Swiss giraffe cake roll…
A few days ago my son invited some of his friends for a snack, and since we wanted to surprise them, we decided to prepare an original and delicious dessert: the sweet giraffe roll or giraffe roll cake. A classic chocolate roll, but with the typical designs of the mantle of the giraffe, and to make it really special we stuffed it with a simple mascarpone cream and nutella.
Imagine the wonder when I brought it to the table, they were delighted and devoured it in an instant!
If you liked this recipe, check this one out: Roll with orange cream and chocolate
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Ingredients
To make the rool
For the filling
Tools
Steps
Swiss giraffe cake roll, step by step
Collect the eggs in a bowl, add the sugar and work with the mixer for at least 10 minutes or until you get a bloated, light and foamy mixture.
Put aside the mixer and with the help of the spatula incorporate the flour several times, making light movements from the bottom up and taking care not to disassemble the mixture.
Similarly incorporate yeast and vanilla essence or vanilla sugar.
Cover a baking tray 15 12 with parchment paper, pour some mixture into a disposable bag (or a food bag)made a hole by cutting off a piece of plastic from the corner and made decorations like those in the picture and that represent the light part in the mantle of the giraffe.
Cook 3 minutes at 340 ºF in a ventilated oven.
Take back the rest of the mixture, add the milk, cocoa and mix very gently.
Remove from the oven the pan you put in the oven and pour over this cocoa mixture, leveling well and doing it quickly (the pan is hot ).
Bake for 6-7 minutes at 340 ºF ventilated, make the test toothpick to check if it’s ready and remove from the oven.
It is essential that the base of sponge cake is immediately moved from the pan and placed between two sheets of baking paper, the steam in fact must remain imprisoned in the cake, to keep it soft. After this step, cover with a cloth and let cool.
After the time you can remove the parchment paper gently.
In a large bowl collect the mascarpone and nutella and work with the mixer to amalgamate. Adjust the consistency of the cream with a little milk and mix again.
Arrange the sponge cake base with the cocoa side facing you and brush with milk, especially at the edges, which are the driest and most difficult to roll.
Spread out almost all the cream, the rest will serve for decoration, but let loose 2-3 cm from the shorter side of the rectangle.
Distribute the hazelnut grains gently and with the help of the parchment paper placed below, roll forming a cylinder.
Wrap the cylinder in baking paper and refrigerate for at least 1h.
After the time and firmed the filling, cut the sides of the roll, trimming them well.
Decorate with the cream set aside and serve, our giraffe cake or roll sweet giraffe is ready to make our children happy and not only!
Would you like to take a look at my Italian recipes website? That’s it: Il caldo sapore del sud.
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Varied doses for servings