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- Dish type
- Sponge cake
- Swiss roll
This Russian log cake with a soured cream filling is light, flavorful, and moist.
1 person made this
- 3 eggs
- 60g caster sugar
- 2 tablespoons warmed honey
- 375g plain flour
- 1 teaspoon bicarbonate of soda
- For the icing
- 500 to 800g soured cream
- 200g caster sugar
- 500g vanilla flavoured quark or vanilla flavoured Greek yoghurt
MethodPrep:10min ›Cook:1hr ›Extra time:8hr chilling › Ready in:9hr10min
- Preheat the oven to 220 C / Gas 7.
- Beat eggs with 60g sugar and warm honey. Add flour and bicarbonate of soda. Stir till smooth. If the mixture is runny add more flour. It should be firm enough to roll it out.
- Divide into three equal portions. Evenly sprinkle flour on top of greaseproof paper or baking try. Roll out each portion about 5mm thick right on the paper or baking tray. Cut into 1 to 1.5cm wide strips and place strips on the baking tray, leaving space between the strips so they won't stick together when baking.
- Bake until dark golden, about 5 to 7 minutes. While still warm, trim the strips to the required length.
- For the icing, beat soured cream with sugar and add quark. The icing should be thick and spreadable.
- Cover your working surface with cling film or foil. Spread with a little icing, arrange the honey strips on top leaving space between them. Cover with icing. Place a second layer of pastry strips on top, spread with icing etc. until you’ve used all the strips.
- End with a layer of icing. Also cover the sides with icing. Using the cling film, roll up the cake like a log. Refrigerate for at least 8 hours.
- Transfer the cake to a serving plate. If there is not enough icing on top, add some more. Decorate to resemble a log.
If the pastry strips are too thick, it will be difficult to shape the cake into a log. In that case you can still make a triangular or square cake, or a loaf tin to make a rectangular cake. Line the tin with cling film or foil, and then fill it with layers of pastry strips and icing.
Reviews & ratingsAverage global rating:(5)
THERMOMIX ® RECIPE
Put all Dry ingredients except castor sugar into Tm5 bowl and mix 10sec Sp 5, set aside.
Place in castor sugar into TM bowl mill 10sec sp 9. set aside.
Wash and dry bowl thouroughly.
Seperate eggs. Put egg Yolks aside.
Insert Butterfly whisk into TM bowl
Add egg Whites. Without MC Whip 2-4mins speed 3. Check stiff peaks have formed.
add sugar over 3 minutes, 1 Tablespoon at a time.
Beat Egg yolks lightly with a fork, gradually add slowly over 2 minutes.
Add melted honey and water
Add Dry Ingredients mix speed 3, 10 seconds. Srcape down sides.
Mix speed 3, 10 seconds. If not all combined use a spatular to gently fold in. Spread mixture onto a baking tray lined with Baking paper
Take Sponge out of the oven, immediately turn onto a clean dampened tea towel sprinkled with castor sugar. Roll sponge incorporating the tea towel.
While Baking prepare a clean tea towel onto bench. sprinkle with castor sugar.
Classic Swiss Roll Recipe
I am here to talk to you about one of my all-time favorite desserts . The simple but tasty Swiss Roll. My story with the Swiss roll began when I was 12 years old. The Christmas holidays have always been special to me as I spent most of my school years in a Catholic school in Baroda. And although the festival and the holiday season were reasons enough to cheer, it was made extra special because my father&rsquos birthday happens to be on the 23rd of December which falls bang in the middle of the holiday season. And so the year I turned 12, I insisted that we all got ourselves some Christmas desserts to celebrate!
My dad drove me to the only 5-star hotel that we had in our town back then in the mid-90s and I marched into the bakery section. I was blown away with the range of sweet treats that they had on display. But one thing that caught my eye, was this beautiful cake dessert with swirly patterns- the beautiful Swiss Roll. I had one taste of it and I knew then that I had found something special. And since then it became a ritual. Every year we would celebrate my dad&rsquos birthday and Christmas with a Swiss Roll. After I moved out, I lived in many places around the world. However, one thing remained constant. From Mumbai to Paris to London, I have always traveled back to Baroda for the Christmas holidays and we have always had our Swiss roll as a family to celebrate this special time.
And so the other day when my mother in law who lives in Dublin sent me the photos of her quarantine baking and I saw that she had baked this delectable sweet treat, I was ecstatic and nostalgic at the same time. I immediately asked for the recipe and here&rsquos my attempt at baking this most special of desserts which bring back so many special and happy memories for me. I hope you enjoy this recipe as much as I have enjoyed this over the last 2 decades of my life.
How to make Ham and Swiss Sliders:
Preheat oven to 350. Cover 9吉 baking pan with foil. Spray with cooking spray.
Remove rolls from package in one piece.
Cut entire slab of rolls in half lengthwise. (You will end up with one slab of “tops” and one slab of “bottoms”.)
Place bottom slab in foiled cover pan.
Layer with half of the ham , then the Swiss cheese, then the rest of the ham.
Melt butter in microwave and whisk in remaining ingredients (except parm. cheese and parsley). Pour evenly over rolls.
Cover with foil and let sit for 5-10 minutes.
Bake covered for 20 minutes.
Uncover and cook 5 additional minutes.
(Optional) Sprinkle with Parmesan cheese and parsley.
Slice into individual sliders and serve warm.
Mocha Swiss roll
Mocha Swiss Roll Photograph: for the Guardian
For the cake
1 quantity basic genoise sponge batter
2 tbsp cocoa powder
1 tbsp very strong black coffee, cooled
For the buttercream
75g unsalted butter, melted
1 tbsp cocoa powder
1 tbsp very strong black coffee
150g icing sugar
Icing or caster sugar, to dust
1 Line a (roughly) 22 x 33cm swiss roll tin, roasting dish or shallow tray with baking parchment. Preheat the oven to 200C/400F/gas mark 6.
Photograph: for the Guardian
2 Prepare the genoise sponge batter as above, sifting the cocoa powder in along with the flour and stirring in the coffee with the melted butter.
3 Pour the batter into the prepared cake tin and gently level it using the back of a spoon. Unlike some other cakes it won't melt down to a flat layer in the heat of the oven: if it enters the oven asymmetrical, it will leave it asymmetrical, too. Bake for 9-11 minutes, or until springy to the touch and just beginning to shrink.
4 Let the baked sponge cool for a minute or two then turn out on to a sheet of baking parchment dusted all over with sugar. Peel the original piece of parchment off of the sponge. Now roll up the sponge with its dusted baking parchment – the parchment will stop the layers sticking to each other – to a roughly 22cm long roll. Sit with the join underneath to stop it unfurling then let cool.
5 Beat the butter and cocoa powder for the buttercream together until smooth. Add the coffee and half of the icing sugar, stirring to combine. Gradually add the remaining icing sugar. Leave it at room temperature while you wait for the sponge to cool completely.
6 After 30-45 minutes the sponge should be cool. Unroll it, spread evenly with the buttercream and roll back up, this time without the layer of baking parchment.
Make-Ahead Hawaiian Sweet Roll Sliders
I love these easy Make-Ahead Hawaiian Sweet Roll Sliders! There, I’ve said it. This easy freezer meal is my go-to for potlucks, picnics, family get togethers – anywhere I need to take food for a crowd! They are so simple to make, and quick to reheat. And the taste is out of this world delicious!
They also make a fabulous light freezer meal option for lunches or dinners on hot summer nights. Plus, no kid has ever complained about having to eat them, not even once, so that is a HUGE win at my house!
There is just something uniquely delicious about warm ham, melty cheese, and sweet tangy mustard all wrapped in a warm sweet roll that will have you, or your guests, craving more!
Making the Sweet Roll Sliders
For the sandwiches, you’ll need a package of sweet rolls (King’s Hawaiian or similar), sliced ham (thin sliced is better), sliced Swiss cheese and a bottle of honey mustard salad dressing.
To start, take your rolls and carefully slice through the entire bunch, so you’re left with one large top piece and one large bottom piece.
Carefully separate your top and bottom pieces and lay them side by side.
Then spread your dressing on both pieces. You can use a bottle of honey mustard, but my family likes the honey mustard salad dressing because it is just a little sweeter. Plus I usually have plenty of it hanging out in my pantry or fridge.
Next, lay out your pieces of cheese to cover your bread.
If you are making these for a potluck or outdoor picnic, you can cut the cheese into smaller sections that match up with each individual roll, so that the sandwiches can be pulled apart easily. But when we make these for home, I just lay the full slices (of both cheese and meat) on and then cut the sandwiches once they come out of the oven.
Next comes the ham. Layer it on the bottom half of your rolls. I used an entire package, and even still husband always claims it “needs” more, but I’ll let you decide for yourself how much to ad.
Carefully flip your top portion of the rolls (with the cheese on it) and lay it over your meat.
A Note About Containers for Freezing
To prep these as a freezer meal, carefully pick up your giant sandwich and place in a freezer container.
I love these steam table pans – these are half size deeps. They are 9吉 and about 3 inches deep. I find mine at Sam’s Club. But if you’re not a Sam’s Club member or don’t have a Sam’s Club close by, you can find them online HERE (affiliate link), or at most restaurant supply stores. I’ve also seen them at dollar stores and Walmart, often labeled as a “roaster”.
If you want to skip the freezer and just make these right now (and who wouldn’t, I mean really?), place them in a foil-lined 9吉 baking dish. Or a steam table tray works, too!
Don’t leave any of that buttery deliciousness in the bowl – you want it ALL on those sandwiches, every last drop!
Freezing Your Hawaiian Sweet Roll Sliders
Now, simply cover and label! (I get these aluminum lids for the steam tray pans at Sam’s Club, where oddly enough they sell the pans in a pack of 36 and the lids in a pack of 30…kinda like that 8 hot dogs and 10 buns deal…ha ha ha!) *still scratching my head on this one*
BUT – you don’t have to have the aluminum lids. You can cover with just regular ol’ aluminum foil and they will do just fine. No need to get fancy.
Be sure to include the date and reheating instructions!
These babies will live happily in your freezer for up to 2 months. But once you’ve tasted them, you’ll know you’ll probably never have to worry about them staying around that long. Promise.
When you’re ready to feast, pull your tray out of the freezer and allow it to thaw in your refrigerator overnight. Then, simply pop the tray of sliders into the oven and bake, covered, at 375 degrees Fahrenheit about 20-25 minutes.
Customize Your Hawaiian Sweet Roll Sliders
Although I used a lot of pictures to help show steps, these really only take minutes to make! Don’t be afraid to try different combinations of meats and cheeses – whatever you or your family like! And you can change out the dressing, too. Try mayo, or ranch. Turkey and cheddar would be a yummy combination, or go wild with ranch dressing, sliced chicken, cheddar cheese and maybe even some bacon!
(For a smaller meal size if you’re only cooking for one or two, you can split this meal in half and place each half in two smaller trays. I found some trays that were about half the size of the normal ones, in a pack of 3, with lids, at the dollar store!)
If you like these Hawaiian Sweet Roll Sliders, check out this recipe for Prep-Ahead Teriyaki Sliders with Broccoli Slaw – my family loves them!
- 1 tablespoon olive oil
- 1 large red onion, sliced
- 12 dinner rolls, split
- ¾ cup honey mustard dressing (such as Ken's Steak House®)
- ¾ pound honey ham, thinly sliced
- 2 cups shredded Swiss cheese
- 2 tablespoons butter, melted
- ½ teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a skillet over medium heat. Add sliced onion cook and stir until softened, about 10 minutes. Remove from heat.
Spread honey mustard dressing on the top and bottom half of each roll. Line the bottom of a 9x13-inch baking dish with the bottom halves of the rolls. Layer cooked onion, ham, and Swiss cheese over the bottom halves of the rolls. Cover with top halves of the rolls.
Combine melted butter and Worcestershire sauce in a small bowl brush evenly over the tops of the rolls. Cover baking dish with aluminum foil.
Bake in the preheated oven until lightly browned and the cheese has melted, 12 to 15 minutes.
Parmesan Ham and Swiss Crescent Roll Recipe
Pillsbury Crescent Rolls have been around for ages. I remember eating them fresh out of the oven when I was a kid. They were just served on the side with a meal, but now they are included as part of the meal in so many fabulous recipes.
I made this Parmesan Ham and Swiss Crescent Roll recipe for my family the other day, and they gobbled them down quickly! I’ll admit, I ate quite a few myself! I think this will be added into the regular rotation because it fits my strict criteria: 1) quick 2) easy 3) kids like it
I had my daughter help me slather on some honey mustard to start with. Then added a slice of ham and split the swiss cheese in half, then rolled it up. Sprinkled on some Italian seasoning and parmesan, and done! For my family of 6, I used two packages of crescent rolls (8 in each) for a total of 16 altogether. See a little collage below of my step by step (easy) process.
No bake swiss roll recipe | parle-g biscuit swiss roll | no bake chocolate roll cake
no bake swiss roll recipe | parle-g biscuit swiss roll | no bake chocolate roll cake with detailed photo and video recipe. a unique biscuit based cake roll recipe made with parle-g biscuits and milk powder-based mawa. it is an ideal dessert cake recipe which can be made within minutes with very minimal ingredients. it is moist and creamy hence it would be very well appreciated by all age groups.
no bake swiss roll recipe | parle-g biscuit swiss roll | no bake chocolate roll cake with step by step photo and video recipe. swiss roll is known for its bright coloured contrasting appearance and for its creamy and mouthwatering taste. however, it comes with a lot of overhead of preparing and baking the outer layer first and then rolling it with light coloured creamy stuffing. but then there is no-bake swiss roll made with biscuit powder with instant milk powder mawa to get the same taste and texture.
i am not a huge fan of no-bake recipes. i feel it is a short cut recipe to the established popular recipes. however, there are certain recipes which actually exceeds the traditional one. biscuit based swiss roll recipe is one such option for you. the best part of this recipe is no baking and also minimal use of stovetop. i have used stovetop to make instant mawa, but if you get it from the grocery store, you would avoid that step too. i personally make it when i have some plan to visit my friend’s place and they got kids. because the dessert is attractively layered and moreover it has the goodness of parle-g biscuits. in addition, the cocoa powder and the instant mawa takes the recipe to the next level.
furthermore, i would like to add some more tips, suggestions and variations to no bake swiss roll recipe. firstly, there isn’t any hard and fast rule to use only parle-g biscuits for this recipe. you may use any other biscuits like marie biscuits, gooday or even tiger biscuits. however, avoid biscuits which are soft and has cream in between. secondly, the mawa stuffing can be replaced with any other creamy white coloured stuffing. you may also use sweetened coconut, cashew powder or whipped cream. lastly, i have placed the roll in the refrigerator so that it becomes slightly hard. you may also place it in the freezer for 10 minutes to hasten the process.
finally, i request you to check my other related eggless cakes recipes collection with this post of no-bake swiss roll recipe. it mainly includes my other related recipe variations like, bread cake, oreo cake, biscuit cake, honey cake, dilpasand, chocolate swiss roll on pan, moist chocolate cake in cooker, mug cake in pressure cooker, chocolate banana cake, marble cake. further to these i would also like to mention my other related recipe categories like,
Matcha Roll (Green Tea Swiss Roll)
She baked us a nice Match Roll, or Green Tea Swiss Roll.
Green Tea is widely used in Japanese cuisine, especially in desserts and baking.
Get a cup of tea or coffee, sit back, and enjoy!
I am finally back after a very long break.
Lately, I have been spending quite a lot of my time experimenting with Japanese cooking and baking.
I love Japanese pastries and cakes and it is simply irresistible.
It is just so perfect and delicate.
One of my favorites is the Matcha Roll and it is always on my TO EAT list whenever I visit Japan.
After some trial and error, I finally get the Matcha Roll recipe that I love.
And I wanted to share it with the readers on Rasa Malaysia.
Matcha roll is actually a combination of cottony soft sponge cake rolled with fresh cream and cooked adzuki beans (red beans).
It is so soft and moist that the cake is gone the very moment you slice it for serving.