Bake and fill the Swiss roll
A Swiss roll stands and falls with its filling. In principle it is easy, because all you have to do is bake a sponge cake, spread it with a delicious mixture and roll it up. However, the result depends not least on how much effort you put into the filling.
Ingredients:
- 150g sugar
- 560g cream
- 75g flour
- 75g cornstarch
- 3 eggs
- 150g high quality chocolate (40% cocoa)
- 120g hazelnut nougat
- 200g coarsely chopped hazelnuts, roasted
- Powdered sugar (optional)
- knife
- Cutting board
- Mixing bowl
- Big bowl
- Saucepan with bowl for water bath
- Small saucepan
- measuring cup
- mixer
- Hair sieve
- Whisk
- Parchment paper
- Dough scraper
- refrigerator
- Stove with oven and baking tray
You probably know the boring Swiss rolls filled with strawberry cream. If the dough Then it got dry while baking, unfortunately a bitter disappointment on the coffee table! This is certainly different with this recipe. The nut and nougat filling is not that easy to make, but in terms of taste it is a poem. Please start in good time, because the filling should be in the refrigerator overnight.
Nut and nougat filling - this is how you prepare it
- Hack that chocolate coarsely and gently melt them in a water bath. Add the nougat and mix them carefully.
- Measure out 160g of cream, transfer it to a small saucepan and bring it to a boil.
- Remove the saucepan from the heat and the bowl with the chocolate from the water bath.
- Then carefully pour about a third of the warmed cream over the melted chocolate. Use the spatula to stir the chocolate and cream mixture vigorously from the inside out, until a shiny, smooth mixture is formed.
- Slowly pour the second third of the cream into the mixture and stir it in the same way. Proceed in the same way with the rest until the 160g cream is completely combined with the mass.
- Finally add the remaining (400g) cold cream and stir in briefly using the mixer.
- Make the chocolate nougat cream overnight in the refrigerator cold.
Sponge cake dough is a dough that many beginners fear because it doesn't ...
Bake the dough for the Swiss roll
- Mix the flour with the cornstarch in a bowl.
- Enter the Eggs in the separate mixing bowl, add the sugar and beat both for 8 minutes until frothy. Please keep the time - it's worth it.
- Then slowly sift the flour-starch mixture into the frothy egg and fold it in thoroughly using the hand whisk (!).
- Line a baking sheet with parchment paper and use the spatula to spread the dough evenly over it.
- Preheat the oven with hot air to 175 degrees and bake the dough for the Swiss roll for about 15 minutes until it is golden yellow. Make the chopstick test just to be on the safe side.
Fill the Swiss roll and garnish
The filling has become a little firmer overnight and is wonderful to paint.
- Briefly whip the filling with the whisk until its consistency is creamy.
- Remove the baked sponge cake from the tray, but leave the baking paper on if possible.
- Then coat the bottom with about a third of the filling and then sprinkle thinly chopped hazelnuts on top.
- Then roll up the coated floor. This works best if you lift it up together with the baking paper and loosen it bit by bit as you roll it.
- Brush the finished Swiss roll with the rest of the chocolate cream and sprinkle it tightly with the chopped hazelnuts. If you want, you can also dust it with powdered sugar.
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