John Myers
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Baking: Amaretto Roll
The perfect baking: amaretto roll recipe with a picture and simple step-by-step instructions.
The dough
- 3 piece Free range eggs
- 3 tablespoon Lukewarm water
- 100 g Sugar
- 25 g Potato flour
- 75 g Ground almonds
- 1 teaspoon Baking powder
- 1 pinch Salt
The buttercream
- 250 g Butter at room temperature
- 3 tablespoon Powdered sugar
- 1 packet Cream pudding powder
- 350 ml Milk
- 2 tablespoon Sugar
- 50 ml Amaretto
…also
- 300 g Almond flakes
The dough
- Separate the eggs and beat the egg whites into very stiff snow. Toast the almond flakes in a pan without fat.
- Beat the egg yolks with water and sugar with the hand mixer until a light yellow cream is formed. Now with the whisk – BITTER NO MIXER – carefully fold in the potato flour, almonds, baking powder, salt and beaten egg white.
- Line a baking sheet with paper – it sticks better if you sprinkle the sheet with a little water beforehand – and distribute the dough evenly on it.
- Bake in a preheated oven at 175 degrees circulating air for about 15 minutes. After taking it out, immediately turn it over onto a sugar-sprinkled kitchen towel and rub the paper with a wet rag. So it can be peeled off easily and without loss of dough.
- Roll up the rolling pin together with the kitchen towel from the narrow side.
The buttercream
- Boil the pudding with 350 ml milk and sugar as instructed. Cover with cling film to prevent skin from forming. The foil MUST be on top of the pudding mixture. Let cool down to room temperature.
- Beat the room temperature butter with the powdered sugar and stir until frothy.
- Stir the amaretto into the pudding and then add the butter-sugar mixture spoon by spoon and stir thoroughly.
The finish
- Carefully roll up the rolling pin and fill it with three quarters of the buttercream. Scatter half of the toasted almond flakes on top and roll up the dough again.
- Sprinkle the Swiss roll with the rest of the buttercream and decorate with the remaining almonds.
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