Sweet, salty, salty, yes, it was you... Making salty caramel roll cake

#rollcake #roll #caramel
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Even if I think about it, I think I gained momentum while making roll cakes.
A well-rolled cake will keep you in a good mood throughout the day.
I just got tired of roll cake, so I made salty caramel and put it in whipped cream to make caramel chantilly.
Pour the caramel glaze on top and sprinkle the remaining glaze over the roll cake.
Poured roll cake ^^
The taste is richer. try making it
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[ingredient]
Roll cake: 125g yolk, 15g sugar, 23g honey, 167g egg white, 68g sugar, 72g cake flour, 38g milk, 15g butter
Caramel Chantilly Cream: 54g sugar, 53g heavy cream, 1g salt, 200g heavy cream, 1/2tsp vanilla paste
Caramel Glasage: 100g sugar, 25g starch syrup, 200g heavy cream, 1 teaspoon vanilla paste, 1g salt, 5g gelatin
[roll cake]
1. Mix yolk with sugar, add warmed honey and mix at high speed until smooth.
2. Divide sugar into egg whites twice to make meringue with soft horns.
3. Add half of the meringue to the yolk and mix
4. Sift the flour
5. Mix all the remaining meringue
6. After mixing some of the sub-ingredients with the butter mixture melted in a double boiler, add them to the main batter and mix.
7. Bake in an oven preheated to 170 degrees for 20 minutes. When hot, remove parchment to cool.
[Caramel Chantilly Cream]
1. Put 53g of heavy cream, salt, and vanilla bean in a pot and heat slightly over low heat.
2. Heat the sugar in another pot over low heat and when the sugar turns brown, add the warmed cream little by little and mix. And there is a risk of burns😰
3. Soak in cold water to prevent caramelization
4. Add caramel to cold whipped cream and whip about 80%. (80% whipped cream is soft and slightly visible)
5. Spread the cream on the cake.
Tip: Apply more cream in the center of the roll cake and less at the beginning and end of the cake.
[Caramel Glasage]
1. Soak the sheet gelatin in ice water (soak for about 10 minutes)
2. Put whipped cream, salt, and vanilla paste in a pot and heat slightly over low heat.
3. Heat the sugar over low heat and when the sugar turns brown, add 200g of warmed cream little by little and mix.
4. Cool in cold water to prevent caramelization
5. Add the soaked gelatin to the caramel sauce cooled to 60-80 degrees and melt it (mix evenly so that the gelatin melts)
6. Lower the temperature to 28 degrees and pour it into the roll cake.
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