jellyroll

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Sponge cake with apricot jam (Lower Austria)

A jellyroll (also Swiss roll ; double. Biscuit roulé; English jelly roll or Swiss roll ) is a fine bakery product of a rolled-up and filled biscuit plate. The roll is cut into slices for serving.

Early recipes for "Biskoten-Rolletten" or "Rolat von Bisquiten-Masse" can be found in Austrian cookbooks at the beginning of the 1800s, or even "Rolladen von Biskuit-Masse" in the cookbook The True Cooking Art . The first recipes for jelly rolls or swiss rolls appeared in several cookbooks immediately after the end of the war of secession , at the same time as the biscuit cakes that appeared in France in the mid-19th century.

Preparation and variations

For a sponge roller is made of sponge cake , a cake baked sheet, coated after cooling with jam or marmalade, rolled and outside dusted with powdered sugar. Some Swiss roll fillings are made with sweetened whipped cream or fruit. The chocolate roulade is in Austria with red currant jam and Parisian cream pocketed and decorated with chocolate shavings.

A biscuit roll filled with buttercream is often decorated like a tree trunk , the French specialty Bûche de noel and the German Bismarck oak , a "tree trunk" filled with butter, nut or other cream, are known.

The slices of Swiss roll can be used for the production of a Charlotte used by so interprets a dome shape and this with Bavarian cream filling.

  • a biscuit capsule

  • Swiss roll with buttercream

  • Strawberry Swiss Roll

  • Red Swiss roll with butter cream

Web links

https://www.oetker.ch/ch-de/rezepte/r/baumstamm

Individual evidence

  1. ↑ Maria Anna Bußwald: The very latest cookbook for meat and fast days. In: https://ub.uni-graz.at/de . Retrieved May 25, 2019 .
  2. ^ Franz Zelena: The art of cooking for stately and bourgeois tables, or the very latest Austrian cookbook. Vienna. 1818, p. 651 , accessed May 24, 2019 .
  3. ↑ Maria Anna Busswald: The very latest cookbook for meat and fasting days ... Zweyte ... verm. Ed . Tusch, 1804, p. 239 ( google.de [accessed on May 25, 2019]).
  4. ↑ The true culinary art, or: the latest, checked and complete Pesther cookbook . Bey Joseph Eggenberger, 1823, p. 314 ( google.de [accessed on May 24, 2019]).
  5. ↑ Bruce Kraig: The Oxford Encyclopedia of Food and Drink in America . OUP USA, 2013, ISBN 978-0-19-973496-2 , pp. 374 ( google.de [accessed on May 24, 2019]).
  6. ^ A b c Franz Maier-Bruck: The great Sacher cookbook . Wiener Verlag, 1975, p. 569-570 .
  7. ↑ Claus Schünemann: Learning fields of the bakery - production: practical theory textbook for professional training as a baker . Gildebuchverlag GmbH, 2011, ISBN 978-3-7734-0165-6 , pp. 435 ( google.de [accessed on May 25, 2019]).
  8. ↑ Herrmann, F. Jürgen: The great lexicon of dishes . 1st edition Pfanneberg, Haan-Gruiten 2012, ISBN 978-3-8057-0513-4 , p. 134 .
  9. ^ Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 329 .