Wednesday, 24 January 2018

Swiss Roll with Dulce de Leche Cream and Oranges

It is baking time!

I bought too many eggs on Saturday. The plan was to prepare a dessert, but the plan changed. Now I have too many eggs!

I seldon bake swiss rolls. You have to make them fresh, they taste still ok on the second day, but the fluffiness is gone then. Usually I prepare the batter with a hand held electric whisk, but today I used my fancy kitchen helper - the Thermomix.

It takes just a couple of minutes to get the ingredients in the machine and up and running. During that time preparing the baking sheet with baking paper and sifting flour and baking paper. The oven runs at 210 C ready to go.

4 large free range eggs
140 g sugar
1 tbsp vanilla sugar
1 pinch of salt
140 g flour
1 tsp baking powder

250 ml double cream
3 tsp Dulce de leche
8 orange filets

Place the butterfly on top of the knife. Put the 4 upper ingredients in and set 11 min, 50 C and speed 4.
Put the flour and baking powder in for 5 seconds at speed 3.
Use a spatula and lift the last patches of flour into the batter.

Pour onto the baking sheet.
Bake for 9 - 10 minutes.
Use a kitchen towl and sprinkle sugar on top.
Tip the baked cake on top and peel off the paper. Roll up with the kitchen towl and let it cool down completely.

Beat the double cream to stiff peaks and stir in the Dulce de leche and take out the orange slices.
Smear on top of the swiss roll, make a center lane with the oranges and roll up.
To make it nice: Cut off the ends and eat them.

Keep in a cool place until you serve it.

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