Swiss Roll and Custard - caramel Bombe

Swiss Roll and Custard – caramel Bombe

Swiss Roll and Custard – caramel Bombe

If swiss roll with caramel is wonderful, then the addition of custard to it is perfection. The combination of this bombe is so fantastic that makes it a hard to resist cake. Every time I make this bombe I receive many compliments on its appearance and taste. Make the cake a day ahead of your occasion and store it in the fridge. The caramel here is Dulce de Leche – an easy way of transforming sweetened condensed milk into a rich and beautiful caramel. The caramel may be prepared two days ahead and chilled covered.


For the caramel:

2 cans of sweetened condensed milk (300g. /10.5 oz. each)

For the roll cake:

6 eggs separated

6 tablespoons sugar

6 tablespoons all – purpose flour

1 teaspoon sugar vanilla

For the custard:

7 tablespoons flour

½ cup / 1 stick butter

5 cups milk

11/4 cups sugar

2 eggs, lightly beaten

½ teaspoon vanilla extract


For the caramel:

Immerse the two closed sweetened condensed milk cans on their side in a pot of water and bring to a boil. Keep on low heat for 5 hours, topping with water as needed. Do not allow the water to dry out, otherwise the cans could burst.

Remove the cans from water and allow to cool down before opening.

For the roll cake:

Preheat the oven to 180°C/350°F. Place a rack in the center of the oven.

Using an electric mixer, beat the egg whites on high speed for 20 seconds. While beating add gradually the sugar until the mixture holds stiff shiny peaks.

Add the egg yolks, vanilla and flour and fold gently incorporating the batter.

Grease and butter a 35x27cm/ 14×11 inches cooking pan and spread the batter immediately into it.

Bake for 10 minutes or until you insert a skewer in the center and it comes out clean.

Invert the cake onto a smooth kitchen towel.

Tightly roll up the cake with the towel starting with its shorter end and allow to cool down completely.

Unroll the cake on a counter top, remove the towel and spread four heapful spoons of caramel evenly and roll the cake without the towel this time.

For the custard:

In a bowl mix the flour, milk, sugar, beaten eggs and vanilla. Whisk to incorporate.

Melt the butter in a large stockpot and add the bowl mixture and stir constantly over medium to high heat.

Continue whisking until the mixture boils and thickens well. Set aside to cool down completely.

To assemble the cake:

Line a large dome shaped bowl with plastic wrap, so that the wrap takes the shape of the bowl.

Cut the swiss roll into ½ inch thick slices. Put two slices of the cake in the center of the bowl and continue placing more slices around the center almost covering the bowl.

Spoon half of the custard on top of the swiss roll slices.

Spread the rest of the caramel on top of the custard.

Spread the remaining custard on top. Cover the whole bowl with plastic wrap and refrigerate overnight.

Remove the plastic wrap, and place a serving plate on top of the bowl. Turn it upside down. Lift the bowl and remove the plastic wrap lining. Serve chilled.


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