Today I will introduce to you a really delicious almond caramel roll cake. The combination of bitter caramel and crunchy almond, hazelnut flavors is really great with a really nutty salted caramel sauce, The ice cream I made this time is an adapted version of mousseline Cream, A basic mousseline cream This is a mixture of pastry cream and butter.
● Soft vanilla cake
(Mold size: 24cm*35cm)
Milk 45g
40g vegetable oil – (grapeseed oil, canola oil, soybean oil, corn oil o/olive oil
4 yolks (68g)
25g sugar
pinch
Vanilla extract 5ml
Flour 80g flour
4 egg whites (140g)
75g sugar
● Salted caramel mousseline cream
(Pastry Cream)
2 yolks
50g sugar
Vanilla extract 5ml
150 g milk
Corn starch 10 g
10g cake flour
50g unsalted butter (a)
60g unsalted butter (b)
Salted caramel sauce 50g
● Salted caramel sauce
1.5 g salt (1/2 TSP)
105g heavy cream
115g sugar
15g unsalted butter
● Sliced almonds 50g
In addition to the overall balance, the vanilla sponge cake is very soft and smooth.
You can feel the softness in the video as well.
If you want to make a moist and fluffy vanilla sponge cake, please watch the video closely.
