SWISS ROLL with THREE STARS

Today is a very special occasion, Liam's friend, SHAW has a BIRTHDAY and BIRTHDAYS for Liam,including, his own are so thrilling...

Liam surprised SHAW with a song on his violin and he order a special cake for him....

SWISS ROLL with THREE STARS....so, Shaw was the special STAR....

SHAW with his SWISS ROLL THREE STARS

Here are the ingredients: 10 slices

For the sponge cake

5 eggs

125 g sugar

1 pkg vanilla sugar

1 pinch of salt

150 g flour

sugar for dropping the cake on a kitchen towel

For the filling

800 g heavy cream

3 cups of Cappuccino powder

100 g Mocca Chocolade

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                                Deliciouse to the TASTE!

Let's start.....

Part 1:

Divide egg yolks and egg whites. Add egg yolks in your mixing bowl and add 5 tbsp water. 
Pour 75 g sugar and vanilla sugar in the bowl and mix until the mixture change its color to white and foamy.

***

Part 2:

Transfer the egg yolk mixture to a clean bowl. Wash you mixing bowl and start beating your egg whites, by adding a pinch of salt and during mixing add 50g sugar and beat until stiff. Do not over mix!

***

Part 3:

Transfer your meringue to the egg yolk mixture and gently fold it in. Sift you flour on top of your egg yolk/meringue mixture and gently fold it in.

***

Part 4:

Prepare a baking tray with parchment paper and pure your dough mixture on it. Use a spoon to smooth it out and bake it for 10 mins. until golden brown.

***

Part 5:

Use a clean kitchen towel and scatter sugar on top of it then carefully drop your sponge dough on your kitchen towel, remove parchment paper and roll it to a log and let it cool.

****

The Filling

Part 6:

125 ml Coffee (the rest you can drink) and add sugar until dissolve. Let it cool.
Whip heavy cream  add your powder and whip until peak. Then spread inside and outside the log.

DONE!

Leave it to cool in the fridge...

                     Delicious to the TASTE!

LEMON CREAM ROLL on ICE

A BISCUIT OR SWISS ROLL OR JELLY CAKE named in different countries even in China, Japan and other countries you can find this roll. Pretty interesting the first roll was found in New York, US 1852....

I always thought as a kid that it was a European thing....but...wiki helpped me to fill this gap...

It is an easy recipe, however, it is very sensitive and you need to pay attention to the process. The second part is to roll the sponge cake after baking. That is the tricky part. Once you have practice and done more than one sponge roll it is simple.


To get a taste of what we are doing this is mine Lemon Creme sponge roll. The Lemon Cream is from Chef Bruno Albouze and it is realllly good!

Here are the ingredients: Bake on 400 F (200 C) 10 -12 mins or until it is done....carefully some oven are to hot and it only takes less then 10 mins.

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For the sponge:

5 eggs

125 g granulated sugar

1 pck Vanilla sugar

125 g flour

extra sugar for turning the dough upside down

***

For the Filling:

Lemon cream:

2 lemon zest

1/3 cup + 1tbsp. lemon juice

1/3 granulated sugar (70 g)

2 ea eggs 

3/4 ( 90 g ) unsalted butter, cubed & chilled 

***

Let's start....

Part 1:

Divide egg yolks and egg whites. Add egg yolks in your mixing bowl and add 5 tbsp water, mix. Pour 75 g sugar and vanilla sugar in the bowl and mix until the mixture change its color to white and foamy.

***

Part 2:

Transfer the egg yolk mixture to a clean bowl. Wash you mixing bowl and start beating your egg whites, by adding a pinch of salt and during your mixing add 50g sugar and beat until stiff. Do not over mix!

***

Part 3:

Transfer your meringue to the egg yolk mixture and gently fold it in. Sift you flour on top of your egg yolk/meringue mixture and gently fold it in.

***

Part 4:

Prepare a baking tray with parchment paper and pure your dough mixture on it. Use a spoon to smooth it out and bake it for 10 mins. until golden brown.

***

Part 5:

Use a clean kitchen towel and scatter sugar on top of it then carefully drop your sponge dough on your kitchen towel, remove parchment paper and roll it to a log and let it cool.

Tip:

Should you have difficulty to get rid off the parchment paper use a cold damp kitchen towel and put it shortly on top of your dough.

***

Meanwhile...start on your favor filling or try this great Lemon filling

Lemon filling:

Bring to boil lemon juice, sugar and zest, add eggs and whisk over medium heat. Let cool down a few minutes and add your butter ( need to be chill) for mixing it use your hand mixer (Zauberstab) until everything is blended ....put a plastic wrap over and chill in the fridge...

***


Part 6:

Undo the log carefully it is pretty fragile in breaking. Spread your lemon cream on top and use your towel to roll it back to a log.

***

Part 7:


To decorate I made an italian meringue, but you can make buttercream or if your do not have the time use icing sugar and dust your log with it.

***

For your buttercream:

300 g butter, soft

300 g icing sugar

pinch of salt

1tsp. vanillia extract or bean

Mix all the ingredients together until they all blended in. Done!

***

Lemon Cream roll on ice!

                                                                    Delicious to the TASTE!

PAO DE DEUS & CINNAMON BUNS FOR THE WEEKEND

First of all, I would like to say thank you to the German Bakeira in Berlin, Germany for the great recipe PAO DE DEUS....translated BREAD of GOD!

I hope my Canadian Friends love it too.. easy to make and easy to fall in love with it.

It is almost a mixture of buns/rolls and the real killer is the topping of this great yummmy coconut crust.

the end result looks like this:

                                                                Delicious to the TASTE!

Here are the ingredients:

for the dough:

500 g flour (all-purpose)

150 g sugar

2 eggs

30 g yeast

100 g butter (room temperture)

250 ml milk

for the crust:

1 egg

80 g coconut flake

2 tbsp sugar

icing sugar as the finishing touch (only if you like)

Pre-heat your oven to 200 C/392 F

Part 1:

Dissolve yeast in lukewarm milk. Flour, sugar, eggs and butter mix everything well together.

Add slowly the milk and knead it to form a smooth dough. Cover the doug for 1 hour in plastic wrap.

Part 2:

Divide the dough in half and then in quarter. Each roll should weight not more than 100 g and form a roll. Once you done with rolling. Let it sit for another hour, cover it up with a damp towel or plastic wrap.

Part 3:

Prepare the coconut crust. Mix all the above ingredients together. Brush your rolls with milk and then top them with the coconut crust. Pre-heat your oven to 200 C/392 F

Then bring the temperature down to 180 C/357 F .... bake your rolls for about 20 min.

Voila...DONE!

Since I mention the cinnamon buns in my title...here is a taste of my recipe which I will post tomorrow...

They are all gone...and as usually...Deliciouse to the TASTE!

ZWETSCHGENKNOEDEL made out of Karen's fresh Harvest Italian Plum from Chilliwack, BC

Zwetchgenknoedel or translated into Plum dumplings is a original and authentic recipe from my mother who comes from old Bavaria...

These dumplings are made from potatoes and they are easy and quick to make. My sister and I loved to eat them with plum sauce or vanillia sauce or just with sugar and cinnamon...

Here are the ingredients:

300 g boiled potatoes

125 g spelt flour or if you like all-purpose flour

20 g butter

1 egg

Plums

and very important you need this kitchen tool: Food press

Let's cook!

Part 1:

Cook the potatoes until the through...Let them cool off for about 5 mins before using your food press.

Part 2:

Add your egg, spelt flour and a pinch of salt and mix it well until it becomes a dough.

There you go....

Part 3:

Divide your dough and weight about 74 g each dumpling and fill it with half of Italian plum...just like this....

then roll it to a ball and add all your dumplings in boiling water for about 10 mins.

Voila....DONE!

I served mine with cinnamon sugar or make a nice plum sauce and have them bath in it.....

Delicious to the TASTE!