Has ever happened to you that you felt like something was going to be way more difficult than it was in the end? It often happens to me, that I think that some pastry or dessert is going to be more difficult than it actually is.
Is what I thought about swiss cakes, and about decorating them. I always thought that I didn't have the tools or the expertise, that the cake would break when I had to roll it, etc., etc.
Truth is, it out to be really pretty. And, with the decorations on the cake itself you won't need to decorate it otherwise; no fondant nor extremely sugary mixtures either.
Wintery Spelt Genovese Sponge Cake
- 4 eggs
- 125g sugar
- 125g spelt flour
- 1 pinch of salt
- 1/2 tsp vanilla essence
- 1 egg white
- 40g spelt flour
- 30g sugar
- 30g butter
- Blue food coloring
- Decorate the parchment paper, drawing the silhouettes of snowflakes (or whatever motives you want).
- Prepare the decoration: melt the butter and mix with sugar. Add the egg white and the flour and beat until well incorporated. Add the food coloring according to the color you want.
- Pour the mixture into a pastry bag with a little rounded tip.
- Place the parchment paper on the baking tray with the drawing upside down and trace the silhouettes with the pastry bag.
- Put the tray in the freezer.
- Pre heat the oven at 180ºC.
- Sponge cake: beat the eggs and sugar up until the mixture triples its size. Add the vanilla essence.
- Sift flour and salt and add to the mixture, mixing gently with a spatula, with rounded movements.
- Take the tray off the freezer and pour the batter on it, smoothing the surface with a spatula.
- Bake for 15 minutes.
- When you take it out of the oven, slide the sponge cake off the tray and let it sit for some minutes. Remove the parchment paper gently and put the cake on a kitchen cloth sprinkled with flour. Roll it up gently and let it sit.
- Unroll the cake after 1 hour and spread a layer of filling that covers the whole surface. Roll gently again.
- 240ml cream
- 50g sugar
- 1 tsp hazelnut paste
- Beat the cream, sugar and hazelnut paste together up until the mixture starts making peaks.
Enjoy! Remember that you can download the recipe completely free!