Lately, I've been making roulades more often, especially when I need to prepare something that looks good on the table and slices easily. This roulade with caramel cream, nuts, and coffee is not difficult to make, but you need to pay attention to a few details, especially with the cream. The sponge cake comes together quickly, and you can vary the design if you like. I usually make it when I have guests because it cuts neatly and looks great on a plate.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 25 minutes
Baking time: 13-15 minutes total
Servings: 8-10 slices
Difficulty: medium
Occasion: dessert for a festive meal or coffee with friends
Ingredients
Sponge cake:
5 eggs
5 tablespoons sugar
5 tablespoons flour
2 tablespoons oil
1 tablespoon cocoa powder
Cream:
3 tablespoons granulated sugar
2 tablespoons powdered sugar
2 eggs
8 tablespoons ground walnuts (about 160 g)
1 stick of butter at room temperature (200 g)
2 teaspoons instant coffee
Optional:
apricot jam, for spreading on the sponge before adding the cream
Preparation Method
1. Preparing the Sponge Cake
1.1. Preheat the oven to 180°C (350°F) and prepare a 33x23 cm (13x9 inch) baking tray with parchment paper.
1.2. Separate the eggs. Whip the egg whites until stiff peaks form, then gradually add the sugar. Continue mixing until the sugar is completely dissolved and you achieve a firm meringue.
1.3. Gently incorporate the egg yolks, which you can mix lightly with a fork beforehand to better combine them with the meringue. Mix without deflating the mixture.
1.4. Add the flour and oil, folding gently from the bottom up with wide motions to keep the air in the mixture.
1.5. If you want to create a design on the sponge, reserve 2-3 tablespoons of the mixture, place it in a piping bag, and pipe lines or dots onto the parchment paper in the tray. Bake at 180°C (350°F) for 2-3 minutes, just enough to set the design.
1.6. Add cocoa powder to the remaining mixture and stir. Remove the tray with the design from the oven, spread the rest of the sponge mixture on top, and level it gently.
1.7. Put the tray back in the oven. Bake the sponge for about 10 minutes, until it passes the toothpick test and feels elastic to the touch.
2. Rolling the Sponge Cake
2.1. Prepare a clean, slightly damp kitchen towel. Invert the baked sponge directly onto the towel, with the patterned side facing up.
2.2. Remove the parchment paper, and if you created a design, turn the sponge so the design is on the outside.
2.3. Carefully roll the sponge using the towel. Allow it to cool this way to maintain its shape.
3. Preparing the Cream
3.1. Melt the 3 tablespoons of granulated sugar in a saucepan over low heat until it turns a light caramel color.
3.2. Add the ground walnuts, mix well, then remove from heat and add the butter cut into pieces. Stir until it starts to melt.
3.3. Place the saucepan back on low heat, stirring continuously until the butter is completely melted and the mixture is smooth.
3.4. In a separate bowl, beat the eggs with the 2 tablespoons of powdered sugar until they lighten in color.
3.5. Pour the egg and sugar mixture into the cream in the saucepan. Keep it on low heat, stirring constantly, until the cream thickens. When you see it starting to gain consistency, remove it from heat.
3.6. Add the instant coffee and stir until it is completely dissolved in the warm cream.
3.7. Let the cream cool for a few minutes, but don’t let it cool completely, as it needs to remain soft when you spread it on the sponge.
4. Assembling
4.1. Unroll the sponge from the towel when it is completely cool.
4.2. If you like, you can spread a thin layer of apricot jam.
4.3. Spread the warm cream (not hot, but not cold either) over the entire surface of the sponge. Level it gently without pressing down.
4.4. Roll the sponge back up tightly, being careful not to break it.
4.5. Wrap the roulade in plastic wrap or parchment paper and refrigerate for a few hours until it sets and the cream stabilizes.
Why I Make This Recipe Often
I love it because the sponge stays soft and rolls easily, and the cream combines the flavors of caramel, nuts, and coffee without being heavy. I can prepare it in advance, and it slices cleanly. Other fillings can work too, but this version has a balanced flavor.
Tips and Variations
Tips
Let the sponge cool rolled up to prevent it from cracking.
The cream should be spread while warm; otherwise, it becomes too hard and doesn’t spread evenly.
Use a spatula or wide knife for the cream to avoid tearing the sponge.
Substitutions
You can use hazelnuts or almonds instead of walnuts, but the texture and flavor will be different.
If you don’t have instant coffee, you can omit it or replace it with a little coffee extract.
Variations
The roulade can be made simply, without a design, just with cocoa or a plain sponge.
You can add a layer of apricot jam under the cream if you want an extra flavor and a contrast in textures.
Serving Ideas
It can be sliced thick or thin, according to preference. It works well on its own or with a bit of unsweetened whipped cream on the side for a more festive option.
Frequently Asked Questions
1. Can the roulade be frozen?
The roulade with caramel cream and nuts does not freeze well, as the sponge and cream change texture after thawing.
2. Why does my sponge break when I roll it?
Most often, the sponge breaks if you roll it while it's warm but not elastic enough, or if it has been in the oven too long. Cool it wrapped in the towel immediately after baking.
3. Can I use a different type of sugar for the cream?
Only granulated sugar works for caramelization; powdered sugar does not caramelize correctly. For the egg mixture, you can use only powdered sugar for quick incorporation.
4. If I don’t have instant coffee, can I use brewed coffee?
I do not recommend using liquid coffee, as it will thin the cream. You can omit the coffee or use half a teaspoon of concentrated coffee extract.
5. Can I make the sponge without cocoa?
Yes, you can make a plain sponge with just flour. The design is optional.
Nutritional Values
Approximately, one slice (out of 10) has around 300-350 kcal, with about 20 g of carbohydrates, 22 g of fat, and 5 g of protein, depending on how thick you cut the slices and whether you use jam. Values may vary based on the type of butter and the amount of walnuts.
Storage and Reheating
The roulade can be stored in the refrigerator, wrapped in plastic, for up to 3 days. It is best consumed cold or at room temperature and should not be reheated. If left too long, the sponge may dry out, and the cream may harden. Freezing is not recommended.
Quick Info
Total time: about 1 hour and 30 minutes
Preparation time: 25 minutes
Baking time: 13-15 minutes total
Servings: 8-10 slices
Difficulty: medium
Occasion: dessert for a festive meal or coffee with friends
Ingredients
Sponge cake:
5 eggs
5 tablespoons sugar
5 tablespoons flour
2 tablespoons oil
1 tablespoon cocoa powder
Cream:
3 tablespoons granulated sugar
2 tablespoons powdered sugar
2 eggs
8 tablespoons ground walnuts (about 160 g)
1 stick of butter at room temperature (200 g)
2 teaspoons instant coffee
Optional:
apricot jam, for spreading on the sponge before adding the cream
Preparation Method
1. Preparing the Sponge Cake
1.1. Preheat the oven to 180°C (350°F) and prepare a 33x23 cm (13x9 inch) baking tray with parchment paper.
1.2. Separate the eggs. Whip the egg whites until stiff peaks form, then gradually add the sugar. Continue mixing until the sugar is completely dissolved and you achieve a firm meringue.
1.3. Gently incorporate the egg yolks, which you can mix lightly with a fork beforehand to better combine them with the meringue. Mix without deflating the mixture.
1.4. Add the flour and oil, folding gently from the bottom up with wide motions to keep the air in the mixture.
1.5. If you want to create a design on the sponge, reserve 2-3 tablespoons of the mixture, place it in a piping bag, and pipe lines or dots onto the parchment paper in the tray. Bake at 180°C (350°F) for 2-3 minutes, just enough to set the design.
1.6. Add cocoa powder to the remaining mixture and stir. Remove the tray with the design from the oven, spread the rest of the sponge mixture on top, and level it gently.
1.7. Put the tray back in the oven. Bake the sponge for about 10 minutes, until it passes the toothpick test and feels elastic to the touch.
2. Rolling the Sponge Cake
2.1. Prepare a clean, slightly damp kitchen towel. Invert the baked sponge directly onto the towel, with the patterned side facing up.
2.2. Remove the parchment paper, and if you created a design, turn the sponge so the design is on the outside.
2.3. Carefully roll the sponge using the towel. Allow it to cool this way to maintain its shape.
3. Preparing the Cream
3.1. Melt the 3 tablespoons of granulated sugar in a saucepan over low heat until it turns a light caramel color.
3.2. Add the ground walnuts, mix well, then remove from heat and add the butter cut into pieces. Stir until it starts to melt.
3.3. Place the saucepan back on low heat, stirring continuously until the butter is completely melted and the mixture is smooth.
3.4. In a separate bowl, beat the eggs with the 2 tablespoons of powdered sugar until they lighten in color.
3.5. Pour the egg and sugar mixture into the cream in the saucepan. Keep it on low heat, stirring constantly, until the cream thickens. When you see it starting to gain consistency, remove it from heat.
3.6. Add the instant coffee and stir until it is completely dissolved in the warm cream.
3.7. Let the cream cool for a few minutes, but don’t let it cool completely, as it needs to remain soft when you spread it on the sponge.
4. Assembling
4.1. Unroll the sponge from the towel when it is completely cool.
4.2. If you like, you can spread a thin layer of apricot jam.
4.3. Spread the warm cream (not hot, but not cold either) over the entire surface of the sponge. Level it gently without pressing down.
4.4. Roll the sponge back up tightly, being careful not to break it.
4.5. Wrap the roulade in plastic wrap or parchment paper and refrigerate for a few hours until it sets and the cream stabilizes.
Why I Make This Recipe Often
I love it because the sponge stays soft and rolls easily, and the cream combines the flavors of caramel, nuts, and coffee without being heavy. I can prepare it in advance, and it slices cleanly. Other fillings can work too, but this version has a balanced flavor.
Tips and Variations
Tips
Let the sponge cool rolled up to prevent it from cracking.
The cream should be spread while warm; otherwise, it becomes too hard and doesn’t spread evenly.
Use a spatula or wide knife for the cream to avoid tearing the sponge.
Substitutions
You can use hazelnuts or almonds instead of walnuts, but the texture and flavor will be different.
If you don’t have instant coffee, you can omit it or replace it with a little coffee extract.
Variations
The roulade can be made simply, without a design, just with cocoa or a plain sponge.
You can add a layer of apricot jam under the cream if you want an extra flavor and a contrast in textures.
Serving Ideas
It can be sliced thick or thin, according to preference. It works well on its own or with a bit of unsweetened whipped cream on the side for a more festive option.
Frequently Asked Questions
1. Can the roulade be frozen?
The roulade with caramel cream and nuts does not freeze well, as the sponge and cream change texture after thawing.
2. Why does my sponge break when I roll it?
Most often, the sponge breaks if you roll it while it's warm but not elastic enough, or if it has been in the oven too long. Cool it wrapped in the towel immediately after baking.
3. Can I use a different type of sugar for the cream?
Only granulated sugar works for caramelization; powdered sugar does not caramelize correctly. For the egg mixture, you can use only powdered sugar for quick incorporation.
4. If I don’t have instant coffee, can I use brewed coffee?
I do not recommend using liquid coffee, as it will thin the cream. You can omit the coffee or use half a teaspoon of concentrated coffee extract.
5. Can I make the sponge without cocoa?
Yes, you can make a plain sponge with just flour. The design is optional.
Nutritional Values
Approximately, one slice (out of 10) has around 300-350 kcal, with about 20 g of carbohydrates, 22 g of fat, and 5 g of protein, depending on how thick you cut the slices and whether you use jam. Values may vary based on the type of butter and the amount of walnuts.
Storage and Reheating
The roulade can be stored in the refrigerator, wrapped in plastic, for up to 3 days. It is best consumed cold or at room temperature and should not be reheated. If left too long, the sponge may dry out, and the cream may harden. Freezing is not recommended.