Ingredients

Sponge biscuit
eggs
3 pc
sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz
flour
0.25 cup
90 g
3.15 oz
2.97 fl oz
vanilla
to taste
salt
pinch
hot milk
2 Tbs
Caramel
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
salt
pinch
Apple filling
apples
3 pc
sugar
2 Tbs
butter
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cinnamon
pinch
Creme
cream 33%
1 cup
250 g
8.75 oz
8.25 fl oz
mascarpone
0.50 cup
100 g
3.50 oz
3.30 fl oz
powdered sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz

Method

This is a recipe for an unbelievably delicious vanilla roll with the apple filling. If you love apples, caramel and cinnamon, then this dessert is exactly what you need!

Sponge biscuit

For the sponge biscuit:

  • 3 eggs | 3.00 items
  • 80 g sugar | 2.80 oz
  • 90 g flour | 3.15 oz
  • vanilla | 0.00 to taste
  • a pinch of salt  | 0.00 pinch
  • 2 tbsp hot milk | 2.00 tbsp

Put the baking paper on the bottom of a mold, measuring 25x35 cm (9.8x13.8 inch), and grease it with butter. Whip the eggs until fluffy, adding the sugar in portions. Mix the flour with salt, and stir it into the dough with a spatula; add the hot milk at the end. You can add a piece of butter by melting it in milk. Pour the dough into a mold, and flatten. Bake the sponge biscuit for 10 minutes at approximately 180C (356F), until lightly golden brown. It’s important not to overdry it. Transfer the sponge biscuit to a clean sheet of paper, sprinkled with the powdered sugar. Cover the biscuit with a towel soaked in cold water, without removing the paper on which it was baked.

Caramel

For the caramel:

  • 100 g sugar | 3.55 oz
  • 100 g cream 33% | 3.55 oz
  • 70 g butter | 2.45 oz
  • a pinch of salt | 0.00 pinch

Melt the sugar, and add the hot cream; cook the caramel. Cool it to 35-40C (95 to 104F), and add the salt and the room temperatured butter; mash the mix with a blender.

Apple filling

For the apple filling:

  • 2-3 apples | 3.00 items
  • 2 tbsp sugar | 2.00 tbsp
  • 10 g butter | 0.35 oz
  • a pinch of cinnamon | 0.00 pinch

Dice the apples. Melt the sugar in a saucepan or a frying pan until caramelized; add the apples and a piece of butter. Cook for a couple of minutes. The apples should lose the juice, and the caramel should combine with the juice and the butter. Add the cinnamon, and cool the caramel down. Or you can simply put the apples in a saucepan, and add the sugar and the butter.

Creme

For the crème:

  • 250 g cream 33% | 8.80 oz
  • 100 g mascarpone | 3.55 oz
  • 30 g powdered sugar | 1.05 oz

Grind the mascarpone until smooth; add the cream and the powdered sugar, and whip. You can use a hand whisk.

Roll forming

Remove the towel and the paper from the cooled biscuit. Grease the biscuit with crème, and sprinkle it with apples; pour the caramel. Form a roll, using the bottom sheet of paper. Leave the roll in the fridge for a couple of hours. Cover the top of the finished roll with the lightly whipped cream, and decorate it with the milk chocolate flakes; sprinkle the cream with cinnamon.