User Manual

Cakes and small baked items, desserts and sweet dishes: 165
Nutty Swiss roll with nougat filling [Index: ] [Index: ]
MCRC00902154_BO_Nuss_Biskuitrolle_m_Nougatfuellung-015_F39MCRC00918040_SE_Nuss_Biskuitrolle_m_Nougatfuellung-004MCRC00900701_NF_Nuss_Biskuitrolle_m_Nougatfuellung-011_RZ0Sweet bakingCakesPreparation methodsBakingRecipe categoriesBaking
For approx. 8 slices
Baking tray
SPONGE MIXTURE:
6 eggs
125 g sugar
1 pinch salt
50 g flour
½ tsp baking powder
125 g walnuts, roughly chopped
FILLING:
100 g nut nougat
500 ml cream
2 sachets cream stiffener
IN ADDITION:
Greaseproof paper
Icing sugar for dusting
Sugar for the tea towel
Per slice
532 kcal, 34 g carbs, 39 g fat, 11 g protein,
2,9 BU
PREPARATION
1. Line the baking tray with greaseproof paper.
2. Preheat the oven.
3. Beat the eggs until light and fluffy. Gradually add the sugar and salt.
4. Mix the flour and baking powder and fold into the egg mixture using a whisk. Also fold in the
walnuts.
5. Pour the mixture onto the baking tray, spread evenly and bake as indicated.
6. Immediately after baking, turn the sponge base out onto a tea towel sprinkled with sugar. Brush
the greaseproof paper with a little water and peel it off carefully, but quickly. Carefully roll up the
sponge base using the tea towel and let it cool off.
7. Melt the nut nougat in the water bath or in the microwave and then stir until smooth with 100 ml
cream.
8. Whip the remainder of the cream until semi-stiff. Add the cream stiffener and the nougat mixture
and whip until very stiff.
9. Roll the cooled sponge roll out of the tea towel. Coat with the nougat and cream mixture and then
roll up again.
10. Sprinkle with icing sugar before serving.
Setting procedure:
Top/bottom heating
180 °C
Preheat
Added steam, low
Baking time: 25-30 minutes
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