Caramel swiss roll !

Tilbake til oppskriften på norsk !

• 4 large egg
• 3 oz sugar
• 1 tbs wather
• 1 tsp bakingpowder
• 1 tbs potato starsh
• 4 tbs all p flour

mix egg and sugar in a bowl to creamy, light and fluffy for 10 minutes, ad the wather and mix for 5 minutes on medium speed.
Sift all dry ingredience in a bowl and gently ad it and fold in with the
wipped egg mixture.

Pour the dough onto a big bakingpan cowered with baking paper and spread out to cower the hole pan.

Bake for 10 – 12 minutes to light brown at 380 F

Cover cake using the pan to stay moist.

Filling and coating

Filled with heavy wipped crem 20 oz added 4 tbs sugar.

Add fruit or berry.

Gently roll the cake and lett it rest to set in the fridge.

The top cowered with 20 oz heavy wipped cream added 4 tbs sugar.

Caramell sauce

• 10 oz sugar
• 10 oz heavy cream

Melt sugar in a saucepan to light brown in color on medium to high heat. When all melted gently pour in the cream. It will start boli, so use a pan with high sides. Stire on medium heet to all caramell desolved and the sauce is smooth.

Cover up the sause in a bowl or transfer it to a pipingbag when it has cooled.

Pour over the caramell. It will slowly slide down the sides and cower the cake in a few hours.

If the caramell is to hard consistency ? Boil heavy cream and stire in a tablespoon at the time to soften the sauce.

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