Gingerbread Swiss Roll
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Ingredients
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Unit of Measurement
- 500 g PreGel Maxima Sponge Cake - 90211
- 400 g whole eggs
- 75 g water
- 50 g molasses
- 5 g cinnamon
- 5 g ginger
- 2 g nutmeg
- 2 g cloves
- 2 g allspice
- White Chocolate Gingerbread Diplomat
- 1000 g heavy cream
- 125 g PreGel Maxima Crema Firenze Pastry Cream
- 200 g PreGel Maxima White Chocolate Cream - 91621
- 70 g PreGel Spekulatius Traditional Paste (Gingerbread) - 23102
- Final Assembly
- as needed PreGel Maxima Bitter (Dark Chocolate) Cream - 62631
Method of Preparation
Gingerbread Swiss Roll
- Mix together all of the ingredients in the bowl of a stand mixer fitted with the whip attachment.
- Whip everything together on medium-high speed for 4-5 minutes.
- Spread onto one full sheet pan or for thinner swiss roll spread on 1 ½ sheet pans and bake at 220°C/428°F for 5-7 minutes.
White Chocolate Gingerbread Diplomat
- Whip the ingredients together in a stand mixer until combined and desired texture is reached, do not overmix.
Method Of Preparation For Building The Cake
- Spread the diplomat cream on the cooled swiss roll.
- Cut the sheet into desired length strips (this will be the height of the cake)
- Start to roll the cake and once the strip is complete pick up the roll and start at the beginning of the next strip and continue rolling to get the roll to be larger.
- Once you have a desired thickness place upright and allow the cake to cool in the refrigerator or freezer until ready to ice.
- Ice the cake with PreGel Maxima Bitter Cream and use an offset spatula to make a wooden texture on the sides of the cake from bottom to top.
- Decorate with desired holiday decoration.