February 18, 2015

Matcha Swiss Roll with Coconut Black Sesame Cream Cheese Filling



get ready for some news...

i didn't make this. 

my brother did.

WHAAATT?!









okay, granted, this was all from my creative mind ;), but he did the baking!
he wanted to make something that he could bring to school and give to his friends, and he also wanted to make a "yule log" during winter break but never had the chance, so I said, "why not make a matcha swiss roll instead?" 

and so with my instruction & supervision, he did it! super proud of him ;)

 

Recipe: Matcha Swiss Roll with Coconut Black Sesame Cream Cheese Filling
By: Hannah Claudia
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for the cake: Matcha Green Tea Swiss Roll from the Little Epicurean

for the filling:
8 oz cream cheese, softened
3/8 cup of unsweetened coconut flakes
1/4 cup of powdered sugar
1/4 cup of black sesame seeds

(opt) extra unsweetened coconut flakes & black sesame seeds for decoration on the exterior

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1. Make the swiss roll according to the Little Epicurean's directions. 
(optional: Before flipping over the cake onto a kitchen towel, add the coconut and black sesame to the towel and then add the cake on top)
2. Instead of adding her strawberry mousse, whip together the ingredients for the cream cheese filling. 
(I like using a food processor because it takes forever to get cream cheese soft enough for a hand mixer)
3. Spread the filling evenly and roll up the jelly roll. 
4. You won't really need to wait that long for the cream cheese filling to set up, but it will be easier to slice pretty slices if you let it set in the fridge for 1/2 an hour!


xoxo, han





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