Saffron & Almond Roll

Sponge Cake Method
  • Mix ingredients together for 1 minute on low, 8 minutes on high, and 1 minute on low. 
  • Spread at 5mm and bake at 425°F for 3-4 minutes. 
  • Remove from pan immediately once removed from oven.

Raisin Filling Method
  • Soak raisins in water and rum (just enough to moisten) and blend in a food processor. 
  • Spread thinly over the skin side of the sponge cake.

Saffron Mousse Method
  • Heat the first heavy cream with the saffron and leave sit covered for 5 minutes. 
  • Reheat the cream and pour over chocolate. Emulsify. 
  • Add soaked gelatin sheets and blend. 
  • Allow to cool to 86°F and fold in soft whipped cream. 
  • Spread over raisin filling. 
  • Freeze. 
  • Cut strips of the desired width and wrap around an acetate wrapped metal ring.

Almond Cake Method
  • Cream the butter and sugar together. 
  • Slowly add the eggs until incorporated. 
  • Mix the flour and almond flour in until just combined. 
  • Spread at 4mm and bake at 375°F.

  • Once cooled cut circles of almond cake to fit just under the saffron roll. 
  • Place a roll on each cake. 
  • Glaze the top of the roll with Mirroir Nuetre and finish with chocolate décor.

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