Today I present a recipe for roulade with cream cheese and nutella .
Simple, very tasty and full of sweet surprises. Presented in this form, it will surprise the one who enjoys it, both in appearance and in the nutella-flavored surprise inside.
A delight that I wholeheartedly recommend!
the recipe for roulade with cream cheese and nutella, a dessert dedicated to all women, especially mothers!
Happy birthday, be healthy and always be loved and appreciated at its true value!
Nr. servings: 10 Preparation time: 1 h 20 min
- 8 chicken eggs
- 1 pinch of salt
- 6 lg raw sugar
- 6 lg white wheat flour
- 2 lg black cocoa
- 2 lg semolina
- 8 lg sunflower oil
- cheese cream:
- 200 gr cream cheese
- 200 gr cream for whipped cream
- 80 gr powdered sugar
- 3-4 lg coconut
- 3-4 lg nutella
- 300 gr chocolate
- 200 ml liquid cream
- 2 lg rom
- compote juice
- sweetened cream
- chocolate candies
Rolled recipe with cream cheese and nutella
The ingredients for the countertop must be at the same temperature.
Start the oven at 180 degrees C. Prepare a baking sheet with baking paper. For the roll, a square tray large enough is ideal. I used the stove tray.
Wash the eggs, separate the egg whites from the yolks.
Beat the egg whites and a pinch of salt with a mixer. When they turn white and become dense, add the sugar and mix well until a firm meringue is obtained. Add the yolks and mix. Gradually add the flour mixed with cocoa, semolina, mix gently with a spatula, through wide and light movements so as not to leave the fluffy texture. Add the oil and mix until smooth.
Pour the composition into the baking tray, level it lightly and bake in the preheated oven for 30 minutes. After baking, remove and place on a clean towel and roll immediately.
Separately, mix the cream cheese with the powdered sugar. The cream is mixed with foam and incorporated into the cheese. Add coconut and incorporate into the cream.
Once the countertop has cooled, it is easily unfolded and spread on a baking paper. Syrup to taste.
Place the cream cheese in an even layer, leaving the edge free so that when we run, the excess does not come out.
At one end of the roll, place a few tablespoons of nutella in the form of a cord (see photo).
Roll gently and carefully, roll in baking paper and let cool.
The next day or after a few hours in the refrigerator, it opens.
Melt the liquid cream and chocolate on a steam bath, mix well. After tempering, add a few tablespoons of liqueur or rum or whiskey.
The roll is glazed with chocolate, put back in the cold.
Serve sliced, garnished with sweetened cream and chocolate flakes.
It is a delight, easy to prepare and with another form of presentation, more festive.
May it be useful to you!