cakepia recipe japanese      
ROULE A LA CREME
Pancakes with Cream Filling  
World Traditional Recipe スイス

Swiss style cake. This is a sponge cake traditionally baked in a mold, but you can make it using a frying pan. Cook until brown on one side, then turn and lightly brown the other side. When cooked, cover with plastic wrap and allow to cool. To roll the pancakes easily, try using plastic wrap.
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instructions
●Preparation Tip
●Sponge Batter

Photo #1

Photo #2
Combine butter and milk in a saucepan. Place it over heat and melt the butter.

Combine eggs and sugar in a bowl. Beat the mixture while heating over low heat or by double boiling. When it becomes lukewarm, remove from the heat and keep beating until it thickens.

Stir in flour and the butter/milk mixture, in that order. (Photo #1)

Pour the batter into a heated frying pan and shape it into a 1cm-thick circle. Cover and cook on low for about 5 minutes.

When the bottom is browned, flip and lightly brown the other side. (Photo #2)

When cooked, cover with plastic wrap and allow to cool.

●Finish

Photo #1

Photo #2
Combine cream and sugar in a bowl. Beat until stiff peaks form. (Photo #1)

Generously spread the cream over the cooled pancakes and roll them up loosely. Sprinkle with confectioners’ sugar* on top. (Photo #2)
(*Not included in the ingredients list.)



ingredients
Servings per Recipe Calories per Serving Ready In
4 pancakes  316kcal 70 minutes
Sponge Batter
whole eggs 120g 
sugar 80g 
cake flour 60g 
butter 10g 
milk 15g 
【Preparation】
- Sift flour.

Finish
whipping cream 100g 
sugar 8g 
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