You will need:
Saracino powder colours: pink, purple, yellow, green
Saracino Royal Icing mix
Ingredients for Pate Decor:
- 80g soft butter
- 80g icing sugar
- 60g egg whites
- 70g plain flour
Ingredients for Swiss Roll Mixture:
- 200g eggs
- 100g sugar
- 150g Saracino Almond flour,
- 40g plain flour
- 2g salt
- 60g almond paste
- 140g egg whites
- 70g sugar
Ingredients for Filling:
- 250g butter
- 200g condensed milk
- 60g Le Supreme Raspberry food flavouring paste
- 250g fresh raspberries
- Raspberry jam
Equipment:
Food mixer
Baking paper
Baking film
Silkomart 01 silicone tray
Spatulas
Fine sieve
Bowls of various sizes
Royal icing piping nozzle (Wilton 125 for rose petals and Wilton 352 for leaves)
Round piping nozzle number 2
Royal Icing flower nail
Parchment paper
Step 1
Prepare the ingredients for the pate decor. You will need the butter, icing sugar, egg whites, flour and Saracino powder colours (purple, green, yellow and pink).
Step 2
Combine the butter with the icing sugar until you have a fluffy consistancy.
Step 3
Gradually add the egg whites and the flour alternatively until the mixture is smooth and well blended.
Step 4
Prepare the required design on to a piece of paper.
Step 5
Prepare the silicone swiss roll tin / mould and cut transparent film (it is important the film is suitable for baking) to the same size as the mould.
Step 6
Place the design face up on the silicone swiss roll tray and cover it with the baking film. I am adding two templates which will make two smaller Swiss rolls.
Step 7
Divide the pate decor into 5 equal parts and colour with powder colours : pink, lilac, light green, dark green and yellow.
Step 8
Add a number 2 piping nozzle to a piping bag and fill with the yellow pate decor.
Step 9
Repeat for the lilac colour.
Step 10
Pipe to make the flowers as shown.
Step 11
Using a number 2 nozzle again add light green and dark green to piping bags. Using the dark green pipe small stems and twigs.
Step 12
Pipe some of the larger leaves with light green.
Step 13
Finish the larger leaves with dark green. Place in the refrigerator to cool well.
Step 14
Prepare the ingredients for the Swiss roll mixture: whole eggs, sugar, Saracino almond flour, plain flour, almond paste, egg whites, a pinch of salt.
Step 15
Whisk the eggs and a first part of the sugar in the mixer until light and fluffy.
Step 16
Mix the almond flour and salt well.
Step 17
Using a sieve add the flours to the whipped mixture.
Step 18
Combine gently with a spatula (from top to bottom) without overworking the mixture.
Step 19
Gently combine the almond paste.
Step 20
Whip the egg white until stiff and add the second part of sugar.
Step 21
Gently combine the two mixtures without losing the entrained air.
Step 22
Remove the paper template from uder the baking film sheet. Add the Swiss roll mixture evenly over the painted design. Take care not to damage your design.
Step 23
Using an elbow spatula fill the silicone pan completely evenly taking care not to overwork and lose the air. Place in the oven and bake at approximately 170° for 10 minutes.
Step 24
Once cooked, turn the Swiss roll over onto a baking sheet and allow to cool. Once cold, gently remove the silicone mould.
Step 25
Remove the bakable film.
Step 26
Cut to the length of Swiss roll you would like.
Step 27
Prepare the ingredients for the filling : butter, condensed milk, Saracino Supreme Raspberry food flavouring.
Step 28
Whip the butter in a mixer.
Step 29
Add the condensed milk and continue to whisk until a soft cream is obtained.
Step 30
Add the Supreme Raspberry to give taste and colour. Mix well.
Step 31
Turn the sponge upside down by placing it on parchment paper cut to size and prepare the ingredients for the filling.
Step 32
Spread a very thin layer of raspberry compote.
Step 33
Spread a thick layer of our raspberry flavour cream filling on top of the jam.
Step 34
Add the fresh raspberries on the cream evenly.
Step 35
Using the baking paper roll up the Swiss roll.
Step 36
Finish the roll so that the design is on top and allow to cool in the refrigerator.
Step 37
Use a mixer to prepare the Saracino royal icing in accordance with the instructions on the packaging (just add water and mix).
Step 38
Divide the royal icing into 3 equal parts and colour with Saracino powder colours (pink and green) to obtain light pink, pink and green.
Step 39
Remove the parchment paper from the roll.
Step 40
Use a sharp long bladed knife to trim the ends precisely to highlight the internal filling.
Step 41
Add light pink royal icing to a piping bag that has a petal piping nozzle.
Step 42
Fix a small square of parchment paper to the top of a flower nail. Pipe a cone of royal icing in the centre.
Step 43
Pipe the inner 3 petals and allow to dry.
Step 44
Pipe the second layer of 5 petals and dry.
Step 45
Pipe the final circle of petals and dry. Repeat to create other buds and roses in light and dark pink.
Step 46
Add green royal icing to a piping bag with a leaf nozzle. Add a small amount of royal icing to the top of the Swiss roll as shown.
Step 47
Remove the royal icing flower from the flower nail. Remove the parchment paper.
Step 48
Place the rose on the green royal icing to fix into place.
Step 49
Continue decorating the roll with the other roses and buds following the design created on the sponge.
Step 50
Finish by piping leaves around and between the roses.
