Fine peach brittle biscuit roll

Name: Fine peach brittle biscuit roll
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking); 10 TABLESPOONS + 450 ml milk; 3 TABLESPOONS + 225 g sugar; 5 Peach halves (canned); 3 Eggs (size M); 1 pinch Salt; 125 g Flour; 25 g crushed almonds; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 50 g demerara sugar; 285 g Butter; 25 g Honey; 7-10 Tbsp coloured sugar and cream dabs; 7-10 Tbsp Cling film; baking paper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

1 package Pudding powder "Vanilla flavour" (for 1/2 l milk; for cooking)
10 TABLESPOONS + 450 ml milk
3 TABLESPOONS + 225 g sugar
5 Peach halves (canned)
3 Eggs (size M)
1 pinch Salt
125 g Flour
25 g crushed almonds
25 g Cornstarch
1 1/2 TSP. Baking Powder
50 g demerara sugar
285 g Butter
25 g Honey
7-10 Tbsp coloured sugar and cream dabs
7-10 Tbsp Cling film
baking paper

Directions

1
Stir pudding powder, 5 tablespoons of milk and 2 tablespoons of sugar until smooth. Bring 450 ml milk to the boil, stir in the pudding powder and bring to the boil again briefly. Cover with foil and let cool down at room temperature. Drain peaches and cut into small cubes. Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix 100 g flour, almonds, starch and baking powder and stir alternately with 5 tablespoons of milk into the egg foam mixture.
2
Spread on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 8 minutes. Sprinkle 50 g sugar and brown sugar on a damp tea towel. Turn out the sponge cake onto the cloth, remove the baking paper. Whip 250 g butter and 1 tablespoon sugar until creamy white. Stir in cooled pudding by the spoonful. Spread the cream on the sponge cake. Sprinkle with peach cubes, press on a little. Roll up the sponge cake from the long side, chill for approx. 1 hour. Melt 35 g butter. Mix 25 g flour, 50 g sugar and honey. Allow the mixture to thicken a little.
3
Spread the cream on the sponge cake. Sprinkle with peach cubes, press on a little. Roll up the sponge cake from the long side, chill for approx. 1 hour. Melt 35 g butter. Mix 25 g flour, 50 g sugar and honey. Allow the mixture to thicken a little. Spread 1/2 teaspoon of the mixture at large intervals on a baking tray lined with baking paper. (Approx. 8 pieces fit on a baking tray!) Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes until golden brown. The mixture melts into circles. Circles must be completely coloured. Leave to rest for 2-3 minutes, remove from baking paper and form into rolls. Cut the sponge roll into slices. Serve decorated with lilac sugar, cream pats and caramel rolls
4
Spread 1/2 teaspoon of the mixture at large intervals on a baking tray lined with baking paper. (Approx. 8 pieces fit on a baking tray!) Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 5 minutes until golden brown. The mixture melts into circles. Circles must be completely coloured. Leave to rest for 2-3 minutes, remove from baking paper and form into rolls. Cut the sponge roll into slices. Serve decorated with lilac sugar, cream pats and caramel rolls
5
waiting time approx. 2 hours