Bosch 8 Series Recipes page 189

Nutty Swiss roll with nougat filling
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Ingredients | For approx. 8 slices
Baking tray
Sponge mixture:
6 eggs
125 g sugar
1 pinch salt
50 g flour
½ tsp baking powder
125 g walnuts, roughly chopped
Filling:
100 g nut nougat
500 ml cream
2 sachets cream stiffener
In addition:
Greaseproof paper
Icing sugar for dusting
Sugar for the tea towel
Per slice
532 kcal, 34 g carbs, 39 g fat, 11 g protein,
2,9 BU
Preparation
1 | Line the baking tray with greaseproof paper.
2 | Beat the eggs until light and fluffy. Gradually
add the sugar and salt.
3 | Mix the flour and baking powder and fold into
the egg mixture using a whisk. Also fold in the
walnuts.
4 | Pour the mixture onto the baking tray, spread
evenly and bake as indicated.
5 | Immediately after baking, turn the sponge
base out onto a tea towel sprinkled with sugar.
Brush the greaseproof paper with a little water
and peel it off carefully, but quickly. Carefully roll
up the sponge base using the tea towel and let it
cool off.
6 | Melt the nut nougat in the water bath or in the
microwave and then stir until smooth with
100 ml cream.
7 | Whip the remainder of the cream until semi-
stiff. Add the cream stiffener and the nougat
mixture and whip until very stiff.
8 | Roll the cooled sponge roll out of the tea
towel. Coat with the nougat and cream mixture
and then roll up again.
9 | Sprinkle with icing sugar before serving.
Cakes and small baked items | 187
[ I n d e x : ] [ I n d e x : ]
Setting procedure:
Baking with PerfectBake
Baking tray, level 3
Select Assist
Category: cake, bread
Food: cake
Dish: cakes on trays
Alternative setting:
Baking tray
4D hot air
180 °C
Preheat
Baking time: 30-35 minutes
When using 4D hot air, you can place the
accessories on any level from 1 to 4.