Apam Balik Swiss Roll

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Pipe the salted corn cream in middle of the sponge around 140g-150g.
Roll it from the bottom to the top. Tighten the swiss roll using a long ruler or cake broad.
Keep the swiss roll in the freezer for 2-3 hours.
Coat the swiss roll with Carat Supercrem Peanut Chunky and coat the feuilletine at the bottom of the swiss roll.
Decorate with some chocolate deco and gold leaves.