Dessert
Bread Cake Roll
How to make this fantastic looking Bread Cake Roll? It's easy with Violife Creamy! Just follow the steps and you'll have the perfect Cake Roll in minutes!
![preparation time]()
Prep time20 minutes![servings]()
Servings10 portions
- 200 g Violife creamy original
- 250 g vegan cream
- 1 tsp vanilla extract with seeds
- zest of 1 clementine
- 25 g maple syrup
- 6 slices crustless toast bread
- 5 - 6 clementines peeled
- 1 cup raspberries washed and dried
- mint for garnish
SPECIAL EQUIPMENT:
- rolling pin
- piping bag with piping tip of your choice
- hand mixer
- In a large mixing bowl pour the vegan cream and using a hand mixer, beat until it begins to stiffen, to a yogurt consistency. Add the Violife Creamy, maple syrup, zest and vanilla and beat until stiff peaks form. Cover and place in the fridge.
- On a large baking paper sheet, place the slices of your bread slightly overlapping with each other to create a rectangle. Use some water to help stick the edges together. Use a rolling pin to flatten the bread as much as possible, emphasizing on the overlaps. When you have a flat layer of bread, add ⅔ of the filling and smooth over with a spatula, covering the whole rectangle. Add the clementines in a line lengthwise and add two raspberries in between each clementine.
- With the help of the baking paper, firmly roll the cake up from the side with the fruits. Roll until you reach the end of the bread roll.
- Wrap in the baking paper and place in the fridge to set for a couple of hours.
- Add the remaining cream to a piping bag with the nozzle of your choice.
- When you are ready to serve, place the bread cake roll on a serving platter, pipe some swirls on top with the remaining cream and decorate with clementines and raspberries.
- Garnish with mint leaves, slice into thin slices and enjoy!
