Tasty Fakes, Episode 2: Making Swiss Rolls with R2L

Welcome back to our series where Philly sugar pros show how to make copycats of your favorite Tasty Baking Co. snacks.

We'll take Tasty Fakes over "Tastycakes."

We'll take Tasty Fakes over "Tastycakes."

Diana Bowen

UPDATE:  Since there’s no flour other than the ground almonds, these are gluten free. (Thanks to an observant reader for noticing.)

Welcome to the second episode of Tasty Fakes, our video series where Philadelphia sugar pros show how to make copycats of your favorite Tastykakes.

Of all the Tasty Baking Co. products out there, Swiss Rolls might be the most complex, with their inner swirls of chocolate cake and vanilla cream covered by a hardshell chocolate coating. But Peter Scarola loves a challenge, which is exactly why he chose them.

As pastry chef of R2L, the sleek restaurant on the 37th floor of Two Liberty Place, Scarola usually makes desserts as intricate and visually captivating as the sweeping views out the dining room windows. So for him, whipping up a batch of these treats was a relative snap. Happily, though, he also figured out how to simplify the recipe so it’s totally doable at home.

There are still several steps to the process, so advance planning is a good idea, but the end result is entirely worth it. (Take it from this writer, who may or may not have eaten six of the rolls during one morning’s shoot.)

Watch the video and check the recipe below, then give it a shot — and be sure to let us know how they turn out.

“Swiss Rolls” by Peter Scarola

6 eggs, separated
2/3 cups sugar
1/3 cup ground almonds
1/3 cup cocoa powder
1/4 cup water
2 tablespoons butter

Beat egg yolks and half the sugar together. Add almonds, cocoa, water and butter and mix well. In a separate bowl, whip egg whites and remaining sugar until stiff. Fold the two parts together and spread onto wax-paper-coated tray. Bake 12-15 minutes at 350° and allow to cool.

Whipped Cream
1 cup heavy cream
2 tbsp confectioners sugar
1/2 tsp vanilla extract

Mix all ingredients together and whip until peaks form.

Lift cake from pan, trim uneven sides, and cut into rectangles. Spread whipped cream on the first set of rectangles and roll into cylinder, using wax paper to keep them tight. Lift rolls onto metal rack (or plate) and repeat. Allow rolls to set in refrigerator for at least an hour.

Chocolate Shell
12 oz dark chocolate
2 tbsp coconut oil

Melt ingredients over a double boiler, whisking until combined.

Ladle liquid chocolate over each roll until it’s completely coated (shell will harden within minutes).

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