Biscuit Roll with Cinnamon Buttercream

Biscuit Roll with Cinnamon Buttercream Filling

Ready in: 1 hour
Yield: 1 biscuit roll

For the biscuit roll:

4 egg yolks
1 packet (8 g) vanilla sugar
1 pinch of salt
3 1/2 oz (100 g) granulated sugar
lemon zest from 1/2 lemon
4 egg whites
2.8 oz (80 g) all-purpose flour

1. Preheat the oven to 390°F (200 °C). Lay a baking tin with baking paper.

2. Meanwhile, stir together the egg yolks, vanilla sugar, lemon zest, salt and 1 oz (30 g) of granulated sugar. With a hand mixer, beat until thick and creamy.

3. In a separate bowl, beat the egg whites until soft and foamy. Now, add the remaining sugar in batches and beat until stiff peaks form. (How to know that the egg whites are beaten enough: Make a cut with a knife, the cut has to remain visible.)

4. Sift the flour onto a plate. Use a wooden spoon to gently fold the egg whites into the egg yolks mixture. Be very gently, when combining them. Do not whisk them together. Otherwise the biscuit roll will neither rise nor be fluffy.

5. Gently fold the flour into the egg mixture with a wooden spoon until just blended. Pour the mixture evenly into the prepared baking tin. Smoothen slightly. (Do not let mixture stand for too long, otherwise the biscuit will not rise.) Bake in the oven until lightly golden, for about 8-10 minutes.

6. Sprinkle a dry and clean kitchen towel lightly with granulated sugar. Transfer the biscuit onto the kitchen towel. Carefully remove the baking paper. While the biscuit roll is still warm, roll the biscuit with the help of the kitchen towel. Let it cool completely.

7. Once cool, carefully unroll the biscuit roll. Spread the biscuit roll with a jam, buttercream or whipped cream filling. Then roll again and sprinkle over with confectioners sugar to taste.

For the Filling:

8.8 fl oz (260 ml) milk
2.1 oz (60 g) granulated sugar
0.9 oz (25 g) custard powder
1 pinch of ground cinnamon
1 packet vanilla sugar
1 egg yolk
3 1/2 oz (100 g) butter

1. In a bowl, combine the remaining milk (1.7 fl. oz // 50 ml) with the egg yolk. Sift the custard powder into the egg mixture and stir to blend evenly.

2. In a heavy pan stir together 7.1 fl. oz (210 ml) of the milk with the ground cinnamon, vanilla- and granulated sugar. Bring the mixture to a boil.

3. Pour the egg yolk mixture into the boiling milk, stirring constantly until everything thickens, about 1 minute. Remove the pan from the heat. Transfer the mixture into a large bowl. Allow the mixture to cool completely. Stir occasionally.

4. Press the custard mixture through a strainer. Whisk the butter until softened. Spoon the butter in batches into the custard mixture, stirring well after each addition. Keep the cream refrigerated until ready to use.

Per slice (If you cut the roll into 10 slices):

Energy: 239 kcal / 1002 kJ
Fat: 12 g
Carbohydrates: 28,2 g
of which sugars: 20,3 g
Protein: 4,7 g
Fibre: 0,3 g

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