Biscoff Swiss Roll Cake

Ok it seems that while studying I have a special need for sweets and my baking-addicted-mind always gravitates towards sugary treats.

Is it just me or do you all feel the need for sugar when studying or doing projects?

This time my belly was asking for something with Biscoff and so this Biscoff Swiss Roll Cake was born!

With a Biscoff-y Cake, a biscoff custard and a chocolate glaze using Lindt with caramel pieces.

Are you ready for it?

If the answer is yes, start preparing the filling:

For the Biscoff Custard:

Ingredients:

400gr full fat milk (+100gr milk in a bowl)

90gr granulated sugar

Vanilla paste

50gr corn flour

Method:

In a pan heat:

400gr full fat milk

90gr granulated sugar

Until really hot.

In a bowl, mix:

Vanilla paste

50gr corn flour

100gr milk

Add milk-vanilla mixture to corn flour mixture while whisking. Return to heat and keep whisking until the pudding has the right consistency.

Remove from heat, add 100gr biscoff and whisk until it is incorporated.

Transfer in a bowl and cover with plastic wrap touching the surface.

Transfer in the fridge or ice bath until it is completely cool.

For the Cake:

Ingredients:

4 large eggs

150 gr sugar

100gr flour

1.5gr baking powder

1.5gr baking soda

1.5gr salt

3gr Vanilla Paste or extract

80gr Biscoff Spread (or 40gr Nutella, 12gr Cocoa Powder and 40gr Biscoff)

Butter a 10x15 inch pan, line with parchment paper and butter the paper too

Method

Preheat your oven to 180C/360F.

Using your stand/hand mixer, beat for 3-5 minutes or until fluffy:

4 large eggs

150 gr sugar

Then sift and add to the egg-sugar mixture:

100gr flour

1.5gr baking powder

1.5gr baking soda

1.5gr salt

Carefully fold the dry ingredients in

Finally, heat 80gr Biscoff spread in a microwave for 1min until it is more runny and add it along with 3gr vanilla extract

(If you want to use two cake doughs like I do in the video, before adding the spread, divide the dough in 2. Add 40gr heated biscoff to one dough and 40gr Nutella with 15gr cocoa powder to the other dough.)

Spread into the pan and distribute evenly.

Bake for 10 to 12 minutes or until toothpick comes out almost clean.

In the meantime prepare another parchment paper and butter it well.

When the cake is ready, remove from oven and pan and let it cool for 2 minutes,

Then place the new buttered parchment paper on top of the cake, press it to get attached to the cake, hold with your fingers the edges of the two papers and turn upside down.

Remove the old parchment paper, cut the edges of the cake and roll the cake and the parchment paper to themselves.

Leave the cake like this for at least 30 minutes.

Then unfold carefully and spread the Biscoff Custard inside.

Fold again tightly, removing any excess Custard.

Prepare the Glaze:

Ingredients:

180gr Chocolate Milk

90gr Heavy Cream

Method:

In a bowl add 180gr Milk Chocolate small pieces (I add Milk chocolate with caramel pieces to complement the caramel taste of Biscoff )

Heat 90gr Heavy cream until bubbly.

Add the heavy cream to the chocolate and let sit for 10-15 seconds before mixing.

(If the chocolate doesn't completely melt you can return to low heat and heat until it melts.)

Add the glaze to the Roll Cake and let it cool covered in the fridge.

Enjooooy!