The "Krem a la Krem" roll doesn't need special occasions. I've made it for meals with friends, but also when I wanted something sweet quickly, without having to weigh each ingredient. The sponge cake comes out thin and soft, and it rolls easily even if you've never made this type of dessert before. The cream is cold and light, and the chocolate glaze brings everything together without being overly sweet. I usually start making it in the afternoon, and it's ready to chill in the fridge by evening.
Quick Info
Total time: approx. 1 hour + chilling in the fridge
Preparation time: 25-30 minutes (including whipping the cream and glaze)
Baking time: 15 minutes
Servings: 8-10 slices
Difficulty: easy to medium
Recipe type: refreshing dessert, suitable for holidays or whenever you crave something chocolatey
Ingredients
For the sponge:
6 eggs
6 tablespoons sugar
2 tablespoons oil
1 packet chocolate cream powder Krem Ole (Dr. Oetker)
a pinch of salt
For the cream:
150 ml liquid cream
150 ml milk
50 g chocolate chips
1 packet vanilla cream powder Krem Ole (Dr. Oetker)
1 packet whipped cream stabilizer
For the glaze:
100 g chocolate
50 ml liquid cream
50 g butter
2 tablespoons egg liqueur (or another liqueur, if you don't have it)
chocolate chips for decoration
Preparation Steps
1. Preparing the sponge
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, and continue mixing until it dissolves and a glossy meringue forms. Add the yolks one at a time, mixing briefly after each addition. Add the chocolate cream powder Krem Ole, and finally the oil. Mix well until you have a smooth batter.
2. Baking the sponge
Line a large baking tray with parchment paper or grease it with butter and dust with flour. Pour the batter in and level it with a spatula. The sponge should be spread thin, like for a roll. Place the tray in a preheated oven at 180°C (350°F) for about 15 minutes. The sponge should rise slightly and pass the toothpick test.
3. Rolling the sponge
Remove the sponge from the oven and, while it's still hot, roll it up with the parchment paper (or in a damp towel, if you prefer). Let it cool rolled up to prevent cracking later.
4. The cream
In a bowl, pour the liquid cream and milk. Add the vanilla cream powder Krem Ole and the whipped cream stabilizer. Whip everything with a mixer until the cream thickens and becomes fluffy. Finally, add the chocolate chips and gently fold in with a spatula.
5. Assembling the roll
Once the sponge has cooled, carefully unroll it from the parchment paper. Spread the cream over the entire surface of the sponge, avoiding the edges (this keeps it neater when rolling). Carefully roll it up, being careful not to squeeze too tightly to prevent the cream from spilling out the sides.
6. The glaze
Place the chocolate and liquid cream in a bowl and melt them in a double boiler or microwave, stirring frequently. Once everything is melted, add the butter and liqueur. Stir until completely combined. The glaze should be fluid but not too hot. Pour it over the roll placed on a rack or directly in the tray. Spread it gently if needed.
7. Decorating and chilling
Sprinkle chocolate chips over the glaze to taste. Chill the roll for a few hours to allow the cream and glaze to set properly.
Why I make this recipe often
It doesn't take much time and doesn't require special techniques. The sponge doesn't stick, the cream whips up quickly, and remains light. You can't go wrong with the glaze either. It keeps well in the fridge, remaining soft the next day. You can change the flavors without much hassle.
Tips and Variations
Tips
If you want the sponge not to crack, roll it while it's warm.
Don't cut the roll immediately after pouring the glaze – let it sit in the fridge.
Use a thin knife for slicing, ideally dipped in warm water.
You can use parchment paper for rolling, not a towel – both work, just use what you have on hand.
Substitutions
If you don't have egg liqueur, you can use any vanilla-flavored liqueur or even a splash of rum.
Liquid cream can also be plant-based or from whole milk, if needed.
The Krem Ole cream powder can be from any Dr. Oetker range, flavor of your choice.
Variations
You can replace the chocolate chips with raisins, chopped nuts, or other ingredients you like.
If you don't want a glaze, sprinkle powdered sugar after the roll has cooled and you're done.
Serving Ideas
The roll slices most easily after it has been in the fridge for at least two hours.
It can be decorated with fresh fruit (strawberries or raspberries) before serving.
It also pairs well on its own with a coffee or a glass of cold milk.
Frequently Asked Questions
What should I do if my sponge cracks while rolling?
If the sponge is warm enough and you roll it carefully, it shouldn't crack. If it does, use the cream to "glue" the pieces back together. Once you add the glaze, it will cover any small imperfections.
Can I use a different type of cream than Krem Ole?
Yes, any instant cream powder will work, as long as it sets with milk and cream. The flavor is up to you.
Can I make it the night before?
Yes. It's even better if it sits in the fridge overnight, as both the cream and glaze settle better.
What if I don't have egg liqueur?
That's not a major issue. You can use another liqueur (cocoa, coffee, vanilla) or leave the glaze simple without alcohol.
How sweet is the roll?
The sweetness is just right with these amounts. If you want it less sweet, you can reduce the sugar in the sponge by a tablespoon.
Nutritional Values
Approximately, one slice (out of 10) has about 240-260 kcal, with 5-6 g of protein, 12-13 g of fat, and 28-30 g of carbohydrates. Values may vary depending on the creams, whipped cream, and glaze used. It's a dessert with moderate sugar and fat for its category.
Storage and Reheating
The roll can be stored in the fridge, wrapped in plastic wrap or in a container with a lid, for up to 3 days. I do not recommend reheating – it should be served cold, straight from the fridge. If the ends dry out, you can trim them before serving. The glaze holds well and won't run if kept cold.
Quick Info
Total time: approx. 1 hour + chilling in the fridge
Preparation time: 25-30 minutes (including whipping the cream and glaze)
Baking time: 15 minutes
Servings: 8-10 slices
Difficulty: easy to medium
Recipe type: refreshing dessert, suitable for holidays or whenever you crave something chocolatey
Ingredients
For the sponge:
6 eggs
6 tablespoons sugar
2 tablespoons oil
1 packet chocolate cream powder Krem Ole (Dr. Oetker)
a pinch of salt
For the cream:
150 ml liquid cream
150 ml milk
50 g chocolate chips
1 packet vanilla cream powder Krem Ole (Dr. Oetker)
1 packet whipped cream stabilizer
For the glaze:
100 g chocolate
50 ml liquid cream
50 g butter
2 tablespoons egg liqueur (or another liqueur, if you don't have it)
chocolate chips for decoration
Preparation Steps
1. Preparing the sponge
Separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, one tablespoon at a time, and continue mixing until it dissolves and a glossy meringue forms. Add the yolks one at a time, mixing briefly after each addition. Add the chocolate cream powder Krem Ole, and finally the oil. Mix well until you have a smooth batter.
2. Baking the sponge
Line a large baking tray with parchment paper or grease it with butter and dust with flour. Pour the batter in and level it with a spatula. The sponge should be spread thin, like for a roll. Place the tray in a preheated oven at 180°C (350°F) for about 15 minutes. The sponge should rise slightly and pass the toothpick test.
3. Rolling the sponge
Remove the sponge from the oven and, while it's still hot, roll it up with the parchment paper (or in a damp towel, if you prefer). Let it cool rolled up to prevent cracking later.
4. The cream
In a bowl, pour the liquid cream and milk. Add the vanilla cream powder Krem Ole and the whipped cream stabilizer. Whip everything with a mixer until the cream thickens and becomes fluffy. Finally, add the chocolate chips and gently fold in with a spatula.
5. Assembling the roll
Once the sponge has cooled, carefully unroll it from the parchment paper. Spread the cream over the entire surface of the sponge, avoiding the edges (this keeps it neater when rolling). Carefully roll it up, being careful not to squeeze too tightly to prevent the cream from spilling out the sides.
6. The glaze
Place the chocolate and liquid cream in a bowl and melt them in a double boiler or microwave, stirring frequently. Once everything is melted, add the butter and liqueur. Stir until completely combined. The glaze should be fluid but not too hot. Pour it over the roll placed on a rack or directly in the tray. Spread it gently if needed.
7. Decorating and chilling
Sprinkle chocolate chips over the glaze to taste. Chill the roll for a few hours to allow the cream and glaze to set properly.
Why I make this recipe often
It doesn't take much time and doesn't require special techniques. The sponge doesn't stick, the cream whips up quickly, and remains light. You can't go wrong with the glaze either. It keeps well in the fridge, remaining soft the next day. You can change the flavors without much hassle.
Tips and Variations
Tips
If you want the sponge not to crack, roll it while it's warm.
Don't cut the roll immediately after pouring the glaze – let it sit in the fridge.
Use a thin knife for slicing, ideally dipped in warm water.
You can use parchment paper for rolling, not a towel – both work, just use what you have on hand.
Substitutions
If you don't have egg liqueur, you can use any vanilla-flavored liqueur or even a splash of rum.
Liquid cream can also be plant-based or from whole milk, if needed.
The Krem Ole cream powder can be from any Dr. Oetker range, flavor of your choice.
Variations
You can replace the chocolate chips with raisins, chopped nuts, or other ingredients you like.
If you don't want a glaze, sprinkle powdered sugar after the roll has cooled and you're done.
Serving Ideas
The roll slices most easily after it has been in the fridge for at least two hours.
It can be decorated with fresh fruit (strawberries or raspberries) before serving.
It also pairs well on its own with a coffee or a glass of cold milk.
Frequently Asked Questions
What should I do if my sponge cracks while rolling?
If the sponge is warm enough and you roll it carefully, it shouldn't crack. If it does, use the cream to "glue" the pieces back together. Once you add the glaze, it will cover any small imperfections.
Can I use a different type of cream than Krem Ole?
Yes, any instant cream powder will work, as long as it sets with milk and cream. The flavor is up to you.
Can I make it the night before?
Yes. It's even better if it sits in the fridge overnight, as both the cream and glaze settle better.
What if I don't have egg liqueur?
That's not a major issue. You can use another liqueur (cocoa, coffee, vanilla) or leave the glaze simple without alcohol.
How sweet is the roll?
The sweetness is just right with these amounts. If you want it less sweet, you can reduce the sugar in the sponge by a tablespoon.
Nutritional Values
Approximately, one slice (out of 10) has about 240-260 kcal, with 5-6 g of protein, 12-13 g of fat, and 28-30 g of carbohydrates. Values may vary depending on the creams, whipped cream, and glaze used. It's a dessert with moderate sugar and fat for its category.
Storage and Reheating
The roll can be stored in the fridge, wrapped in plastic wrap or in a container with a lid, for up to 3 days. I do not recommend reheating – it should be served cold, straight from the fridge. If the ends dry out, you can trim them before serving. The glaze holds well and won't run if kept cold.