John Myers
Swiss Roll Cappuccino
The perfect swiss roll cappuccino recipe with a picture and simple step-by-step instructions.
Cappuccino cream
- 1 tsp Baking powder
- 80 g Sugar
- 1 Pck Vanilla sugar
- 4 Eggs
- 1 pinch Salt
- 400 ml Cream
- 200 g Cream cheese
- 40 g Cappuccino powder
- 100 g Sugar
- 6 tsp San Apart
- First, the eggs, the pinch of salt, sugar and the vanilla sugar are mixed together until a creamy mixture has formed (approx. 10 min.). Now I fold the flour and the baking powder into the creamy mass. The dough can now be placed in a baking sheet lined with baking paper. It should then be smoothed out as well as possible and baked at 180 degrees top and bottom heat for about 10-15 minutes. In the meantime, I put a tea towel on my work surface and dust it with powdered sugar so that the biscuit doesn’t stick later. After the sponge cake is baked, place it on the tea towel while it is still hot so that the baking paper is on top. Then the baking paper is carefully peeled off and the sponge cake is rolled up with the tea towel. And so I let the biscuit cool down completely (about 30 minutes).
- Mix the cream cheese with the sugar, the cappuccino powder and 2 teaspoons of San Apart. Then I whip the cream with the remaining 4 teaspoons of San Apart and then fold it into the mixture. After the biscuit has cooled down completely, I spread the cappuccino cream on it and roll the biscuit roll in itself. Together with the tea towel I put the Swiss roll in the fridge for at least 2 hours. You can find the recipe video on my baking channel ReniasBackwelt.
Facebook Comments