Chestnut Swiss roll
For dessert or snack, this chestnut Swiss roll will delight you. Make sure to follow our easy recipe.
1. Preheat the oven to 240°C (th. 8). Line a parchment paper on a baking sheet.
2. Separate the whites from the yolks. Whisk the yolks with 100g of sugar until the mixture turns pale. Beat the egg whites with 1 pinch of salt.
3. Incorporate 40 g of flour in the yolks, then half of the whites. Mix gently and pour again 40 g of flour and the rest of the whites.
4. Roll the batter with a spatula on buttered baking sheet, 1 cm thick. Bake for 7 minutes. Take the sponge cake and let cool.
5. Beat 25 cl of cream. Gently fold the chestnut cream until foamy. Melt 4 tablespoons of sugar in 4 tablespoons of rum, and a little water, stirring until a syrup.
6. Soak the sponge with the syrup. Then spread the filling over the cake and roll it gently in the parchment paper so it remains soft. Place in the fridge.
Our baking tip: You can replace the chestnut cream with a cream flavoured with gingerbread.
Photo credit: Sucré Salé
