Shamrock Cake Roll, Chocolate Mint Stracciatella Cake

Thursday, March 5, 2015



Happy Saint Patrick's Day.

SHAMROCK CHOCOLATE MINT STRACCIATELLA CAKE ROLL RECIPE

Shamrock Pattern Batter
 1egg white
1/4cup powdered sugar
1/3cup all purpose flour
pinch of salt
1/4tsp vanilla extract
1/2tbl to 1tbl water, to thin the batter a little so it is easier to pipe

Beat egg white with a pinch of salt in a clean bowl, until foamy, gradually add powdered sugar. Gradually fold in the flour. Sift the flour over meringue. Fold in water and vanilla. Fill the piping bag with the batter. Pipe the shamrocks onto the prepared parchment, use the shamrock template.
Freeze piped shamrock layer for 20-30 minutes

Chocolate Cake Roll Batter
5eggs, separated plus 1egg yolk-leftover from Pattern Batter
3/4cup(150grams) granulated sugar
1/2cup(75grams) flour
1/2cup(50grams) cocoa powder

Stracciatella Filling
1 block cream cheese
1/4cup room temperature butter
1 1/2 cup powdered sugar
Lorann Peppermint Oil , use only few drops
1tsp vanilla extract
1/2 cup chopped dark chocolate

Tools Used
Lorann Peppermint Oil
Almond Extract
Shamrock Template, copy and paste
Baking Sheet
Parchment Paper
Americolor Food Colorings


Follow my Video Tutorial and make this beautiful and delicious cake roll.
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