Swiss Roll Filled with Pastry Cream

Name: Swiss Roll Filled with Pastry Cream
Total time: 3600 s
Yield: Serves 5 servings
Ingredients: For the pastry cream; 4 1/4 cups milk (1 liter); 1 cup sugar (200 grams); 1/2 cup cornstarch (70 grams); 6 egg yolks; 1 1/2 tablespoons butter (20 grams); 1 stick cinnamon; Peel of 1 lemon; 1 tablespoon vanilla sugar; For the sponge cake; 4 eggs; 3/4 cup all-purpose flour (100 grams); 1/2 cup sugar (100 grams); 1 tablespoon vanilla sugar; For decorating; Powdered sugar; Ground cinnamon

Judith Alberich Frances @14judith

Sabadell

I encourage you to try it—it's finger-licking good!

Judith Alberich Frances @14judith

Sabadell

I encourage you to try it—it's finger-licking good!

Saved

Ingredients

1 hour

Serves 5 servings

For the pastry cream
4 1/4 cupsmilk (1 liter)
1 cupsugar (200 grams)
1/2 cupcornstarch (70 grams)
6egg yolks
1 1/2 tablespoonsbutter (20 grams)
1 stickcinnamon
Peel of 1 lemon
1 tablespoonvanilla sugar
For the sponge cake
4eggs
3/4 cupall-purpose flour (100 grams)
1/2 cupsugar (100 grams)
1 tablespoonvanilla sugar
For decorating
Powdered sugar
Ground cinnamon

Saved

Steps

1 hour

1

Start by making the pastry cream. In a saucepan, combine 3 cups (750 ml) of milk, the cinnamon stick, lemon peel, and vanilla sugar. Stir and bring to a boil. Once it starts boiling, remove from heat, cover, and let it steep until cooled.
2

In a bowl, mix the remaining 1 cup (250 ml) of milk with the egg yolks, sugar, and cornstarch. Stir until smooth.
3

Once the infused milk has cooled, remove the lemon peel and cinnamon stick, strain it, and add it to the egg yolk mixture.
4

Mix well, then return everything to the saucepan. Cook over low heat, stirring constantly, until it thickens.
5

Once thickened, remove from heat and add the butter, mixing until fully incorporated.
6

Immediately cover the cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool. Once cooled, refrigerate (I made it and left it in the fridge overnight to assemble the roll the next day).
7

To make the sponge cake, start by separating the egg whites from the yolks. Add a pinch of salt to the whites and beat until stiff peaks form. Set aside.
8

In another bowl, beat the yolks with the sugar and vanilla sugar until the mixture is pale and creamy.
9

Gently fold the beaten egg whites into the yolk mixture.
10

Sift in half of the flour and fold gently. Once combined, add the remaining flour and fold again (adding it all at once would deflate the batter).
11

Line a baking sheet with parchment paper, spread the batter evenly, and bake in a preheated oven at 350°F (180°C) for 10 minutes.
12

After baking, turn the cake out onto a clean kitchen towel, carefully remove the parchment paper, and roll it up with the towel. Let it rest rolled up for 20 minutes.
13
14

After resting, unroll the cake and spread the pastry cream over it, leaving a strip along one edge so the cream doesn't spill out when rolling. Roll it up.
15

Spread a little more cream on the ends of the roll, dust with powdered sugar and a bit of cinnamon.
16

Decorate as you like and refrigerate to serve chilled!