Swiss roll cake

Swiss roll cake

Swiss roll cake is a stuffed and rolled.

Line a round or square with roulade.
No need to grease the pan.
Line the bottom and sides with slices of Swiss roll.
Swiss roll over a layer of blancmange.
See my blogs.
After spreading cherry in syrup drained (chopped) (optional)
The second layer is also blancmange, sprinkle with 3-5 tablespoons (soup) of chocolate powder, a layer is to stay dark.
Sprinkle chopped dried fruit:
Prunes, raisins, apricots, nuts, cherries, dates, and other.
The last layer is the jelly roll.
No need to grease the pan. If you want you can put parchment paper or aluminum foil.
Take the refrigerator for 4 to 6 hours
To unmold, do not forget the cake roulade is capsized, ie downwards.
Note:
To serve place the jelly roll cake on a china plate, the underside is facing up.
The roulade is stuffed with guava paste, or to taste filling.

suggestion:
You can put the cake roulade in a bowl with a wide mouth and narrow bottom. It is very beautiful.
Can garnish with shaved chocolate, strawberry, mint leaves, do not place any coverage.
The very roulade is already decorated.
Decoration: search combining the filling with the cake decorations.