Cold cream roll dessert

Name: Cold cream roll dessert - Ruxanda L.
Ingredients: 1 sheet: 3 eggs; 3 tablespoons sugar; 3 flour; rum essence; 1 packet of Dr. Oetker cold cream; oil for greasing the tray; flour for dusting the tray; 1 packet of Dr. Oetker glaze.

Dessert - Cold cream roll dessert by Ruxanda L. - Recipia

Cold Cream Roll – the version I make most often at home When I don't have time for complicated desserts, a cold cream roll is my quick choice. My husband requests it almost weekly, so I've made it many times. It’s easy to prepare, and the sponge comes out slightly moist, not too dry, as long as you don’t leave it in the oven too long. The cream and the packet glaze save a lot of time. I prefer it as a family dessert rather than a festive one. Quick Info Total time: 30-40 minutes Preparation time: 15-20 minutes Baking time: 7-10 minutes Servings: 6-8 slices Difficulty: easy Recipe type: quick homemade dessert Ingredients For the sponge: 3 eggs 3 tablespoons of sugar 3 tablespoons of flour rum essence (to taste) oil for greasing the tray flour for dusting the tray For the cream: 1 packet of Dr. Oetker cold cream (prepared according to the instructions on the packet) For the glaze: 1 packet of Dr. Oetker glaze (prepared according to the instructions on the packet) Preparation Method 1. Separate the eggs. Beat the egg whites with the sugar and rum essence until stiff. I use a mixer until well whipped. 2. Once the mixture is firm, gently fold in the egg yolks one at a time using a wooden spoon. I don’t mix here, just fold lightly. 3. Add the flour, also with the spoon, mixing gently from the bottom up without rushing. The mixture should remain airy. 4. Prepare the tray – grease it with a little oil and dust it with flour. Pour the sponge batter evenly into the tray. 5. Place the tray in the preheated oven at a high temperature. Baking takes 7-10 minutes. The sponge should be lightly golden, not brown. 6. As soon as I take the tray out, I flip the sponge onto a clean, well-dampened, wrung kitchen towel. I roll the sponge with the towel tightly but carefully to avoid cracking. The towel helps prevent sticking. 7. Let it cool completely while rolled. In the meantime, prepare the cold cream according to the packet instructions. 8. Once the sponge is cool, gently unroll it, spread the cream evenly, and roll it back up, this time without the towel. 9. If I want to add fruit (I usually add pieces of banana or a few berries), I place them directly on the cream before rolling. 10. Prepare the glaze according to the package instructions. Pour it warm over the roll. 11. I let the roll chill until the cream and glaze set, then it can be sliced. Why I make this recipe often It’s a quick dessert made with simple ingredients. I don’t dirty many dishes, and I can improvise with the cream or add fruit if I have some on hand. The roll keeps well in the fridge for a few days and doesn’t dry out. Tips and Variations Tips - Don’t leave the sponge in the oven for too long, or it will dry out and not roll nicely. - Use a clean, odor-free towel to avoid unwanted flavors. - Roll the sponge while it’s still warm – otherwise, it will become stiff. - If the sponge cracks while rolling, the glaze will cover up the small imperfections. Substitutions - Rum essence can be replaced with vanilla or lemon, depending on the cream you use. - Any compatible cold cream (not just Dr. Oetker’s). - You can also make the glaze at home, but it’s not as quick. Variations - You can add thin slices of fruit between the cream and the sponge. - A little cocoa can be added to the sponge batter for a chocolate roll. - If you want a taller roll, double the quantities. Serving Ideas - The roll slices easily after being in the fridge. - It can be served plain or with a bit of whipped cream, if desired. - For presentation, sprinkle a little powdered sugar or crushed nuts over the glaze. Frequently Asked Questions 1. Can I use a different type of cold cream? Yes, any cold cream that suits your taste. 2. What should I do if the sponge cracks while rolling? If it has dried out, the sponge may crack. You can cover it with glaze, and when serving, hold it tightly on the platter; it won’t be a big issue. 3. Can the roll be made with homemade cream instead of from a packet? Yes, but the total time will increase. It’s important that the cream isn’t too soft to avoid it spilling out. 4. What kind of fruits work well in the roll? Bananas, berries, kiwi, strawberries – any fruit that doesn’t release too much juice. 5. Can the roll be frozen? I don’t recommend it; the texture of the sponge and cream changes upon thawing. Nutritional Values Approximately, one slice of roll (out of 8 slices): - Calories: 160-180 kcal - Carbohydrates: 22 g - Protein: 3-4 g - Fat: 6-8 g Values are approximate and depend significantly on the type of cream and glaze used. Storage and Reheating The roll should be stored in the fridge, wrapped or in a container, for up to 3 days. I do not recommend reheating. It can be sliced cold. After 2-3 days, the sponge may dry out a bit, but it remains fine for consumption.