Peanut Butter Swiss Roll
This peanut butter swiss roll is so good! The texture is amazing, but the taste is even better!
Rezultat -1 cake roll
Ingrediente
Genoise:
- 4 eggs
- 85 g white sugar
- 85 g all-purpose flour
- 1 pinch salt
- 1/4 teaspoon baking powder
- 30 g cocoa powder
- 20 g butter (melted and chilled)
Peanut butter mousse:
- 200 g cream cheese
- 150 g peanut butter
- 100 g powdered sugar
- 1 teapsoon vanilla extract
- 150 g heavy cream (whipped)
Dark chocolate ganache:
- 100 g dark chocolate (chopped)
- 100 ml heavy cream
- 30 g butter
Instructiuni
Genoise:
- Preheat your oven to 350F (180C) and line a large square pan with baking paper.
- Mix the whole eggs with sugar and whip up for 5-8 minutes until triple in volume.
- Sift the flour with salt, baking powder and cocoa powder in a bowl.
- Fold the flour into the whipped eggs using a spatula. Gradually add the flour and fold it in gently.
- Drizzle in the melted butter and mix just as gently.
- Spread the batter into the pan into a thin layer.
- Bake for 10-15 minutes until risen and set.
- Remove from the oven and let the sponge cool down.
Peanut butter mousse:
- Mix the cream cheese, peanut butter and sugar in a bowl.
- Stir in the vanilla then fold in the whipped cream.
- Spread 2/3 of the mousse over the sponge then roll it tightly into a Swiss roll.
- Refrigerate the roll for 30 minutes.
- Use the remaining mousse to cover the roll then place back in the fridge until the glaze is ready.
Ganache:
- Bring the heavy cream to the boiling point into a small saucepan.
- Remove from heat and stir in the chocolate.
- Mix until melted then add the butter.
- Allow the glaze to cool down. When the glaze has thickened slightly, pour it over the Swiss roll.
- Decorate with chocolate sprinkles if you wish.
- Serve the Swiss roll chilled.
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