No Bake Swiss Roll

8 slices

Easy

Dr. Oetker Nona Recipe - No Bake Swiss Roll

Recipe Ingredients

How to Prepare

Recipe Ingredients

For Cake

330 g

Dr. Oetker Nona Sponge Cake Vanilla (baked)

150 ml

Milk

For Filling

3 tbsp

Dr. Oetker Nona Cocoa Powder

150 ml

Whipping Cream

For Chocolate Ganache

150 g

Dr. Oetker Nona Cooking Chocolate

100 ml

Whipping Cream

50 ml

Milk

Buy the Products

Dr. Oetker Nona Sponge Cake Vanilla (baked)

Dr. Oetker Nona Cooking Chocolate

How to Prepare:

Prep:

15 min

Mash the cake with milk in the mixing bowl until dough forms.

Place the cake dough on a sheet of plastic food wrap and cover with another sheet of plastic food wrap. Flatten the cake with cake roller (approximately 1 cm thick).

Beat the whipping cream with cocoa powder until stiff peak form. Spread the whipped cream over the cake.

Roll up the cake, cover with plastic wrap and keep in the fridge for 2 hours.

Melt cooking chocolate with microwave oven or “double-boil”. Gradually pour in whipping cream and milk, stir until well combined.

Slowly pour the chocolate ganache over the top of the cake. Let the ganache set before cutting.

Video recipes: No Bake Swiss Roll

Recipe Tips

Tip: For smoother cake texture, use only the inner part of cake (discard the top, the bottom and the sides of the cake).

Tips

Tip: Tip: For smoother cake texture, use only the inner part of cake (discard the top, the bottom and the sides of the cake).

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Recipe Ingredients For Cake 330 gDr. Oetker Nona Sponge Cake Vanilla (baked) 150 mlMilk For Filling 3 tbspDr. Oetker Nona Cocoa Powder 150 mlWhipping Cream For Chocolate Ganache 150 gDr. Oetker Nona Cooking Chocolate 100 mlWhipping Cream 50 mlMilk Buy the Products 1 Mash the cake with milk in the mixing bowl until dough forms. 2 Place the cake dough on a sheet of plastic food wrap and cover with another sheet of plastic food wrap. Flatten the cake with cake roller (approximately 1 cm thick). 3 Beat the whipping cream with cocoa powder until stiff peak form. Spread the whipped cream over the cake. 4 Roll up the cake, cover with plastic wrap and keep in the fridge for 2 hours. 5 Melt cooking chocolate with microwave oven or “double-boil”. Gradually pour in whipping cream and milk, stir until well combined. 6 Slowly pour the chocolate ganache over the top of the cake. Let the ganache set before cutting. Video recipes: No Bake Swiss Roll Tip: For smoother cake texture, use only the inner part of cake (discard the top, the bottom and the sides of the cake).