Home Recipes Golden twist

Golden twist

Let's Swissle! Deluxe almond Swiss roll.

Chocolate Eggs Fruit

Golden twist Swissle

Damien Pinchon

Damien Pinchon

Debic Culinary Advisor, France

Ingredients

For 14 servings

Almond sponge cake

145 g ground almonds

145 g icing sugar

130 g T45 flour

240 g egg whites

110 g caster sugar

145 g whole eggs

90 g egg yolks

Apricot jam

250 g apricot purée

50 g glucose syrup

60 g caster sugar

8 g pectin NH

35 g lemon juice

Whipped bitter almond ganache

300 g Debic & Stand Overrun (1)

3 g bitter almonds

125 g white chocolate

30 g gelatin 220 bloom

300 g Debic Stand & Overrun (2)

Debic products used

Stand & Overrun 1L

Preparation

Almond sponge cake

Mix the ground almonds, icing sugar and T45 flour together.

Beat the egg whites with the caster sugar.

Gradually add the egg and yolk mixture.

Gently fold in the dry ingredients with a rubber spatula.

Place on a 60 x 40 cm baking tray lined with a Silpat baking mat (800 g).

Bake in a convection oven at 175°C for 12 minutes.

Apricot jam

Heat the purée with the glucose syrup.

Add the sugar previously mixed with the pectin.

Bring to a boil and add the lemon juice.

Set aside to chill.

Whipped bitter almond ganache

Warm the Stand & Overrun (1) with the bitter almonds and pour onto the white chocolate.

Fold in the melted hydrated gelatin.

Add the cold Stand & Overrun (2).

Mix and set aside to chill for at least 4 hours.

Assembly

Mix the apricot jam, transfer it to a piping bag and set aside.

Whip the ganache, transfer it to a piping bag fitted with a plain 12 mm nozzle.

Pipe alternating strips of jam and ganache onto the surface of the cake and then gently roll it up.

Tighten the roll and freeze for clean slicing.

Decorate with dollops of whipped ganache and pieces of fresh apricot.

Recipe tags Chocolate Eggs Fruit Gelatin Nuts Sugar

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