Eggnog Swiss Roll Tartlets

For 16 tartlets
  • 1 l milk
  • 2 packet pudding powder 'vanilla flavor'
  • 155 g Sugar + 1–2 tbsp for the tea towel
  • 4 Eggs (size M)
  • 1 packet vanillin sugar
  • 1 pinch Salt
  • 2 Egg yolk (size M)
  • 100 g flour
  • 15 g Cocoa (a good 1 heaped tablespoon full)
  • 1 level teaspoon baking powder
  • 10 sheet white gelatine
  • 450 ml Eggnog 200 g whipped cream
  • 50 g dark or whole milk couverture
  • cling film
  • baking paper
75 minutes
easy
1.
1/4 Mix liters of milk, pudding powder and 80 g of sugar. Boil 3/4 liter milk in a saucepan. Remove the pot from the hot plate, stir in the pudding powder and place back on the hot plate. Cook for at least 1 minute while stirring, then pour into a bowl and cover with foil. Let the pudding cool for approx. 4 hours
2.
Separate the eggs. Beat the egg white and 2 tablespoons of lukewarm water with the whisk of the hand mixer until stiff, adding 75 g of sugar, vanilla sugar and salt at the end. Add all the egg yolks one after the other and beat in. Mix the flour, cocoa and baking powder, sieve onto the egg foam mixture and carefully stir in
3.
Slightly moisten a baking sheet (32 x 39 cm) with water and line it with baking paper. Spread the sponge cake evenly on top. Bake in the preheated oven, middle rack (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for 9-10 minutes. Slightly moisten the tea towel with cold water and sprinkle with 1–2 tablespoons of sugar. Remove the finished sponge cake from the edge with a knife, turn it over onto the tea towel and peel off the baking paper. Wrap the tea towel all over the edge of the biscuit and let it cool for about 30 minutes
4.
Soak the gelatine in cold water. Mix the pudding with the whisk of the hand mixer until smooth / creamy. Squeeze out the gelatine, dissolve it and stir in 300 ml egg liqueur. Stir the gelatin and eggnog mixture into the pudding, then chill for about 15 minutes. Whip the cream until stiff and stir into the pudding cream. Chill for another 15 minutes. Halve the custard and eggnog cream and place one half in a flat, wide bowl. Spread the other half on the biscuit, leaving an approx. 2 cm wide border free all around. Roll up the sponge cake using the tea towel and carefully lift it onto an oblong plate. Cover with the tea towel and chill overnight. Put the bowl with the rest of the cream in the cold as well
5.
Slice about 20 g of the couverture and chill. Cut the Swiss roll into approx. 16 thick slices and place on one or two large platters. With two moistenedTbsp from the set aside cream dumplings and place a dumpling on each slice. Just before serving, drizzle with eggnog and sprinkle with chocolate chips
6.
Wait approx. 16 hours
1 tartlet approx.:
  • 290 kcal
  • 1210 kJ
  • 8 g ​​protein
  • 11 g fat
  • 30 g carbohydrates

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