The Praline Buttercream Swiss Roll is an exquisite dessert that combines the elegance of a soft, airy sponge cake with the rich decadence of praline-infused buttercream. This delightful treat starts with a golden sponge, perfectly baked to achieve a light and tender texture. It's generously filled and coated with a creamy praline buttercream, made from a blend of smooth custard, butter, and crunchy praline for a nutty caramel flavor. The rolled cake is then finished with a dusting of almond powder and a touch of decorative vanilla cream, adding a sophisticated touch to its presentation. Each slice offers a perfect swirl of moist cake and velvety cream, making it an irresistible centerpiece for any occasion, whether it’s a festive gathering or a simple afternoon indulgence. Elegant, flavorful, and beautifully crafted, the Praline Buttercream Swiss Roll is a dessert that will leave everyone asking for seconds!

Directions

1. Step

In a saucepan, whisk together 3 egg yolks, 60 g sugar, and 250 ml milk. Add 25 g cornstarch and stir until smooth. Cook the mixture over medium heat until it thickens, stirring constantly. Once thickened, add 25 g butter, stir until incorporated, then remove from heat. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate to cool completely.

2. Step

Preheat your oven to 180°C (350°F). In a mixing bowl, combine 5 eggs, 120 g sugar, 90 g flour, 1 tbsp vanilla, and a pinch of salt. Mix until smooth. Pour the batter into a greased or lined baking pan. Bake for 10 minutes or until the cake is golden and springs back when touched. Let it cool completely.

3. Step

In a mixing bowl, beat 180 g softened butter until fluffy. Gradually add the cooled custard to the butter, mixing well. Add 150 g praline and mix until smooth.

4. Step

Spread a layer of buttercream evenly over the cooled cake. Roll the cake carefully into a log shape. Coat the outside of the rolled cake with the remaining buttercream.

5. Step

Sprinkle almond powder over the cake. Pipe or spread vanilla cream for decoration as desired. Chill the cake for 1–2 hours before slicing. Cut evenly and enjoy!