Tropical Swiss Roll
Ingredients
Part Preparo
Part Montagem
Process
01. Place the Cake Tropical, eggs, and Volumex in the mixer. Use a balloon whisk.
02. Mix on low speed (speed 1) for approximately 1 minute.
03. Beat on high speed (speed 3) for approximately 3 minutes.
04. Using a pastry bag with a fluted tip, apply the batter to a previously greased and lined (with parchment paper) baking sheet (60 cm x 40 cm x 2 cm).
05. Bake at 210°C for approximately 9 minutes in a convection oven.
06. Cool down. Set aside.
01. Chop the walnuts. Set aside.
02. With the help of a spatula, spread the Cremulzim Creme Legere over the swiss roll.
03. Divide into 3 pieces of 36 x 18 cm.
04. Roll the swiss rolls and cut them into 9 cm pieces.
05. With the help of a brush, moisten the swiss rolls.
06. Finish by dipping the ends in the walnuts.
Tips
* Turbo Oven: 200°C for approximately 7 minutes.
- The soaking syrup can be flavored with a liqueur: Rum or Brandy.
Yield
12 Units of 130 g
Equipment
Oven , Mixer , Refrigerator , Pastry Bag , Spatula , Balloon Whisk , Flat Baking Sheets , Knife , Brush , Parchment Paper , Fluted Tip
Suggested shelf life
48
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 205 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 83 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Tropical Swiss Roll
Ingredients
Part Montagem
How to make it
PREPARATION
01. Place the Cake Tropical, eggs, and Volumex in the mixer. Use a balloon whisk.
02. Mix on low speed (speed 1) for approximately 1 minute.
03. Beat on high speed (speed 3) for approximately 3 minutes.
04. Using a pastry bag with a fluted tip, apply the batter to a previously greased and lined (with parchment paper) baking sheet (60 cm x 40 cm x 2 cm).
05. Bake at 210°C for approximately 9 minutes in a convection oven.
06. Cool down. Set aside.
01. Chop the walnuts. Set aside.
02. With the help of a spatula, spread the Cremulzim Creme Legere over the swiss roll.
03. Divide into 3 pieces of 36 x 18 cm.
04. Roll the swiss rolls and cut them into 9 cm pieces.
05. With the help of a brush, moisten the swiss rolls.
06. Finish by dipping the ends in the walnuts.
Tips
* Turbo Oven: 200°C for approximately 7 minutes.
- The soaking syrup can be flavored with a liqueur: Rum or Brandy.
Yield
12 Units of 130 g
Equipment
Oven , Mixer , Refrigerator , Pastry Bag , Spatula , Balloon Whisk , Flat Baking Sheets , Knife , Brush , Parchment Paper , Fluted Tip
Suggested shelf life
48 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 205 | % VD (*) |
| Carboidratos (g) | 28 | % VD (*) |
| Açúcares totais (g) | 14 | % VD (*) |
| Aç adicionados (g) | 14 | % VD (*) |
| Proteínas (g) | 4.4 | % VD (*) |
| Gorduras totais (g) | 9.0 | % VD (*) |
| Gorduras saturadas (g) | 3.5 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 83 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.