@hatice0ncel: Mini Swiss Roll Cakes 🍰 You’ll love these mini Swiss roll cakes with their soft, fluffy sponge, delicious cream filling, and irresistible sauces! 😍 I decorated my mini rolls with Kent Boringer’s rich, smooth, and delicious chocolate, caramel, and strawberry sauces. With Kent Boringer waffle sauces, you can easily decorate not only waffles but also cakes and desserts to create beautiful presentations. ❤️ These mini Swiss rolls are perfect for serving with tea, both in appearance and taste! 🍰 Mini Swiss Roll Cakes For the sponge cake: • 5 eggs • 100 gr granulated sugar • 4 tbsp hot water • 50 gr corn starch • 50 gr flour • 1 tsp Kent Boringer baking powder (10 g) • 1 packet Kent Boringer vanilla sugar ( 5 gr) For the cream filling: • 2½ cups milk • 2 tbsp flour • 2 heaped tbsp starch • 100 gr sugar • 1 egg • 1 packet Kent Boringer whipped cream powder or 100 gr cream • 5 gr vanillin For decoration: • Kent Boringer chocolate waffle sauce • Kent Boringer caramel waffle sauce • Kent Boringer strawberry waffle sauce Instructions: 1. To prepare the cream, add all the ingredients except the whipped cream powder and vanilla to a saucepan and mix well. Cook over medium heat, stirring constantly, until thickened. Remove from the heat and stir in the vanilla. 2. Cover the surface of the cream with plastic wrap, making sure it touches the cream directly, and leave it to cool completely. Once fully cooled, add the whipped cream powder and beat with a mixer until smooth. 3. Separate the egg whites from the yolks. Add half of the sugar to the egg whites and beat until stiff peaks form. The mixture should be firm enough to stay in the bowl when turned upside down. 4. Add the remaining sugar to the egg yolks and beat. Gradually add the hot water and continue beating until the mixture becomes pale yellow. Add the flour, baking powder, and vanilla sugar, then mix. 5. Gently fold the beaten egg whites into the yolk mixture in three batches using a spatula. Use a folding motion from the bottom up to keep the batter light and airy. 6. Pour the batter onto a baking tray lined with parchment paper and spread it evenly. Bake in a preheated oven at 170°C (340°F), using conventional top-and-bottom heat without a fan, for 15–20 minutes. 7. Remove from the oven and let it rest for 5 minutes before cutting into portions. Spread the cream over each piece, add banana slices or strawberries if desired, and roll them up. 8. Finally, decorate your mini Swiss rolls with Kent Boringer chocolate, caramel, and strawberry sauces. Your delicious mini Swiss roll cakes are ready to serve! 😍 Enjoy! ❤️ #collaboration @kentboringerturkiye

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Saturday 10 October 2026 17:25:13 GMT