@kookmutsjes: Todays Kitchen: Swiss Roll Dessert (No Bake) #tiktokfood #Recipe #food #dessert #nobake #cake #swissroll #fy #fyp #foryou #chocolate GANACHE 30 ml heavy cream (unwhipped) 100 gr milk chocolate CAKE BASE 2 packs of Swiss roll cakes CREAM 250 gr mascarpone 16 gr whipped cream stabilizer (2 packets) 45 gr powdered sugar 8 gr vanilla sugar (1 packet) 400 ml heavy cream (unwhipped) EXTRA 1 pack of swirl cookies WHITE CHOCOLATE GANACHE 50 ml heavy cream (unwhipped) 100 gr white chocolate TOPPINGS whipped cream strawberries Heat 30 ml of heavy cream until it’s almost boiling. Add the milk chocolate (100 g) and let it sit for 1 minute. Stir the mixture until smooth and let it cool. Slice the Swiss roll cakes evenly. In a large bowl, combine mascarpone, whipped cream stabilizer, powdered sugar, and vanilla sugar. Mix for 1 minute. Gradually add 400 ml of heavy cream and whip until the cream is stiff. Divide the cream into two portions. Add the cooled ganache to one portion and mix until smooth. Transfer the cream into a piping bag. Line the bottom of a cake pan with slices of Swiss roll cake and also line the sides with standing slices. Pipe a layer of regular cream over the cake and smooth it out. Place the swirl cookies over the cream, then pipe the chocolate cream on top. Smooth it again. Heat 50 ml of heavy cream until nearly boiling. Add the white chocolate (100 g) and let it sit for 1 minute. Stir until smooth and let it cool. Pour the white chocolate ganache over the chocolate cream layer. Cover the cake and refrigerate for at least 2-3 hours, or preferably overnight, to allow the flavors to develop. Slice the cake into neat pieces and garnish each slice with a dollop of whipped cream and a strawberry. Tips: * Make sure both the milk chocolate and white chocolate ganache are fully cooled before pouring over the cream or cake. If the ganache is too warm, it can melt the cream and affect the cake’s texture. * If time allows, let the cake sit in the fridge overnight. This helps the flavors blend and makes the cake firmer, which makes cutting easier. * Slice the strawberries just before serving for a fresh look and taste. * Substitute mascarpone with a sturdy cream cheese if preferred. * Replace vanilla sugar with vanilla extract. * The preparation time for this recipe is around 30-45 minutes, excluding the chilling time (at least 2-3 hours, preferably overnight). * I used a 24 cm springform pan.

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Saturday 07 September 2024 13:04:46 GMT