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Heart Shaped Swiss Roll
Dessert

Heart Shaped Swiss Roll

1 u 30 minVoor 8Nutri-Score D€€
van @cookingwithamyy7 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • egg whites (for the pattern)Zuivel15 g
  • powdered sugar (for the pattern)Voorraadkast15 g
  • softened butter (softened, for the pattern)Zuivel15 g
  • all purpose flour (for the pattern)Granen15 g
  • pink and white gel food coloring (for the pattern)Overig5 g
  • egg yolks (for the cake)Zuivel5 stukken
  • vegetable oilVoorraadkast60 ml
  • milkZuivel70 ml
  • all purpose flour (for the cake)Granen90 g
  • vanilla extractVoorraadkast10 ml
  • pink food coloring (for the cake batter)Overig3 g
  • egg whites (for the meringue)Zuivel5 stukken
  • caster sugar (for the meringue)Voorraadkast75 g
  • heavy whipping cream (cold)Zuivel250 ml
  • granulated sugar (for the filling)Voorraadkast35 g
  • fresh raspberries (fresh)Groente en fruit125 g

per portie

Voedingswaarden

255kcal

Koolhydraten
22 g
Eiwitten
5 g
Vetten
16 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Garde
  • Handmixer
  • Bakplaat
  • Zeef
  • Spatel
  • Spuitzak
  • Keukenweegschaal
  • Oven

stap voor stap

Bereiding

  1. Make the pattern batter

    • Whisk the egg whites with the powdered sugar until smooth.
    • Add the softened butter and flour and mix to a smooth paste.
    • Divide the batter and tint one part pink and one part white with gel food coloring.
    Stap 1

  2. Pipe the hearts

    • Pipe heart shapes onto a baking tray lined with baking paper.
    • Freeze the tray for 10 minutes so the pattern sets.
    Stap 2

  3. Make the cake batter

    • Whisk the egg yolks with the vegetable oil, milk and vanilla extract.
    • Sift in the flour and mix until smooth, then tint with pink food coloring.
    Stap 3

  4. Whip the meringue

    • Beat the egg whites, gradually adding the caster sugar, until stiff peaks form.
    Stap 4

  5. Combine and bake

    • Fold the meringue into the cake batter in batches until no streaks remain.
    • Pour the batter over the frozen pattern and smooth the top.
    • Bake in a preheated oven at 160 °C for 25 minutes.
    Stap 5

  6. Pre-roll the cake

    • Turn the cake out onto a sheet of baking paper and peel off the base paper.
    • Make diagonal cuts at both ends of the cake.
    • Roll the cake up while still warm and set in the fridge for 30 minutes.
    Stap 6

  7. Whip the filling

    • Whip the cold heavy whipping cream with the granulated sugar to firm peaks.
    Stap 7

  8. Fill and roll

    • Unroll the cooled cake and spread the whipped cream over it.
    • Scatter the fresh raspberries over the cream.
    • Roll the cake up again tightly.
    Stap 8

  9. Chill and serve

    • Refrigerate for 3 hours or overnight before slicing.
    Stap 9
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