Tipping the Swiss roll

So I took a break from the blog….I was on my summer holiday and I decided to concentrate on it more then the screen of my computer. Work started this week after four wonderful holiday weeks and now the computers open again.

Eating good things during the summer is the best. Of course I mostly did munch on all things green that I have been able to find from my garden but occasionally I got a bit carried away and concentrated on the sweet side.

This lovely cake was the under dog or how do you say it. I was so surpirsed how good it was and I was told multiple times that it was one of the best cakes that I had made. I love the idea of it since it is actually a Swiss role but turned upside down and the surpirse comes when you cut into it. The layers are all flipped.

Cake

I used blueberries and blackberries that I had bought from the store as well as rhubarb from my garden. I cut the rhubarb approx. into 1- 2 cm pieces and boiled them in sugar water just enough for them to get soft. The rhubarb stems were young stem which means that you do not need to peel them and this way I was able to keep the redish color on them. I love the color combo going on. It suited the party we wee at since it was a cake for adults and not children. The dark blues, yellows and reds and the deep dark chocolate color do remind me of sophistication.

cake

Here you can see the layers going vertically and horizontally. How fun is that!

Cake

Swiss Role tipped recipe

CRUST
8 eggs
2 dl sugar
2 teaspoons vanilla sugar
1 1/2 dl dark cacao powder
1 dl cornstarch
1 dl white flour
2 teaspoons baking powder

IN ADDITION
approx. 1/2 dl sugar

FILLING
300 g room warm butter
4,5 dl powdered sugar
6 room warm egg yolks
1,5 tablespoons vanilla sugar
1 tablespoon lemon zest
2 tablespoons lemon juice

FROSTING
0,5 dl whipped cream
3 tablespoons powdered sugar

DECORATION
anything you want e.g. berries, fruits, candy etc.

1. Whip the eggs and the sugar into a light and airy foam (approx. 5 mins with mixer). Mix the dry ingredients and add them to the foam through a sieve. Mix quickly with a wooden fork.
2. Spread the dough on to two baking trays which have been covered with baking paper. Bake each individually for approx. 7 minutes.
3. Sprinkle sugar on two clean baking sheets. Flip the baked crusts on the sugar sprinkled sheets and remove the baking sheets that were in the oven. Spread towels (preferable light cotton towels) on top of the crusts and roll the lightly to cool down.
4. Make the filling. Mix the butter and the powdered sugar into a flexible mixture. add the egg yolks and the vanilla sugar. Mix into a fluffy and light mixture. Flavor the mixture with the lemon zest and the juice.
5. Open the crusts and clean the edges. Cut the two crust into even sizes.
6. Spread the filling on top of the crusts. Put all the cut out crust in one long line and start rolling. Do not worry about the crust being uneven or if it cracks.
7. Wrap the cake first tighly with baking paper and then in foil. Turn the roll on it’s side so that it looks like a cake now. Put it into the fridge to settle for at least an hour beforing serving.
8. Whip the cream and flavor with powdered sugar. Spread the cream on top of the cake. Decorate just before serving.CakeEnjoy!

I’ve got another version coming up of this cake soon. I can’t wait to start decorating it and to see how it turns out. And trust me this isn’t the only treat I got coming.

– Alina

 

 

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