Peppermint Swiss Roll
SWISS ROLL:
4 jumbo eggs, separated
180 g castor sugar...
250 ml cake flour
45 ml cocoa powder
7.5 ml baking powder
2.5 ml salt
45 ml cold water
SWISS ROLL:
4 jumbo eggs, separated
180 g castor sugar...
250 ml cake flour
45 ml cocoa powder
7.5 ml baking powder
2.5 ml salt
45 ml cold water
Method:
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg whites until stiff, beat the egg yolks and gradually add the castor sugar, beating all the time until creamy.
Sift the flour, cocoa, baking powder and salt together, add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon the mixture onto the prepared Swiss roll tray and bake for about 15 minutes, turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread with the peppermint crisp filling. Roll up again and cool down, spread the chocolate ganache over and sprinkle with extra grated peppermint crisp or just dust with more grated peppermint crisp.
PEPPERMINT CRISP FILLING:
250 ml cream
1x397 g tin of caramel treat
1 large peppermint crisp chocolate
Method:
Beat the cream until stiff.
Place the caramel treat into a bowl and mix with a fork, making sure the caramel treat is lump free and spreadable.
Grate the peppermint crisp chocolate and add 100g of the chocolate with the beaten cream to the caramel treat. Mix thoroughly.
Spread onto the swiss roll and roll up again.
CHOCOLATE GANACHE:
100 g milk chocolate
125 ml cream
Method:
Melt the chocolate in the microwave.
Beat the melted chocolate until it is shiny. Add the cream and mix thoroughly.
Top the swiss roll with the chocolate ganache and dust with the remaining grated peppermint crisp.
Pre-heat the oven to 180ºC.
Grease a Swiss roll tray and line with baking paper.
Beat the egg whites until stiff, beat the egg yolks and gradually add the castor sugar, beating all the time until creamy.
Sift the flour, cocoa, baking powder and salt together, add the sifted dry ingredients with the egg whites and water to the egg yolk mixture. Fold in using a metal spoon.
Spoon the mixture onto the prepared Swiss roll tray and bake for about 15 minutes, turn out onto a clean kitchen cloth that has been dusted with castor sugar. Roll up with the help of the cloth and cover with another clean damp kitchen cloth and cool a bit.
Unroll and spread with the peppermint crisp filling. Roll up again and cool down, spread the chocolate ganache over and sprinkle with extra grated peppermint crisp or just dust with more grated peppermint crisp.
PEPPERMINT CRISP FILLING:
250 ml cream
1x397 g tin of caramel treat
1 large peppermint crisp chocolate
Method:
Beat the cream until stiff.
Place the caramel treat into a bowl and mix with a fork, making sure the caramel treat is lump free and spreadable.
Grate the peppermint crisp chocolate and add 100g of the chocolate with the beaten cream to the caramel treat. Mix thoroughly.
Spread onto the swiss roll and roll up again.
CHOCOLATE GANACHE:
100 g milk chocolate
125 ml cream
Method:
Melt the chocolate in the microwave.
Beat the melted chocolate until it is shiny. Add the cream and mix thoroughly.
Top the swiss roll with the chocolate ganache and dust with the remaining grated peppermint crisp.
