Cream cake roll

Руло Баба Марта1 1024x682 Cream cake roll

Cream cake roll
Inspired by Yoli

Ingredients:

10 g sugar
10 g of soft butter
10 g egg white
15 g flour
Food coloring

3 eggs
3 tablespoons of sugar
½ grated Tonka bean (or bitter almond flavoring)
80 g flour

300 ml of milk
2 tablespoons of cornstarch
4 tablespoons of sugar
2 drops of red food coloring (or other)
150 g of white chocolate
1 handful of dried cranberries
4-5 drops of rum flavor
1 tablespoon of dark rum

Руло Баба Марта 21 1024x681 Cream cake roll

Preparation:

In a small bowl (400 ml volume is sufficient), whisk the ingredients of the first group. You will have a smooth and thick mixture like a cake batter. Transfer half (or 1/3) into another container (or into 2) and tint according to the design you plan to make (fruits, birds, flowers, etc.). Dip a fine brush in these mixtures and draw your patterns on a sheet of baking paper (you can draw your pattern on the back side of the sheet). Transfer the sheet to a large baking dish and freeze.

Meanwhile, prepare the cream. Whisk the milk with the cornstarch and sugar (from the third group of ingredients) in a saucepan. Tint, if you wish. Stirring constantly, cook the cream over medium heat. As soon as it starts to set, add the chopped chocolate, rum and cranberries. Let cool, stirring occasionally.

To make the sponge cake, beat the eggs and sugar in a bowl until fluffy (about 3 minutes with an electric mixer). Flavor with grated Tonka bean. Finally, spoon in the flour and spread the batter onto the baking paper with the already hardened patterns. Bake at 160°C for 10-12 minutes (keep an eye on for my oven is weak and its temperature unreliable).

Out of the oven, flip the cake onto a damp cloth and let stand for 10 minutes. Then carefully remove the baking paper and cover with a clean one. Flip it back onto the new parchment. Gently roll the cake up into a log while it’s still warm. This is like muscle memory for the cake, and it will roll easier again later. Let stand for another 10 minutes.

Then unroll the cooled cake and spread the cream all over. Leave a 1-cm border around all sides without cream. Roll the cake up gently (removing the parchment).

Wrap the roll in its sheet of paper, then in aluminum foil, tightening the edges to make a candy. Leave overnight in the refrigerator.

The next day, unroll the package and cut the rolled cake into slices.

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