Brown Carrot Roulade

Ingredients

Grams
Brown Sugar Cake
Tegral Satin Moist Cake Roasted Brown Sugar 350
Shredded Carrot 250
Egg Yolk 10 nos
Oil 60
Egg White 10 nos
Sugar 80
Brown Sugar Cake total 760
Milky Custard Cream
Fresh Milk 100
Water 80
Cremyvit Classic 100
Whipping Cream 100
Milky Custard Cream total 380
Carrot Compote
Water 400
Sugar 150
Shredded Carrot 100
Carrot Compote total 650

Working Method

Brown Sugar Cake
  • Mix all ingredients, except egg white and sugar.
  • Beat the sugar and egg white together until soft peak then fold into batter.
  • Bake at 200°C for ~ 8-10 minutes

Milky Custard Cream
  • Semi whip the whipping cream.
  • Mix water, milk and Cremyvit Classic and rest for 5 mins.
  • Lastly, incorporate into the cream.

Carrot Compote
  • Boil sugar and water together then add shredded carrot into syrup and keep cooking until carrot is soften.

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