Milk cream roll – A delicious and easy-to-make recipe
Total preparation time: 50 minutes
Baking time: 15 minutes
Number of servings: 8
Introduction
Welcome to the sweet world of rolls! Today we will venture into making a milk cream roll, a dessert that combines the softness of the sponge cake with a fine white chocolate cream. This recipe is perfect for special occasions or simply to indulge yourself over the weekend. Rolls are loved by everyone and, moreover, they are very versatile – you can experiment with various fillings and flavors.
A little history
Rolls have a fascinating history, with deep roots in the culinary traditions of many cultures. Over time, they have evolved and been reinterpreted, but their essence – a light sponge and delicious fillings – has remained constant. This simple recipe allows you to bring a touch of magic into your kitchen.
Ingredients
*For the sponge:*
- 4 eggs
- 150 g sugar
- 150 g flour
- 2 tablespoons cocoa
- A pinch of salt
*For the cream:*
- 250 ml milk
- 25 g cornstarch
- 1 tablespoon sugar
- 25 g white chocolate
- 70 g butter (at room temperature)
- 40 g powdered sugar
Step-by-step preparation
*Step 1: Preparing the sponge*
1. Preheat the oven to 180 degrees Celsius (medium heat) and prepare a baking tray (approximately 30x40 cm) with parchment paper. This will ensure that the sponge does not stick and will turn out easily after baking.
2. Mixing the eggs: In a large bowl, beat the eggs with the sugar and a pinch of salt. Use an electric mixer on high speed until the mixture doubles in volume and becomes a light color, almost creamy. This step is essential for obtaining a fluffy sponge, so don’t skip it!
3. Incorporating the dry ingredients: Sift the flour and cocoa together and gradually add them to the egg mixture, gently folding from the bottom up with a spatula. This will keep the air in the mixture, ensuring a light and airy sponge.
4. Baking: Pour the mixture into the prepared tray and gently level the surface. Place the tray in the preheated oven and bake for 10-15 minutes, until the sponge is firm to the touch and lightly golden.
*Step 2: Turning and rolling the sponge*
5. Turning: Once the sponge is baked, remove it from the oven and carefully turn it onto a sheet of parchment paper sprinkled with sugar. This will prevent the sponge from sticking and will add a bit of sweetness.
6. Rolling: Roll the sponge, along with the paper, starting from one corner. Allow it to cool completely in this shape. This technique will help form a beautiful roll that won’t crack when filled.
*Step 3: Preparing the cream*
7. Mixing the cornstarch: In a small bowl, mix the cornstarch with 1 tablespoon of sugar. Gradually add 50 ml of milk, stirring continuously to avoid lumps. Make sure the mixture is smooth.
8. Preparing the milk cream: In a saucepan, add the remaining milk and white chocolate. Heat over medium heat, stirring constantly until the chocolate is completely melted. Reduce the heat to low and add the cornstarch mixture, continuing to stir until the cream thickens. Allow it to cool.
9. Preparing the butter: In a separate bowl, mix the softened butter with the powdered sugar until creamy and fluffy. This step adds a fine texture to the cream and makes it more flavorful.
10. Combining the ingredients: Gradually add the cooled milk cream to the butter mixture, mixing well to obtain a smooth and creamy composition.
*Step 4: Assembling the roll*
11. Filling the sponges: Unroll the cooled sponge, carefully remove the parchment paper, and evenly spread the milk cream over it. This will add a delicate flavor and make the roll moister.
12. Final rolling: Roll the sponge back up carefully to form the roll. Make sure it is tight, but not too tight to avoid breaking. Wrap the roll in plastic wrap and refrigerate for about 1 hour, so the cream can set.
*Step 5: Serving*
13. Decorating: After it has been in the fridge, remove the roll and trim the ends to achieve a uniform appearance. Dust with powdered sugar or decorate with grated chocolate, fresh fruits, or whipped cream for an extra touch of elegance.
14. Serving: Cut the roll into generous slices and enjoy it with a cup of coffee or tea. It can also be accompanied by vanilla ice cream for a contrast of temperatures and textures.
Useful tips
- Ingredients: Make sure all ingredients are at room temperature. This helps achieve better emulsification and a uniform texture.
- Variations: You can experiment with other types of chocolate (dark or milk) or add vanilla or rum essence for extra flavor.
- Storage: The roll can be kept in the fridge for 2-3 days, but is best consumed fresh.
Nutritional information
A serving of roll (1 slice) has approximately 220 calories. This dessert is rich in carbohydrates from sugar and flour, but also in healthy fats from butter. Moderation is key, but it will also bring a smile to your face!
Frequently asked questions
- Can I use whole wheat flour?: Yes, but the texture will be different, and the roll will be less fluffy.
- Can I make the roll without eggs?: There are vegan roll recipes that use banana or apple puree instead of eggs, but the taste will be different.
- How can I avoid the sponge from cracking?: Make sure the sponge is well cooled before rolling and roll it carefully without applying too much pressure.
Now that you have all the necessary information, all that’s left is to get cooking! Try this milk cream roll and bring a little joy to every meal. Enjoy!
Total preparation time: 50 minutes
Baking time: 15 minutes
Number of servings: 8
Introduction
Welcome to the sweet world of rolls! Today we will venture into making a milk cream roll, a dessert that combines the softness of the sponge cake with a fine white chocolate cream. This recipe is perfect for special occasions or simply to indulge yourself over the weekend. Rolls are loved by everyone and, moreover, they are very versatile – you can experiment with various fillings and flavors.
A little history
Rolls have a fascinating history, with deep roots in the culinary traditions of many cultures. Over time, they have evolved and been reinterpreted, but their essence – a light sponge and delicious fillings – has remained constant. This simple recipe allows you to bring a touch of magic into your kitchen.
Ingredients
*For the sponge:*
- 4 eggs
- 150 g sugar
- 150 g flour
- 2 tablespoons cocoa
- A pinch of salt
*For the cream:*
- 250 ml milk
- 25 g cornstarch
- 1 tablespoon sugar
- 25 g white chocolate
- 70 g butter (at room temperature)
- 40 g powdered sugar
Step-by-step preparation
*Step 1: Preparing the sponge*
1. Preheat the oven to 180 degrees Celsius (medium heat) and prepare a baking tray (approximately 30x40 cm) with parchment paper. This will ensure that the sponge does not stick and will turn out easily after baking.
2. Mixing the eggs: In a large bowl, beat the eggs with the sugar and a pinch of salt. Use an electric mixer on high speed until the mixture doubles in volume and becomes a light color, almost creamy. This step is essential for obtaining a fluffy sponge, so don’t skip it!
3. Incorporating the dry ingredients: Sift the flour and cocoa together and gradually add them to the egg mixture, gently folding from the bottom up with a spatula. This will keep the air in the mixture, ensuring a light and airy sponge.
4. Baking: Pour the mixture into the prepared tray and gently level the surface. Place the tray in the preheated oven and bake for 10-15 minutes, until the sponge is firm to the touch and lightly golden.
*Step 2: Turning and rolling the sponge*
5. Turning: Once the sponge is baked, remove it from the oven and carefully turn it onto a sheet of parchment paper sprinkled with sugar. This will prevent the sponge from sticking and will add a bit of sweetness.
6. Rolling: Roll the sponge, along with the paper, starting from one corner. Allow it to cool completely in this shape. This technique will help form a beautiful roll that won’t crack when filled.
*Step 3: Preparing the cream*
7. Mixing the cornstarch: In a small bowl, mix the cornstarch with 1 tablespoon of sugar. Gradually add 50 ml of milk, stirring continuously to avoid lumps. Make sure the mixture is smooth.
8. Preparing the milk cream: In a saucepan, add the remaining milk and white chocolate. Heat over medium heat, stirring constantly until the chocolate is completely melted. Reduce the heat to low and add the cornstarch mixture, continuing to stir until the cream thickens. Allow it to cool.
9. Preparing the butter: In a separate bowl, mix the softened butter with the powdered sugar until creamy and fluffy. This step adds a fine texture to the cream and makes it more flavorful.
10. Combining the ingredients: Gradually add the cooled milk cream to the butter mixture, mixing well to obtain a smooth and creamy composition.
*Step 4: Assembling the roll*
11. Filling the sponges: Unroll the cooled sponge, carefully remove the parchment paper, and evenly spread the milk cream over it. This will add a delicate flavor and make the roll moister.
12. Final rolling: Roll the sponge back up carefully to form the roll. Make sure it is tight, but not too tight to avoid breaking. Wrap the roll in plastic wrap and refrigerate for about 1 hour, so the cream can set.
*Step 5: Serving*
13. Decorating: After it has been in the fridge, remove the roll and trim the ends to achieve a uniform appearance. Dust with powdered sugar or decorate with grated chocolate, fresh fruits, or whipped cream for an extra touch of elegance.
14. Serving: Cut the roll into generous slices and enjoy it with a cup of coffee or tea. It can also be accompanied by vanilla ice cream for a contrast of temperatures and textures.
Useful tips
- Ingredients: Make sure all ingredients are at room temperature. This helps achieve better emulsification and a uniform texture.
- Variations: You can experiment with other types of chocolate (dark or milk) or add vanilla or rum essence for extra flavor.
- Storage: The roll can be kept in the fridge for 2-3 days, but is best consumed fresh.
Nutritional information
A serving of roll (1 slice) has approximately 220 calories. This dessert is rich in carbohydrates from sugar and flour, but also in healthy fats from butter. Moderation is key, but it will also bring a smile to your face!
Frequently asked questions
- Can I use whole wheat flour?: Yes, but the texture will be different, and the roll will be less fluffy.
- Can I make the roll without eggs?: There are vegan roll recipes that use banana or apple puree instead of eggs, but the taste will be different.
- How can I avoid the sponge from cracking?: Make sure the sponge is well cooled before rolling and roll it carefully without applying too much pressure.
Now that you have all the necessary information, all that’s left is to get cooking! Try this milk cream roll and bring a little joy to every meal. Enjoy!