Ingredients
For Paste
unsalted butter : 2 tablespoons
granulated sugar : 2 1/2 teaspoon
cake flour : 1/3 cup
white egg : 1 large
food coloring
For the cake
eggs, separated : 3
granulated sugar, separated : 1/4 cup
vegetable oil : 1 tablespoon
whole milk : 1 1/2 teaspoon
almond extract : 1/2 teaspoon
kosher salt : 1/2 teaspoon
cake flour : 2/3 cup
food coloring
Filling:
heavy cream : 1 cup
powdered gelatin tasteless : 1/4 teaspoon
dried strawberries frozen : 1/2 ounce
granulated sugar : 3 tablespoons
powdered sugar : 1 teaspoon
Step 1
Preheat the oven to 350 degrees F. Slightly butter or grease the bottom and sides of a 15 by 10-inch jelly roll pan; line with parchment paper (if using a design template, place a printed template under parchment paper, or trace the back of the leather with thick pencil lines).
Step 2
To make the design paste, with a spatula or wooden spoon, mix the butter and sugar together until you get a smooth paste. Add the flour and mix until lightly browned, then add the egg whites and mix until smooth. The paste should have a buttercream-like consistency.
Step 3
Divide and paste into 3 containers (how you divide them evenly will depend on your composition) and add food color as you like. (I mixed 20g paste with 1 green leaf; 60g paste with 1 deep pink drop and 1/2 red drop; and 40g paste mixed with 1 teaspoon of pink paste to produce a bright pink shade).
Step 4
Transfer pastes to pipeline bags with small circular tip tips (I used my little # 1 tip on the green, # 3 tip of bright pink dots, and the big # 5 berry tip).
Step 5
Pipe design on skin. Start with green, then pepper the black berries on top, then finish with light pink dots. Place the pan in the fridge to allow the texture to set while you prepare all the dough.
Step 6
Place the egg yolks in a mixing bowl. Add 1/4 cup sugar and whisk until the sugar is dissolved and the yolks are lightly colored. Grease the vegetable oil, stirring frequently, until combined.
Step 7
Combine milk, almond extract and salt. Add food coloring as you wish (I mixed Deep Pink and Red with toothpick, and then just added the amount of toothpick to the batter.)
Step 8
Sprinkle the sliced cake flour over the dough and roll until combined.
Step 9
In a clean mixing bowl or in a mixing bowl with a whisk attachment, beat the egg whites until foam.
Step 10
Add the remaining two teaspoons of sugar and beat at high speed until the whites hold the hard peaks.
Step 11
Fold a third of the egg whites into the batter to lighten them, then add the remaining white egg whites and fold until combined.
Step 12
Pour the batter over the frozen design, spreading the dough evenly using a large offset spatula.
Step 13
Apply the pan a few times to the countertop to remove any air bubbles and level up.
Step 14
Bake for about 10 minutes or until the top is green and the edges have just started to turn brown.
Step 15
Remove from oven. Carefully roll the warm cake onto a piece of leather based on a solid surface like a large cutting board. Remove the leather support, highlighting the design. Freely pour in a clean tea towel with powdered sugar and lay on top of the cake. Roll the cake so that the design is upside down.
Step 16
To start on the side of the cake without designing, carefully rub the warm cake with a towel. Doing this while the cake is still warm will give the cake a 'muscle memory' and allow you to wrap it up later by filling it without cracking.
Step 17
Let the folded cake cool for about 1 hour or until completely cool when you touch it.
Meanwhile, to make the filling, in a small bowl, sprinkle the gelatin over 1 teaspoon of cool water and allow to simmer for 5 minutes. Microwave mix briefly, 5 seconds until gelatin is completely dissolved and liquefied. Allow to cool slightly (but do not allow it to harden, if so, in the microwave again).
Step 18
In a food processor or coffee / spice grinder clean, press and hold the dried strawberries and sugar until finely chopped.
Step 19
Place the cream in a stand mixer bowl attached to the whisk. Beat at medium speed until foam, then add powdered sugar, rise to the top and beat until the paddle starts to leave stripes on the cream.
Step 20
Mix a spoonful of lightly whipped cream in a bowl with the melted gelatin until completely combined, then, with a slow-moving mixer, add this back to the bowl with all the cream. Add the strawberry sugar mixture and speed up, beating until the cream sticks to the hard tops (be careful not to overdo it).
Step 21
Peel a squash, grate it and squeeze the juice. You may need to hold it in your hand as it will try to recline (see, muscle memory!) Fill the filling into a thin, evenly spaced layer over the entire cake, leaving about 1/2 inch blank at the end. You may not need all the filling, depending on how thick you want the layer to be.
Step 22
Grease the cake gently, being careful not to use too much pressure lest the filling fills the sides. Wrap tightly with plastic wrap and refrigerate for at least 2 hours or overnight, until the filling is set. If you happen to have a cardboard tube lying around, place your minced cake in the oven to keep the bottom from getting hot as cold (I used a 3 1/2-inch-diameter bottle of whiskey bottle and it was very convenient. Size).
Step 23
To serve, cut into pieces with a sharp knife (design pieces are stronger than the cake itself. The pieces will look great if you cut using a sharp knife, pulling the knife gently towards you, letting the weight of the knife work. Try not to cut back and forth or press down or the design will squeeze into the cake).
Step 24
The cake roll will be stored, tightly wrapped and refrigerated, for up to 3 days.
Comments