Halloween Choc-Cream Roulade

It’s finally halloween again, the time you can dress up as anything you like and nobody can really judge you 🙂

I made a couple of treats, no tricks, this past weekend and all Halloween themed! I’ll start with the Roulade or Swiss Roll.

INGREDIENTS:

For the roll:

4 eggs (separated)

120 gr sugar

100gr flour

1tsp baking powder

2-3tbsp warm water

60gr soft butter

For the filling:

250 gr thickened cream

100gr chocolate buttons

orange and black food colouring

printed stencils (see pics below)

Turn oven on 180°. Line a rectangular tray with parchment and lightly grease it with spraying oil. I printed these pumpkins to use as stencils. So place them on the tray and covered with parchment paper.

stencils

Set the egg whites aside and mix yolks and sugar till pale. Add flour baking powder, water and butter until combined. Set aside and beat the egg whites reaching soft peaks.

With a spatula or metal spoon fold the egg whites with the rest of the batter mix. Pour 1/4 or the batter in a separate bowl and add the black to it. Mix. Pour the black batter in a piping bag with a very thin nozzle and start drawing the pumpkin outlines. Take out the paper from under the designs very carefully. Put in the oven it in the oven for literally 2 minutes timed!

Colour the rest of the batter orange, when the 2 minutes are up, pour the rest in the tray to and put in the oven for 10-12 minutes.

Take off the tray and cover with a damp clean tea towel until completely cooled.

In the meantime you can melt the chocolate in the microwave (30seconds at the time, stirring each time) and whip the cream.

Spread chocolate on the swiss roll and the evenly cover with cream, and start rolling along the long side of the pastry. Help yourself with the parchment paper to roll. And there you go!

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Cut the extremities to make it even and put in the fridge for at least an hour before serving.

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Ciao For now! xox

Peaches and Cream Swiss Roll Cake

It has been, or better yet seems like, an eternity since I’ve been able to bake or have actually wanted to start bake again after my two week holiday 🙂

I wanted to come with a bang with my little swiss roll didn’t come as I’d hoped for, in regards to looks but taste wise it is always there 🙂

INGREDIENTS

For the roll:

4 eggs (separated)

120 gr sugar

100gr flour

1tsp baking powder

2-3tbsp warm water

60gr soft butter

Food colouring (I used blue)

For the Filling:

300ml thickened cream

400gr canned peaches

Turn oven on 180°. Line a rectangular tray with parchment and grease it spraying oil.

Set the egg whites aside and mix yolks and sugar till pale. Add flour baking powder, water and butter until combined. Set aside and beat the egg whites reaching soft peaks.

With a spatula or metal spoon fold the egg whites with the rest of the batter mix. Pour 1/4 or the batter in a separate bowl and colour. Pour the blue batter in a piping bag and start drawing swiggly lines and circles. There is no specific design for this, I just wanted to try the technique behind it.

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Freeze for 20 minutes. My freezer literally broke down a couple of weeks ago and it didn’t freeze as well as it should have so it smudged the design quite a bit in the later stages. On the other hand, the design might have been to intricate and should have more white space. I’ll have to try this again for either longer, or try baking this layer first and then the rest. Once it has set, pour the rest of the batter on top, spreading it evenly and then bake for 20 minutes.

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take out of the oven, leave it to cool for a couple of minutes and then roll to avoid it cracking when the filling is in. Let it cool completely.

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In the meantime whip the cream and drain the peaches.

Unroll the cake and spread the cream and position the peaches. When rolling, eliminate the excess cream from the sides.

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And it is ready! Refrigerate until it’s time to serve. Enjoy! ciao for now! xox

Rainbow Passionfruit Swiss Roll Cake

I just needed to bake something after these weeks of never-leave-the-computer to finish (or start) assignments for the end of semester. These weeks are going to be tough, but we will get through it!

I initially fancied something with pumpkin but I quickly changed my mind as soon as I saw some passionfruit on the shelves….

INGREDIENTS:

For the roll:

4 eggs (separated)

120 gr sugar

100gr flour

1tsp baking powder

2-3tbsp warm water

60gr soft butter

For the filling

3 passionfruit

100ml cream

150gr cream cheese

4 food colouring

Turn oven on 180°. Line a rectangular tray with parchment and grease it.

Beat the yolks and the sugar till fluffy and pale. Add the baking powder, the flour, butter and 2 tbsp of water. If the batter is still to stiff, add another bit of water.

Whisk the egg whites reaching hard peaks, and with a metal spoon, fold in the batter half at the time.  

Divide the batter in 4 bowls and colour them with a couple of food colouring drops (i used blue, red, green and orange- by mixing red and yellow)  

Make a line of each colour along the long side of the tray. It should be enough to make two lines of each colour   

 Leave in the oven for 20minutes.

Take out. Let it cool for a minute or two then roll and let it rest.   

 In the meantime make the filling. Whip the cream and then add the cream cheese and the passionfruit.

Once the roll is completely cooled, spread the cream in it. Careful not to overload it as it will come out when you roll it up again.   

  Cut the end.  
Now it’s ready to be devoured! 🙂 

 Enjoy. Ciao for now! xox

Charlotte Royale (Swiss Roll Cake)

Between work, club event and uni I haven’t actually been able to spend any quality time with friends. I think you loose sight of things like this especially when you have so much to do and so many plans and goals. So I think I managed to hook a good group with this baby here 😛

INGREDIENTS:

8 yolks

10 egg whites

1 cup sugar+ 1/2 cup sugar (keep separate for the filling)

1 cup veg oil

2 cups flour

2tbsp water

1tsp cream of tartar

800ml thick cream

1/2 cup icing sugar

1tsp baking powder

250gr chopped strawberries

2 gelatine sheets

3/4 cups of milk

Jar of mixed berries Jam

250 gr cream cheese

For the Roll:

Turn oven on 180°. Spray two rectangular trays and a round cake tin (9inch) with oil, line with parchment, spray the parchment also and then sprinkle with some flour.

 
In a bowl mix flour, 2cups sugar, baking powder. In another bowl whisk yolks, oil, water and beat until pale and then add the dry ingredients. If the batter is too sticky or hard to mix, add drops of water till it becomes liquid.

   
 With clean and dry whisks, beat the egg whites in a separate bowl to reach stiff peaks. Add cream of tartar when peaks start forming. With a metal spoon, add half of the eggs whites in the batter and fold in. Add the rest once it’s combined evenly. 

 
Pour the batter int the trays, avoid making them overflow and then pour a thin layer in the round cake tin or whatever is left. This is the doubled amount and slightly changed recipe that i found so it should be more than enough to fill all three trays.

   
 Put in the oven for 20mins or until golden. 

 
Take out, let rest for a minute (or you will get really burnt) and roll the rectangular cakes so they don’t crack when you fill them. Leave the round cake aside.

   
 When they are completely cooled unroll and spread a layer of cream cheese and top it with jam. Roll again and place in the fridge for it to set, so when you cut it, it will be clean cut and not messy (which is what happened with the second roll I did. I was in a rush and didn’t let it set, so all the jam came out and it didn’t look as neat as it should’ve).

  
In the mean time, you can whip all the cream and add the icing sugar bit by bit whilst whisking. Take a large bowl, line it with foil. With a serrated knife, cut the roll 2cm each slice.

  
Cover the bowl with the slices. Make sure there are no gaps, so you can mould and lightly press on the slices to fit perfectly. Spread the whipped cream in the bowl. This is close any potential holes 🙂 Put it in the fridge.

   
   
Sink the gelatine in water to soften it. In saucepan, mix the milk and the rest of the sugar, let it heat till it starts simmering. Take off from heat and add the gelatine till combined. Place the saucepan in a bowl of cold water to let it cool quicker.

Get the cream out of the fridge, add the milk and the chopped strawberries. It will look very liquid. Now get the caked bowl and pour the cream-gelatine inside. Now cover with the round cake layer you made previously. Make sure it covers all the surface, tuck it in slightly. Put in the fridge for at least 2 hours. I put at the very back as it is the coldest. I was terrified it wasn’t going to work!

   
 Now, because it was the first time I made this and didn’t want to make a mess, I tipped the cake over a baking tray, in case it didn’t stand. But it DID!!!

   
 It was delicious! As a tip for next time I would maybe add an extra gelatine or do a different filling, cuz as I was cutting the slices it sort of came apart as the cream is really soft. So If I had some kind of mousse or even ice cream would be amazing, it would’ve kept its shape for longer.

  
Enjoy! Ciao for now. xox

Cinnamon Rolls

At work we’ve decided to host the Biggest Morning Tea to support the Cancer Council by organising a fundraising breakfast. I always said that food is the best way to attract people 🙂 Open their hearts…. and their stomachs!

Morning-Tea

So I decided to make Cinnamon Rolls, which I absolutely love, but never made. And I am proud to say that I have finally defeated dry yeast and know how to use it YAY: Valentina 1 Yeast 0.

INGREDIENTS (makes 12)

1 (1/4 ounce) package dry yeast
1 cup warm milk
1⁄2 cup granulated sugar
78gr cup butter
1 teaspoon salt
2 eggs
4 cups flour

FILLING

1 cup packed brown sugar

2 1⁄2 tablespoons cinnamon
50gr cup melted butter

ICING

50 gr butter
1 1⁄2 cups powdered sugar
2⁄4 cup cream cheese
1⁄2 teaspoon vanilla
1⁄8 teaspoon salt

Put the yeast in the warm milk and let it rest for 5 mins at least then put all the other ingredients in and knead it on a slightly floured surface. When it forms a nice elastic and soft ball, put it in an oiled bowl, cover it and place in a warm place for an hour (I put it in the oven with only the light on)

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While the dough is rising, prepare your tray. Get some parchment paper and spread butter on it. I used a cube and then a fork to smear it.

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The dough should be double the size now. On a floured surface, roll the dough to make a rectangle. Don’t make it too thin!

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Get the melted butter and spread it on the dough. Mix the cinnamon and the sugar with your hands and pour it on the dough. With your hands spread it to cover all the dough. There might be some excess, but try to spread as evenly as you can and leave it anyways.

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Now roll the dough from the long side to make a long sausage like shape.

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Cut both ends (you can keep of throw them. I ate them raw 😛 )

Cut the sausage in similar size rolls big/small enough to make 12. Place of the rolls in the tray. Keep some spaces between them as you will put them away for another 30min so they keep rising before putting them in the oven.

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Turn oven on 200° and leave in for 10 minutes.

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In the meantime, get all the ingredients for the frosting in a bowl and whisk together till soft and fluffy.

Take the rolls out and spread the frosting on them.

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Once they cooled down, I brushed the frosting from the sides on top of the rolls, which formed streaks and make them look much neater and visually appealing.

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Well hope you manage to make these and eat them too 🙂

next.. soufflés 🙂 🙂

Ciao for now! xox

 

 

Chocolate Log Cake

hey hey hey!! 🙂

It has been waaaaaay too long since I even touched an oven since I left for my trip in Asia ( which was great thanks for asking) 😛

So, I missed a very important birthday and had to find a way to be forgiven.. The birthday boy’s request was a chocolate log cake and that is what he got!

INGREDIENTS:

For the swiss roll

125gr sugar

4 eggs (separate yolks and whites)

60 gr butter, soft

100gr flour

1 tsp baking powder

1 tbsp warm water

For the filling

300 gr thickened cream

Chocolate buttercream (mix together 150gr butter, 180gr melted chocolate, 200 gr icing sugar)

To start, turn on the oven at 180°.

Whisk sugar and egg yolks till fluffy and pale then add the flour, baking powder and the butter and put aside.

With clean whisks, work on the egg whites till soft peaks form then combine a bit at the time with the rest of the mix.

Cover a tray with parchment, pour the mix and spread to cover the whole tray as evenly as possible. Place in the oven for 12 minutes.

Place a new, and larger, piece of parchment on the counter. Take out the baked cake sheet, let it rest for a minute and then transfer it on the new parchment. I just took out the cake from the tray, placed the new paper on top and flipped it. Slowly, roll the cake with the paper so it’s easy to roll it and avoids cracking when its cool and filled with cream.

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While the roll is cooling down, whisk up the buttercream by combining all the ingredients together. Just make sure the butter is SOFT and the melted chocolate is in fact COOL, otherwise it will all melt away. After which you can whisk the thickened cream. I did the whole jar cuz I’m a fatty 🙂

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Unroll the cake. Spread some of the buttercream inside, not too much a very thin layer will suffice. Then put as much cream as you like. It will most likely come out the sides but it can be cleaned up so no worries.

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Roll the cake again. Help yourself with the parchment just make sure it doesn’t roll in the cake!

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Usually there are jagged/uneven ends so you would cut them to make a more even shape.

Cover the roll with the rest of the buttercream and smooth it as much as you can. Make sure to cover everything don’t want to miss a spot 🙂

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With a fork draw some wavy lines on the roll to make it look like a tree trunk/log.

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As a final touch, lightly dust with icing sugar (snowy effect, this is usually a Christmas treat).

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And voilà.

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Enjoy!

Ciao for now! xox