrigerator until you're able to fill the cake.

7.Fill and roll cake: spread fruit jam everywhere the cake. Spread topping on top. To roll the cake, lift the sting of the parchment paper that's near the short fringe of the cake. Gently lift the parchment paper and begin rolling the cake until you reach the opposite edge and therefore the cake is rolled into blocks on the parchment paper. Transfer the cake, which remains covered in parchment paper, to a serving plate and chill within the refrigerator for an hour until it forms. you'll place alittle jar on either side of the cake (the jar should be angled, not upright) to stay its shape. For serving, remove parchment paper and dig wedges.