Delightful Biscoff Swiss Roll
“An irresistible Swiss roll filled with Biscoff Lotus spread or dulce de leche—the choice is all yours!”
Ofira Pahima Yihya
Original Recipe Author
The classic jam-filled Swiss roll is great, and so is the coffee-packed variation. But you might be on the lookout for something more buttery and caramel-flavored.
As it happens, Biscoff Lotus spread fits the bill perfectly!
This Biscoff Swiss roll marries a dense cake layer with a rich Lotus spread filling together in every bite. Sounds good? Let’s check out the recipe!
Frequently Asked Questions:
Delightful Biscoff Swiss Roll
The roll always comes out flat. Am I doing something wrong?
The roll is supposed to be flat. But if you don’t think it looks as good as the one in the picture, you might want to tweak your baking conditions. We recommend convection baking.
Should I roll it up as soon as it’s done baking?
No, it’s important to let the cake sheet cool down completely before you start filling it and rolling it up.
Do I need to roll the cake with a kitchen towel?
No, a parchment paper will do the trick.
Delightful Biscoff Swiss Roll
Equipment
Ingredients
Cake:
- 6 eggs (separated)
- 6 tbsp. sugar
- 3 tbsp. oil
- ½ cup + 1½ tbsp. flour
- 1½ tbsp. potato starch / cornstarch
Filling:
- 1 jar Biscoff Lotus spread (400 g)
- 2 cups heavy cream (500 ml)
- 4 tbsp. sugar
- ½ cup milk
- 1 package vanilla instant pudding mix (80 g)
Instructions
Cake:
- In a mixer, beat the egg whites and sugar to form a stable foam.
- Bring down the mixing speed and add the yolks and oil gradually.
- Mix the flour and potato starch into the batter.
- Grab a cookie sheet, line it with parchment paper, and oil the surface well.
- Pour the batter into the sheet and make sure to spread it into an even layer.
- Bake the roll at 350°F (180 °C) for 10 minutes.
- Set the baked sheet aside to cool down.
Filling:
- Spread the Biscoff Lotus (or dulce de leche) on the cake sheet.
- In a large bowl, whip up the heavy cream with sugar, milk, and vanilla mix.
- Once the cream is firm, scoop and spread it over the Biscoff Lotus layer. (Leave a bit of cream mix for the finishing touches.)
- Roll up the cake sheet neatly.
- Pop the roll into the freezer and let it sit for 30 minutes.
- Use the remaining whipped cream as a topping and drizzle some Biscoff Lotus sauce on top.
- Garnish with Biscoff Lotus biscuits.
Tips
- The Biscoff Lotus spread might be too hard to work with. In this case, you can scoop it into a microwave-safe bowl and warm it for a few seconds.
- If you don’t have a ready-made Biscoff Lotus sauce, make your own by heating the spread with milk in a pan.
- You can garnish with whole biscuits or crunch them up and use the crumbs if you want something more subtle.
your time to shine:
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Oh, and we almost forgot!
This Delightful Biscoff Swiss Roll is a part of our Dessert Series. Click NOW for more fun ideas you don’t wanna miss!
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