roll with milk cream and chocolate cake recipe

Roll with milk cream and chocolate

roll with milk cream and chocolate cake recipe


  • * For countertop:
  • * 4 eggs
  • * 4 tablespoons sugar
  • * 2 tablespoons oil
  • * 4 tablespoons flour
  • * 1 teaspoon baking powder
  • * vanilla essence
  • * 2 tablespoons ground walnuts
  • * For chocolate cream:
  • * 100 g dark chocolate
  • * 100 ml liquid cream
  • * For milk cream:
  • * 50 g gray
  • * 200 ml milk
  • * 250 ml liquid cream
  • * 3 tablespoons honey
  • * vanilla essence

Preparation Roll with milk cream and chocolate:

Whisk the egg whites with a pinch of salt. Add the sugar and mix until the foam becomes shiny. Add the yolks rubbed with oil, vanilla essence, then flour mixed with baking powder and ground walnuts, mixing gently. The composition is poured into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat, until golden and the edges begin to brown.

Chocolate cream:

Melt the chocolate over low heat with the whipped cream. When it has reached the boiling point, set it aside and mix it until the chocolate melts and the composition is homogenized. Refrigerate until it begins to harden.

The milk cream is an adaptation according to Laura L's recipe

Milk and honey are boiled. When it starts to boil, add the semolina and stirring constantly, boil it over low heat until it starts to thicken. Set aside, cover with cling film, not to catch pojghita and leave to cool. When it is well cooled, add the whipped cream and vanilla essence and mix well.

Bake the baking sheet on a piece of baking paper sprinkled with sugar and roll tightly. When it has cooled, roll it out, grease it with chocolate cream and 2/3 of the milk cream. Roll again and cover with the rest of the cream. Refrigerate for at least 1 hour, then portion.

Put a drizzle of whipped cream on each portion and dust with cocoa.

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