Speculoos. Speculooooos! You have to admit, it's pretty fun to say. But if all your thinking is "speculoos what?", then you might be more familiar with the American name - Biscoff or Biscoff Spread.
Originally from Belgium, Speculoos biscuits are delicious little crunchy biscuits that are flavoured with a blend of caramalised sugar and a hint of spice. Over the past few years a speculoos hyrbid has emerged in the form of a delicious spread, similar to that of peanut butter or nutella. I first fell in love with Speculoos spread a few years ago while on holiday in Brussels, and have enjoyed encorporating it into recipes ever since. This vanilla swiss roll with speculoos whipped cream is one of my favourites. Speculoos has increased in popularity, and is now readily available in the UK in Waitrose stores and other specialty grocers.
I made some pretty awesome Speculoos Whoopie pies a few months ago, and I often think about them and how delicious they were. I wanted to re-create their flavour, but opted to do so in the form of a swiss roll. I'd never made a swiss roll before, but I knew the flavour I was after, so I set out to create exactly what I had in mind. The result was a delicious sponge with a light vanilla caramel flavour, and a wonderful caramalised speculoos flavoured cream filling.
Ingredients:
Vanilla Sponge:
4 Eggs
160 grams Super-fine Golden Castor Sugar
1 Tbsp + 1/2 tsp Vegetable Oil
2 Tbsp Double Cream +1/4 tsp of vinegar (combine and set aside)
2 tsp Vanilla Extract or Vanilla Bean Paste
110 grams Plain Flour
14 grams Corn Flour
1 tsp Baking Powder
1/4 tsp Salt
Speculoos Cream Filling:
250 milliliters Double Cream
1/3 Cup Speculoos Spread
To Garnesh:
2 Tbsp Speculoos Spread, melted
Instructions:
1. Preheat oven to 180ºC. Grease a 9×13 jelly-roll pan and line with parchment paper. In a large bowl, beat eggs with electric mixer until pale and yellow - about 5 full minutes.
2. Pour in the oil and the sugar while the mixer is still running. Add in cream and vinegar mixture, and the vanilla extract In a separate bowl, sift together the flours, baking powder and salt. Slowly add to the liquid ingredients. Mix until well combined.
3. Pour batter into parchment lined pan, ensuring batter is evenly distributed. Bake for 10 - 12 minutes, or until the sponge springs back with the touch of a finger.
4. While the sponge is baking, lightly sprinkle a tea towel with powdered sugar to avoid the sponge from sticking. Once the sponge is done baking, immediately turn it out onto the tea towel and peel away the parchment paper. Starting at one of the short ends, carefully roll up the sponge together with. tea towel. Set the rolled cake on a wire rack and cool completely.
5. To make the speculoos cream filling, combine the double cream and speculoos into a large bowl and beat on high speed with an electric mixer until stiff peaks form. Carefully unroll the sponge before spreading with a layer of speculoos whipped cream, stopping about 2 centimeters before the end of sponge in order to avoid cream spilling out once rolled.
6. Carefully roll the sponge, and place seam down on a serving platter. Place 2 tablespoons of speculoos spread in a small heat proof dish and melt in the microwave for 10 - 20 seconds. Pour over top of your finished Swiss roll, and let set in the refrigerator before serving.
** This Swiss roll keeps well in the fridge. I find that it improves in flavour over night. If you are going to chill it over night in the fridge, just make sure to carefully cover it in cling film to prevent it from drying out. (Use cocktail sticks to prevent the cling film from sticking to the Speculoos topping)
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