Learn from us: Recipes

Jaconde Roll

Ingredients A

• 100 gr Palmvita® BOS, melted

Ingredients B:

• 100 gr Whole Egg + 50 gr Egg Yolk

Ingredients C:

• 15 gr Almond Flour
• 10 gr Powdered Milk
• 10 gr Cornstarch
• 50 gr All Purpose Flour

Ingredients D:

• 120 gr Egg White
• 100 gr Granulated Sugar

Directions:

Mix ingredients A, B, and C, stir with balloon whisk. Whisk ingredients D until stiff peak, incorporate into batter, stir until completely mixed. Pour into a 30 x 40 x 2 cm pan, then bake in a preheated oven at 200°C for 12 minutes.

Chocolate Ganache

• 500 gr Dark Chocolate Compound
• 250 gr Whipped Cream

Cook all ingredients in a teflon saucepan. Let it cool until the chocolate ganache has thickened.

Coffee Butter Cream

• 500 gr Palmvita ® Baker’s Fat
• 100 gr Palmvita® BOS
• 250 gr Liquid Sugar
• 150 gr Sweetened Condensed Milk
• 2 sdm Instant Coffee, dissolved with a little bit of water

Beat Palmvita ® Baker’s Fat and Palmvita® BOS until smooth. Add liquid sugar, sweetened condensed milk, and instant coffee. Continue beating the mixture until smooth and fluffy.

Directions:

Divide Jaconde into two parts, then soak with Coffee Syrup, Rum Spray (to taste), spread a layer of Coffee Butter Cream and coat with Chocolate Ganache. Roll tightly. Store in a freezer until frozen, then pour the chocolate glaze over the roll cake.