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@amazeifystore: Could you survive a medieval winter as a peasant? Discover the brutal truth behind history’s coldest months. #medievalhistory #historyshorts #darkages #winter #peasants #documentary #youtubeshorts Follow my other socials for more content like this 🔗👇

Jerry
Jerry
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Friday 31 October 2025 00:00:13 GMT
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Mini Biscoff Swiss Rolls Ingredients CAKE 6 large eggs 100 g granulated sugar (½ cup) 8 g vanilla sugar (or 1/2 tsp vanilla extract) 2 g ground cinnamon (⅔ tsp) pinch of salt 100 g all-purpose flour (¾ cup + 1 tbsp) 3 g baking powder (¾ tsp) CREAM 200 g mascarpone, cold (7 oz) 40 g powdered sugar (⅓ cup) 8 g vanilla sugar (or 1/2 tsp vanilla extract) 8 g whipped cream stabilizer, such as Dr. Oetker Whip It 200 ml heavy cream, cold (¾ cup + 1 tbsp) TOPPING 175 g Biscoff cookie butter spread (⅔ cup) fresh strawberries Instructions Sift the flour and baking powder into a bowl and set aside. Preheat the oven to 400°F (200°C). Crack the eggs into a large bowl. Add the sugar, vanilla sugar, cinnamon and salt. Beat on high speed for 7–10 minutes, until the mixture is pale, thick and very fluffy. Sift the flour mixture a second time, straight onto the egg mixture. Use a spatula to gently fold. Don’t stir. Folding keeps the air in the batter, which gives the sponge its light texture. Line a half sheet pan (13 x 18 inches) with parchment paper and grease the paper well. Pour in the batter and spread it into a smooth, even layer. Bake for 8–10 minutes, until the cake is set. Lay a damp kitchen towel over a wire rack. Flip the pan over onto the towel and carefully peel off the parchment. Cut the cake in half lengthwise to make two long strips. While the cake is still warm, roll up each strip using the damp towel or a sheet of parchment. Refrigerate for at least 30 minutes. In a deep bowl, mix the mascarpone, powdered sugar, vanilla sugar and stabilizer for 1 minute. Add the heavy cream a little at a time, mixing as you go, until stiff. Set aside about one third of the cream for decorating. Cover it and keep it in the fridge. Take the cakes out of the fridge and gently unroll them. Spread the remaining cream evenly over both strips, then roll each one up tightly. Cut the rolls into individual mini roll cakes. Melt the Biscoff. Warm the cookie butter in the microwave, or over low heat, until it’s runny. Dip the sides of each mini roll in the melted Biscoff, then spread a thin layer over the rest of the roll. Leave the Biscoff coating to firm up, about 15–20 minutes. You can speed this up in the fridge. Drizzle extra melted Biscoff over the rolls. Pipe a swirl of the reserved cream on top of each one and finish with strawberries. #tiktokfood #sweet #dessert #
Mini Biscoff Swiss Rolls Ingredients CAKE 6 large eggs 100 g granulated sugar (½ cup) 8 g vanilla sugar (or 1/2 tsp vanilla extract) 2 g ground cinnamon (⅔ tsp) pinch of salt 100 g all-purpose flour (¾ cup + 1 tbsp) 3 g baking powder (¾ tsp) CREAM 200 g mascarpone, cold (7 oz) 40 g powdered sugar (⅓ cup) 8 g vanilla sugar (or 1/2 tsp vanilla extract) 8 g whipped cream stabilizer, such as Dr. Oetker Whip It 200 ml heavy cream, cold (¾ cup + 1 tbsp) TOPPING 175 g Biscoff cookie butter spread (⅔ cup) fresh strawberries Instructions Sift the flour and baking powder into a bowl and set aside. Preheat the oven to 400°F (200°C). Crack the eggs into a large bowl. Add the sugar, vanilla sugar, cinnamon and salt. Beat on high speed for 7–10 minutes, until the mixture is pale, thick and very fluffy. Sift the flour mixture a second time, straight onto the egg mixture. Use a spatula to gently fold. Don’t stir. Folding keeps the air in the batter, which gives the sponge its light texture. Line a half sheet pan (13 x 18 inches) with parchment paper and grease the paper well. Pour in the batter and spread it into a smooth, even layer. Bake for 8–10 minutes, until the cake is set. Lay a damp kitchen towel over a wire rack. Flip the pan over onto the towel and carefully peel off the parchment. Cut the cake in half lengthwise to make two long strips. While the cake is still warm, roll up each strip using the damp towel or a sheet of parchment. Refrigerate for at least 30 minutes. In a deep bowl, mix the mascarpone, powdered sugar, vanilla sugar and stabilizer for 1 minute. Add the heavy cream a little at a time, mixing as you go, until stiff. Set aside about one third of the cream for decorating. Cover it and keep it in the fridge. Take the cakes out of the fridge and gently unroll them. Spread the remaining cream evenly over both strips, then roll each one up tightly. Cut the rolls into individual mini roll cakes. Melt the Biscoff. Warm the cookie butter in the microwave, or over low heat, until it’s runny. Dip the sides of each mini roll in the melted Biscoff, then spread a thin layer over the rest of the roll. Leave the Biscoff coating to firm up, about 15–20 minutes. You can speed this up in the fridge. Drizzle extra melted Biscoff over the rolls. Pipe a swirl of the reserved cream on top of each one and finish with strawberries. #tiktokfood #sweet #dessert #
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