Petitchef

Oreo swiss roll

Dessert
6 servings
15 min
1 hour
Very Easy

Ingredients

Number of serving: 6

Set A:

Valrohna 21g cocoa powder (you can use any kind you like)

32g of vegetable oil


Set B:

203g whole egg

Egg yolk 32g

Powdered sugar 180g

Light corn syrup 21g

Salt 1g


Set C:

Cake flour 106g

1 g of baking soda

Fresh milk 21g


Filling:

100g crushed Oreo cookies (without cream)

200ml Cream, Whipped


Garnish:

125g crumbs and pieces of crushed cookies

Preparation

  • Heating the vegetable oil in the microwave for 45 seconds to 1 minute, not too much heat. Then add the cocoa powder in the heated oil and whisk until smooth.
  • Add all B Set in a large bowl and beat the mixture until thick and triple in volume, also known as stage tape.
  • Preheat oven to 180 ° C and grease and line a baking sheet 10 "by 12" baking paper.
  • Sift flour and baking soda twice and fold into the egg mixture. Do not over beat, otherwise the mixture will deflate.
  • Stir the milk into the cocoa mixture, stir well and add to the batter and mix gently without over-mix. Pour the batter into the prepared baking sheet.
  • Bake in preheated oven for 10-12 minutes or until cake tester comes out clean.
  • Once cooked, remove from oven and cool completely on wire rack.
    To prepare the filling.
  • Whip the cold cream just until it thickens and add the crushed Oreo cookie crumbs, mix well and refrigerate until needed.
  • For mounting, 03/02 spread the filling on the surface of the cake, leaving a 2-inch border to facilitate the rolling out later.
  • Roll the cake for a Swiss roll and wrap tightly in plastic wrap or waxed paper.
  • Cool in the refrigerator until it is firm enough to hold up, about 1 hour.
    After 1 hour, remove the cake from the refrigerator, unwrap and spread the remaining 1/3 of the stuffing throughout the cake.
  • Sprinkle Oreo cookie crumbs all over the reserved cake or gently press the sides to cover the cake. Cool and slice to serve.





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