Swiss roll with mandarins
Delicious swiss roll with mandarin filling, which the blogger Korbi of Korbis Backwerk prepared with Blechrein Girls.
160 g sugar
160 g flour
4 tablespoons cold water
¼ TL Baking powder
Food colouring at will
Blechrein Baking Paper Boys
For the filling:
1 vanilla sugar
1 tin of mandarins
- first prepare a swiss roll dough as follows. Beat the eggs with sugar and water until creamy, fold in the flour and baking powder by hand and whisk.
- put about 6 tablespoons of the dough in another bowl and stir in food colouring of your choice until the desired colour is achieved. Repeat the previous step for more colours.
- prepare the piping bag (if you don't have a premade one, you can also roll up a sheet of Blechrein in a funnel shape and cut a small hole at the tip). Line the baking tray with Blechrein Girls.
Tip: To prevent the baking paper from slipping, put some water or dough between the baking tray and the baking paper.
- paint the motif with the coloured dough. Place it in the preheated oven at 180 to 200 °C for about one to two minutes so that the painted motifs dry slightly.
Tip: Use a toothpick to trace the finer points of the motif.
- take the baking tray out of the oven and spread the remaining non-dyed dough evenly over the baking paper with the filled motifs. Bake the dough in a preheated oven at 180 - 200 °C (top and bottom heat) for a some10 minutes until it becomes golden brown.
- after baking, turn the finished dough onto a sugared cloth. Remove the sheet of Blechrein and turn the cake base.
- for the mandarin filling, whip the cream with San Apart and vanilla sugar until stiff and spread it on the biscuit. Spread the drained mandarins on top.
- Now carefully roll the biscuit with slight pressure to a swiss roll.