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Desserts
Cream Swiss roll
Rolled sponge filled with whipped cream and dusted with icing sugar.
Vegetarian
Ingredients
- 4 eggs
- 120 g of sugar
- 120 g of flour
- 1 teaspoon of baking powder
- 400 ml of whipping cream
- 60 g of icing sugar
- 1 pinch of salt
Step-by-step
Choose your robot:
- Put the butterfly, add the eggs, the sugar and the salt and beat 6 min/37°C/speed 3.5.
- Beat another 6 min/speed 3.5 without temperature.
- Add the flour and the baking powder and mix 6 sec/speed 3.
- Spread the batter on a tray with paper and bake at 200°C for 8 minutes.
- Roll the sponge while still hot with the paper and let it cool.
- Whip the cream with the butterfly 3 min/speed 3.5 with the icing sugar.
- Unroll, fill with the cream and roll it up again.
- Dust with icing sugar and refrigerate before serving.
Tips
- Roll the sponge while hot so it does not break.
- The cream must be very cold to whip.
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