Swiss Roll | Biskuitroulade

This type orolle3f cake is known around the world and local versions have developed in various countries over time. The name “swiss roll” might suggest otherwise, but in fact this cake has its origin in Austria. The typical Viennese version – “Biskuitroulade” in German – is simply filled with apricot jam.

Vienna is known for its pastries and cakes – some of the most popular ones like Sachertorte are quite time-consuming in their making. This roll however is an easy introduction into the art of Viennese (or Austrian) pastries and cakes – it only takes a few ingredients and little time to prepare and if sticking to some basic rules, success is guaranteed.

german

 

Recipe | preparation time 30 minutes

Ingredients:

  • 4 eggs
  • 80g sugar (+some extra)
  • 1 Tbsp vanilla sugar or 1 tsp vanilla extract
  • 120g flour
  • 1/2 tsp baking powder
  • pinch of salt
  • 150g apricot jam
  • icing sugar

Preheat the oven to 200°C top and bottom heat. Separate the egg whites from the yolks and whip the egg whites, together with 40g sugar and a pinch of salt, to peaks. Mix the egg yolks with the other half of the sugar and the vanilla and stir until creamy. Carefully combine the two egg and sugar mixtures. Sieve the flour and the baking powder on top and fold it in.

Line a baking tray with baking paper and evenly spread the dough onto it – spread it into a rectangle about 0.5 to 1cm thick. Bake the biscuit in the preheated oven at a mid-height for 10 minutes. In the meantime, lightly dust a clean tea towel with some sugar. Once your biscuit is done, transfer it onto the tea towel (top facing the towel) and carefully remove the baking paper.

It is important to roll up the biscuit while it is still warm and flexible, otherwise it might tear when trying to roll it. Therefore, spread the jam on top of the biscuit immediately after removing the baking paper and roll it up. Wrap it in the towel to keep it in shape while you let it cool for about 10 minutes. Unwrap again and lightly dust your biscuit roll with some icing sugar before serving.

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Rezept | 30 Minuten Zubereitungszeit

Zutaten:

  • 4 Eier
  • 80g Zucker (+ ein extra)
  • 1 EL Vanillezucker oder 1TL Vanilleextrakt
  • 120g glattes Mehl
  • 1/2 TL Backpulver
  • Prise Salz
  • 150g Marillenmarmelade
  • Staubzucker

Den Ofen auf 200°C Ober- und Unterhitze vorheizen. Die Eier in Dotter und Eiklar trennen und die Eiklar mit 40g Zucker und einer Prise Salz zu Schnee schlagen. Danach die Dotter mit der anderen Hälfte des Zuckers und der Vanille cremig rühren. Die beiden Ei-Mischungen vorsichtig zusammenrühren, Mehl und Backpulver darüber sieben und unterheben.

Ein Backblech mit Backpapier auslegen und den Biskuitteig gleichmäßig in einem Rechteck (ca. 0.5-1cm hoch) verstreichen. Im vorgeheizten Ofen auf mittlerer Schiene 10 Minuten backen. In der Zwischenzeit ein Geschirrtuch leicht mit Zucker bestreuen. Das fertig gebackene Biskuit auf das Geschirrtuch stürzen und das Backpapier abziehen.

Der Biskuitteig muss noch während er warm und daher flexibel ist aufgerollt werden, da er ansonsten beim Aufrollen Risse bekommt. Daher, gleich nachdem das Backpapier entfernt wurde, das Biskuit mit der Marillenmarmelade einstreichen und aufrollen. Die Biskuitroulade in das Geschirrtuch wickeln und so ca. 10 Minuten auskühlen lassen. Auswickeln und vor dem Servieren mit Staubzucker bestreuen. 

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