Almond and Raspberry Swiss Roll
Almond and Raspberry Swiss Roll — a Komplet recipe in 3 components, makes 3. Uses Cream Stabiliser (Emix EmiFOND), Neutral – 2 kg.
- whipping time
- 4 min
- baking temperature
- 200 °C
- baking time
- 8 min
- glaze heating temperature
- 40 °C
Ingredients
Sponge
| Ingredient | Quantity |
|---|---|
| GOURMET Almond | 1500 g |
| Eggs | 900 g |
| Oil | 300 g |
| Water | 300 g |
Cream
| Ingredient | Quantity |
|---|---|
| Volu Cream (ready-made) | 1500 g |
| Cream Stabiliser (Emix EmiFOND), Neutral – 2 kgKomplet Neutral Stabilizer (2 kg) | 150 g |
| Frozen raspberries | 500 g |
| Sugar | 100 g |
Decoration
| Ingredient | Quantity |
|---|---|
| Volu Cream (ready-made) | 200 g |
| Kiddy Gusto SOFTY/RSPO-SG | 500 g |
| Oil | 100 g |
Method
- Sponge
Combine the almond sponge ingredients and mix on medium speed using a flat beater. Spread the finished batter onto 3 baking papers (40 × 60 cm) and bake.
- Cream
Defrost the raspberries and mix them with the sugar and KOMPLET Neutral Stabilizer. Add the raspberry mixture to the whipped Volu cream and mix thoroughly. Divide the cream into 3 rolls, spread it and roll up.
- Decoration
Spread Volu cream on top of the rolls. Combine the oil and KOMPLET Kiddy Gusto and heat to 40 °C. Pour the finished glaze over the rolls.
Komplet recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.