Swiss roll with creamIngredients:
For the crust:
2 tablespoon of oil
1/3 cup sugar 1/2 & cup sugar
5 white of egg
5 egg yolk
3/4 cup of flour
1 teaspoon baking powder
1 teaspoon vanilla
1/8 teaspoon salt
1 tablespoon of lemon juice
1/2 teaspoon of rose water
2 cup whipped creams
For the filling:
2 cups cream / fresh
For the topping:
Fresh cream & strawberry & chocolate
We need for the fresh cream:
4 tablespoon of sugar
1 small box of heavy cream
1 tablespoon of vanilla
Method:-
For the filling:
– In a big boll combine the heavy cream with sugar and vanilla.
– With the mixer mix them to become fluffy and heavy for about 5 minutes or less.
– Set aside to cool.
For the crust/dough:
-Preheat the oven to 350 F.
– Whisk the 5 egg yolk & the oil & 1/3 cup of sugar & the lemon & the vanilla & the rose water using an electric mixer until creamy.
-Combine the 5 white of egg and ½ cup of sugar , and mix them with mixer until became creamy then gradually add to it the mix of the egg yolk and mix them carefully with spoon.
-Gradually add flour & salt & baking powder continue whisking but this time with big spoon, and continue kneading until having soft elastic dough.
– Use a pan for packing thin one and rectangle shape.
– Put paper for packing not to stake in the pan named (parchment paper).
– add the poll contain in the pan and but in the oven.
– Bake for 13 minutes or until doneness.
_ aside put soft kitchen towel add to it powder sugar or any sugar you have and put the pan all ready done on the towel and try carefully remove the paper and cut the Swiss roll to two peaces and roll with the kitchen towel and put it to cool.
– Roll out half of the dough, line in the pan.
– Fill with filling and topping and design with fruit (Strawberry) & chocolate.
– Roll out the other half of the dough; cover the filling and cut slits and seal.
– Set aside to cool then cut and serve.
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