Home Recipes Red velvet amarena roll

Red velvet amarena roll

Cherry amarena sponge roll with sweetened whipped mascarpone cream.

Berry Fruit Dairy

Red velvet amarena roll

Debic Professionals

Debic

Ingredients

Red velvet sponge roll

160 g whole egg

160 g whole egg

120 g sugar

80 g flour

10 g cocoa powder

3 g baking powder

2 g salt

30 g Debic Crème Butter

30 g buttermilk

4 g red food coloring

Amarena syrup (for soaking)

60 g amarena cherry syrup

30 g water

10 g Kirsch (optional)

Cream filling

300 g Debic Cream Plus Mascarpone

Debic products used

Crème Butter 4x2.5KG

Cream Plus Mascarpone 1L

Preparation

Red velvet sponge roll

Whip the eggs with sugar until light and fluffy.

Sift dry ingredients and fold in gently.

Add Crème Butter, buttermilk, and coloring.

Spread on baking tray with parchment paper.

Bake at 200°C for 8-10 minutes.

Let cool under baking paper to prevent cracking.

Amarena syrup

Mix all ingredients and cook for 1 minute.

Use to brush or spray onto cooled sponge before filling.

Cream filling

Whip all ingredients together until firm and pipeable.

Use immediately.

Assembly

Soak the sponge cake gently with amarena syrup.

Pipe a smooth layer of cream filling.

Roll up tightly and chill for at least 2 hours.

Slice into portions.

Finishing touch

Put a quenelle of Cream Plus Mascarpone on top.

Decorate with fresh berries and white chocolate circles.

Berry Fruit Dairy

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