Swiss Roll with Nougat Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 3 egg (s)
- 3 tablespoon water, hot
- 150 grams sugar
- 1 packet vanilla sugar
- 50 grams flour
- 40 g cornstarch
- 0.5 teaspoon ½ baking powder
For the filling:
- 250 g butter
- 2 tablespoon powdered sugar
- 150 g nouat, soft (alternatively nouat cream)
- 1 pck.pudding powder, vanilla (for cooking)
- 375 ml milk
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- For the Swiss roll:
- Mix eggs, sugar, vanilla sugar and water until frothy. Fold in the flour, starch and baking powder. Spread the dough on a baking sheet lined with baking paper and cook at 190 ° C for 10-15 minutes. to bake.
- (The sponge dough must always be soft when rolling so that it does not break, so put a damp tea towel over it a few hours before rolling)
- For the filling:
- Cook a pudding from the milk, vanilla pudding powder, sugar, let the pudding cool.
- During this time, mix butter, nougat and powdered sugar to a smooth mass, then carefully stir in the cooled pudding. Spread the cream on the biscuit and roll up.
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