Ingredients
- Roulade Ingredients
- 4 eggs, (separated)
- Pinch Cream of Tartar
- 120-160 g caster sugar, (made in TM)
- 400 g can unsweetened Chestnut Puree
- Rind 1 orange, pith removed
- Icing Sugar for decoration
- Filling Ingredients
- 220-230 gSoft Cheese
- 1-2 tbsp honey
- Juice 1 orange
- 1 Orange segment (or strawberries or one sliced mango)
Accessories you need
-
Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Roulade Method
Pre-heat oven to 200°C
Insert Butterfly into clean,
dry bowl. Place egg whites and cream of tartar intoTM bowl and beat for 3-4 minutes at 50°C on speed 4, making
sure MC is off until strong peaks form. With blades rotating on
speed 2, add caster sugar, 1 tsp at a time over aperiod of 2-3 minutes.Remove Butterfly.
With the blades rotating
on speed 1, spoon the egg white into the mixture through the lid. You may need
to assist with the spatula to fold the egg whitesinto
the mixture. Do not over mix.Pour the mixture into a 30
x 20cm tray lined with baking paper. Bake for 40 minutes or until the roulade
turns brownish. Remove from the oven and allow to cool.Filling Method
Whilst the roulade is
cooking, make the filling.Place cheese, honey and
orange juice into the TM bowl and mix for 30 secondson speed 4.
Creating the Roulade
Sprinkle a sheet of
greaseproof paper with icing sugar. Turn the roulade out onto the paper and
peel off the baking paper. Spread the filling and orange segmentsover the roulade and roll up like a Swiss
Roll. Slice and enjoy
Thermomix Model
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Recipe is created forTM 31
Comments
Nice flavours, not too sweet. I used roasted chestnuts milled, and the end result was dry, and didn't roll. I assumed that you had to add beaten whites to chestnut, yolks and orange rind. Put sliced up fig and orange on top with dark coc chips and icing sugar.
Is this recipe complete because the chestnut purée isn't mentioned in the method!
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