Toffifee Swiss roll
Anyone who likes Toffifee will love this Swiss roll! The fine nougat cream and the airy sponge cake will put a smile on everyone’s face, whether for a festive occasion or just for coffee on Sunday.
INGREDIENTS
FOR THE SPONGE CAKE
4 eggs
1 egg yolk
140 g sugar
1 pinch of salt
130 g flour
2 tbsp baking cocoa
1 tsp baking powder
FOR THE FILLING
100 g nut nougat
100 g dark chocolate coating
200 g whipped cream
100 g whole hazelnuts
ALSO
1 pack of Toffifee (15 pieces)
250 g mascarpone
100 g whipped cream
some caramel sauce if desired
PREPARATION
Step 1
For the filling, roughly chop the nougat and chocolate coating. Heat the cream in a saucepan and bring to the boil. Remove the pan from the heat and dissolve the nougat and chocolate in it while stirring. Pour into a bowl and chill. Roughly chop the hazelnuts and roast them in a pan without fat, then leave to cool on a piece of baking paper. Roughly chop the Toffifee’s. Preheat the oven to 180 degrees (fan oven: 160 degrees). Line the baking tray with baking paper.
2nd step
For the sponge cake, beat the eggs and egg yolks with the mixer until frothy. Gradually add the sugar and salt. Beat for 4 minutes until frothy. Mix the flour with the cocoa and baking powder and stir in briefly. Place the dough on the prepared tray and spread evenly. Bake in the oven for approx. 14 minutes. After baking, immediately remove the sponge cake from the tray and turn it out onto a large piece of baking paper. Important: leave the baking paper that was baked on until the sponge cake has completely cooled and the filling has been made.
Tips and tricks
This is how the Swiss roll will definitely work
A sugared tea towel is no longer necessary, nor is separating the eggs. Simply beat the egg-sugar mixture for 5 minutes so that it is nice and stable.
