To prepare a delicious and impressive dessert, we start with a simple sponge cake batter, which we will transform into two sheets of roll. The necessary ingredients for the batter include flour, sugar, eggs, vanilla extract, and a pinch of salt. In a large bowl, the eggs are beaten together with the sugar until the mixture becomes frothy and doubles in volume. Then, the vanilla extract and a pinch of salt are added, mixing gently to integrate the flavors. Gradually, the sifted flour is incorporated, mixing with a spatula until a homogeneous and fluffy composition is obtained.
Once the batter is ready, we divide it into two equal portions. Each portion will be spread on a baking tray lined with parchment paper, taking care to achieve an even layer. We bake the sheets at a moderate temperature until they become golden and pass the toothpick test. After baking, the sheets cool completely on a rack so that they do not steam and remain firm for rolling.
Meanwhile, we prepare the cocoa cream. This is made by mixing selected cocoa with sugar and butter at room temperature until a fine and creamy paste is obtained. It is important to use quality butter to give the cream a rich texture and intense flavor. Once the sponge sheets have cooled, we evenly spread them with the cocoa cream, being careful not to overdo the amount to avoid the cream leaking during rolling.
After spreading the cream, we carefully roll each sheet, taking care not to break them. The obtained rolls are wrapped in cling film and left in the refrigerator for two hours to set well and allow the flavors to blend.
After this cooling period, we take care of the glaze that will give a sophisticated look to our dessert. Prepared similarly to the glaze for Gaby's Cake, it will give a tempting shine to the rolls. Once the glaze has cooled slightly, it is poured evenly over the rolls, ensuring that all sides are well covered.
For an attractive decoration, we choose to adorn the first roll with whipped cream and a few cherries from jam, which add a pleasant contrast of acidity. The second roll, on the other hand, will be decorated with a lattice of white chocolate for an elegant look and a touch of sweetness. Thus, we have a dessert that is not only delicious but also visually appealing, perfect for any special occasion. Enjoy!
Once the batter is ready, we divide it into two equal portions. Each portion will be spread on a baking tray lined with parchment paper, taking care to achieve an even layer. We bake the sheets at a moderate temperature until they become golden and pass the toothpick test. After baking, the sheets cool completely on a rack so that they do not steam and remain firm for rolling.
Meanwhile, we prepare the cocoa cream. This is made by mixing selected cocoa with sugar and butter at room temperature until a fine and creamy paste is obtained. It is important to use quality butter to give the cream a rich texture and intense flavor. Once the sponge sheets have cooled, we evenly spread them with the cocoa cream, being careful not to overdo the amount to avoid the cream leaking during rolling.
After spreading the cream, we carefully roll each sheet, taking care not to break them. The obtained rolls are wrapped in cling film and left in the refrigerator for two hours to set well and allow the flavors to blend.
After this cooling period, we take care of the glaze that will give a sophisticated look to our dessert. Prepared similarly to the glaze for Gaby's Cake, it will give a tempting shine to the rolls. Once the glaze has cooled slightly, it is poured evenly over the rolls, ensuring that all sides are well covered.
For an attractive decoration, we choose to adorn the first roll with whipped cream and a few cherries from jam, which add a pleasant contrast of acidity. The second roll, on the other hand, will be decorated with a lattice of white chocolate for an elegant look and a touch of sweetness. Thus, we have a dessert that is not only delicious but also visually appealing, perfect for any special occasion. Enjoy!
Ingredients
Layers: 10 eggs, 10 tablespoons of sugar, 10 tablespoons of flour, vanilla essence. Cream: 2 eggs, 200g sugar, 250g butter, 2 tablespoons of water, 50g cocoa, rum essence. Glaze: 150g chocolate, 75ml liquid cream, 25g butter. Decoration: 200ml whipped cream, white chocolate.