Apple Crumble & Custard Roll

Ingredients

Unit
Plain Sponge
Tegral Plain Sponge 1.000 kg
Water 0.570 kg
Plain Sponge total 1.570
Custard
Belcrem Subito 0.400 kg
Water 1.000 kg
Custard total 1.400
Cinnamon Streusel
Butter 0.100 kg
Dark muscavado 0.100 kg
Biscuit flour 0.200 kg
Ground Cinnamon 0.010 kg
Cinnamon Streusel total 0.410

Method

  • Mix Tegral Plain Sponge Mix & water for 1 min on slow, scrape down.
  • Mix 4 mins high, 1 min slow. Deposit onto lined 18 x 30 trays at 950g.
  • Bake at 220°C for 5 mins.
  • Turn out onto sugared silicone paper.
  • Combine the streusel ingredients to form a crumble, spread onto lined trays and bake for 10-15 mins.
  • Mix the Belcrem Subito to the bag instructions & spread 600g over the turned out sponge.
  • Pipe 1kg of Topfil Apple over the custard in lines then roll the sponge as normal.
  • Glaze the top of the Swiss roll with Harmony Ready Neutre.
  • Finish with the cinnamon streusel.