Thursday, July 30, 2015

Cinnamon Swiss roll - Festrulle med kanelsmak

Festrulle med kanelsmak

Make this spicy Swiss roll with a scrumptious, creamy and well-flavoured filling when your sweet teeth make themselves known. Cinnamon and ginger give the roll a very special, delicious taste.

1 roll, 12 to 14 slices

3 eggs
good ¾ cup sugar
good ¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg

7 oz Philadelphia cream cheese
1 ¾ oz soft butter or margarine
good ¾ cup powdered sugar
1 tsp vanilla sugar

Beat eggs and sugar white and fluffy. Mix flour, baking powder, cinnamon, ginger and nutmeg in a bowl. Gently stir it into the egg batter until well blended. Pour the batter on a baking paper in a roasting pan. Bake in the middle of the oven at 225C/gasmark 7 for 4 to 5 minutes or until slightly coloured and done. Sprinkle the surface with some sugar and unmould on a baking paper. Pull off the paper that the cake has been baked on and allow to cool completely.

Stir cheese and fat for the filling until smooth. Blend in the powdered sugar and vanilla sugar and stir until fluffy. Spred the crème over the cold cake and roll it up. Cut in slices when serving and store in a cool place.




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