Swiss rolls (fi: kääretorttu) are a very common dessert in Finland. The crust can be made brown by cacao powder or it can retain a light colour. The fillings are many and diverse, and this one here is a rarity. A few friends of mine sounded astonished when they heard I was making a salmiakki Swiss roll. Fantasy, however, is a good quality! And since salmiakki (=strong salted liquorice, nh4cl) is inevitably the most fantastic candy in Finland if you ask me, I felt like trying this out! I recommend to use a kind of salmiakki that is easy to cut. Unfortunately I didn't and so I, to avoid excess suffering, left the pieces bigger.
1 dl sugar
½ dl wheat flour
½ dl potato flour
1 tl baking powder
2 tablespoons cacao powder
1,5 dl whipped cream
1,5 dl vanilla flavoured quark (That's Dutch, and it's something like a very thick yoghurt)
Cut the salmiakki into pieces. Mix the whipped cream and the quark and add the pieces of salmiakki into it. Put the filling into the fridge to wait for the crust to be ready.
Mix the sugar and the eggs into an airy foam. Mix the flours together and add them carefully into the foam. Pour the dough on baking paper on an oven plate. Bake it in a 225 c oven for 7 minutes.
Take a sheet of baking paper and put it on the table. Dust some sugar on it. Set the crust, on its other side still attached to its baking paper, on the sugared baking paper. Remove the baking paper that was with it in the oven.
Spread the filling you previously prepared on the crust.
Roll the crust into a roll. The result is the best if you let the Swiss roll stay in the fridge overnight and serve it the next day.