Swiss chocolate roll with lemon cream and coconut flakes

Name: Swiss chocolate roll with lemon cream and coconut flakes - Iuliana L.
Ingredients: Base: 4 eggs; a pinch of salt; 100 g brown sugar; vanilla; 80 g pastry flour; 40 g cocoa; 2 tablespoons of hot milk. Lemon cream (for this cake you only need half the quantities; I made more to fill some cookies): 4 eggs; 550 ml sweet milk; 150 g sugar; vanilla; 50 g flour; 30 g starch; juice and zest of 2 lemons; 125 g butter. Glaze: 70 g butter; 80 g dark chocolate (75%); 80 g milk chocolate; coconut flakes.

Dessert - Swiss chocolate roll with lemon cream and coconut flakes by Iuliana L. - Recipia

The Swiss Roll dessert with lemon cream and chocolate glaze is a delight that combines the soft texture of the layers with a delicate, refreshing cream and a rich glaze. This recipe is not only a feast for the taste buds but also a visual joy that will impress anyone who sits at your table. Whether you want to impress your guests or simply indulge yourself, this dessert is the perfect choice. Preparation time: 30 minutes Baking time: 12 minutes Total time: 42 minutes Number of servings: 8-10 Ingredients For the chocolate layer: - 4 large eggs - A pinch of salt - 100 g brown sugar - 1 packet of vanilla - 80 g pastry flour - 40 g cocoa - 2 tablespoons of hot milk For the lemon cream: (note: this recipe uses only half the quantity) - 4 large eggs - 550 ml sweet milk - 150 g sugar - 1 packet of vanilla - 50 g flour - 30 g starch - Juice and zest of 2 lemons - 125 g butter For the glaze: - 70 g butter - 80 g dark chocolate (75%) - 80 g milk chocolate - Coconut flakes for decoration The story of the dessert Swiss Roll, or Swiss roll, is a dessert with a rich history that has crossed borders and gained popularity worldwide. It is a symbol of delicate pastry sweets, often associated with moments of celebration and joy. In our recipe, we add a personal touch with lemon cream, which provides a perfect contrast between the sweetness of chocolate and the pleasant acidity of lemon. Preparing the lemon cream 1. Preparing the ingredients: Make sure all ingredients are at room temperature. This will help to homogenize the mixture. 2. Mixing: In a bowl, whisk the eggs with sugar and vanilla using a whisk until the mixture becomes creamy. 3. Adding dry ingredients: Incorporate the flour and starch, mixing gently to avoid lumps. 4. Hot milk: Take 100 ml of sweet milk and bring it to a boil. Gradually pour it into the egg mixture while continuously stirring to avoid curdling the eggs. 5. Thickening: Place the remaining milk over low heat and pour in the egg mixture. Cook over low heat, stirring constantly for 2-3 minutes until the mixture thickens into a thicker cream. 6. Finalizing the cream: Once the cream has thickened, remove the pot from the heat, add the butter, lemon juice, and zest. Mix well and let the cream cool covered with plastic wrap. Preparing the chocolate layer 1. Whisk the eggs: In a large bowl, whisk the eggs with a pinch of salt for 1 minute. Add sugar and vanilla and continue mixing for about 3 minutes until you obtain a creamy mixture. 2. Incorporate dry ingredients: Add the cocoa and flour, mixing further on low speed. 3. Hot milk: Finally, incorporate the hot milk and mix well. 4. Baking: Preheat the oven to 180°C. Grease a baking tray with butter and line it with parchment paper. Pour the layer mixture and level it with a spatula. Bake for 12 minutes. 5. Rolling the layer: After it’s done, take the layer out of the oven and place it on a damp towel. Invert the layer with the parchment paper onto the towel and gently roll it up, using the towel to help. Let it cool completely. Assembling the dessert 1. Fill the roll: Unroll the layer, spread the lemon cream evenly over the entire surface, then roll it up again using the parchment paper. Make sure it is tightly rolled but not too tight to avoid breaking. 2. Cooling: Place the roll on a platter and let it chill in the refrigerator for 30 minutes. Preparing the glaze 1. Melting the chocolate: In a small saucepan, melt the butter over low heat. Once melted, add the dark chocolate and milk chocolate. Stir continuously until you obtain a smooth glaze. 2. Glazing the roll: Remove the roll from the refrigerator and pour the chocolate glaze over it. Let it cool slightly, then sprinkle the coconut flakes on top. Serving suggestions This delicious dessert pairs perfectly with a cup of aromatic coffee or herbal tea. You can add a teaspoon of cream or a berry sauce for a contrast of textures and flavors. It also remains an excellent choice for festive meals or gatherings with friends, where it is sure to impress everyone. Useful tips - Pastry flour: Choose a good quality flour that will yield a fluffier layer. - Eggs: Ensure the eggs are fresh for a smoother cream. - Glaze: To achieve a shiny glaze, let the chocolate melt over low heat and avoid overheating it. - Variations: You can experiment with flavors, such as using orange essence instead of lemon or adding fruit pieces to the cream for an extra taste. Frequently asked questions 1. Can I use another type of sugar? Yes, you can use white sugar, but brown sugar adds a richer flavor. 2. How can I store the roll? It is best to keep it in the refrigerator in an airtight container, where it can last a few days. 3. Can the roll be frozen? While it is possible, it is recommended to keep it fresh, as the texture may be affected after thawing. This Swiss Roll with lemon cream and chocolate glaze is more than just a dessert – it is a culinary experience that blends flavors and textures in perfect harmony. So, put on your chef's outfit and let’s create this delight together! I await you with stories and coffee at a table full of goodies!

Swiss chocolate roll with lemon cream and coconut flakes

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