Swiss roll with cream

This recipe is very easy and fun to do with kids fit.

The pastry cream for this recipe can be found by clicking here: custard

Ingredients (without burning):

  • 4 ous
  • 100g sugar
  • 100g farina

Prepare cake:

Separate whites from yolks and stiff climb (with whisk double helix). The stop part.

Now we mix the yolks with the sugar until they are ready cream (color becomes whiter and creamy).

We can put together the egg yolks and whites, watching not lowered the clear (enveloping movements) we are gradually adding flour. Until it is a homogeneous and creamy.

Untamed mold with butter baked going to be the long arm roll we want to do, and add the pasta before. We ENFORMA a hot oven at 180 degrees for 12 minutes.

When cooked, remove from the mold and the snail around a damp cloth (without putting cream ... this is so twisted take shape and does not break when we are burning), we left 10 minutes wrapped in damp cloth.

After 10 minutes, open it, remove the cloth, we put cold cream and rolled it again.

We can decorate as you like. The photo is smeared with cream out there and we have some daisies wafer, but could do with crema or with powdered sugar and would be just as well.

Bon profit!

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Swiss roll with cream
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