Swiss roll

Name: Swiss roll
Ingredients: 50 g Water; silicone mat deco flower; 35 g Sunflower oil; 25 g whole egg; 125 g Dawn muffin mix; 3 g Red coloring; 1000 g Dawn muffin mix; 500 g Water; 200 g whole egg; 300 g Sunflower oil; 500 g unsweetened cream; 100 g lukewarm water; 100 g neutral stock; 3 g vanilla aroma; 50 g decor gel glamour; 5 aroma paste raspberry compound

This Swiss roll is a light delicacy with a creamy filling, a classic dessert that will delight your taste buds.

This recipe is featured in the masterclass 'Valentine's Patisserie | Powered by Dawn' with Kiki Suijkerbuijk on January 18, 2021.

Ingredients

50gWater

silicone mat deco flower

35gSunflower oil

25gwhole egg

125gDawn muffin mix

3gRed coloring

1000gDawn muffin mix

500gWater

200gwhole egg

300gSunflower oil

500gunsweetened cream

100glukewarm water

100gneutral stock

3gvanilla aroma

50gdecor gel glamour

5aroma paste raspberry compound

Preparation

Mix all ingredients for 3 minutes with a paddle attachment in the stand mixer on medium speed.
Spread the batter over the stencil.
Freeze for at least fifteen minutes.

Mix all ingredients for 5 minutes with a whisk in the stand mixer on the highest speed.
Spread the batter over the frozen pate decor.
Bake for 6 to 8 minutes in a convection oven at 180 degrees Celsius.

Whip the cream until soft peaks form.
Mix the fond with water and the vanilla aroma.

Mix the ingredients together.
Spread part of the vanilla bavarois over the biscuit.
Roll up the biscuit and freeze before slicing.
Finish with the vanilla bavarois and raspberry jelly and decorate with fresh fruit.