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Chocolate roulade with vanilla cream
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  • Home /
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  • Chocolate roulade with vanilla cream

Chocolate roulade with vanilla cream

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  • Preparation time: 25 min
  • Difficulty:
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  • Number of ingredients: 5
chocolate roulade with vanilla cream

You can''t go wrong with a homemade chocolate roulade! Chocolate roulade is an easy and quick dessert with a light sponge cake and a rich filling. This time we''ve made a chocolate roulade with vanilla cream.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Ingredients for the sponge cake:

  • 4 eggs
  • 12 dag of sugar
  • 10 dag flour
  • 2 tablespoons cocoa

ingredients for the filling:

  • 350g vanilla cream
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Instructions:

preparation procedure:

1
Whip the egg whites into a stiff egg white mixture and fold in the egg yolks and sugar at the same time. Whisk until the mixture is thick and frothy, then add the flour and cocoa and stir to combine.
2
Pour the batter into the baking tray and place it in a preheated oven at 220 degrees for about 10 minutes.
3
Gradually add the Vanilla Cream mixture (350g) to 1l of milk and mix well with a whisk.
4
Leave the mixture to rest for 3 minutes, then stir again until you have the desired consistency of vanilla cream. You can also add more or less milk if necessary (depending on the desired texture).
5
Spread the cream over the cooled dough and roll it into a roll. Refrigerate for at least two hours. Serve cold. *For smaller quantities, the amount of vanilla cream mixture and milk can be adjusted accordingly. Refrigerate the prepared vanilla cream.

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Chocolate roulade with vanilla cream

Preparation time: 25 min
Difficulty: 1
Number of ingredients: 5

Ingredients:

Ingredients for the sponge cake
  • 4 eggs
  • 12 dag of sugar
  • 10 dag flour
  • 2 tablespoons cocoa
ingredients for the filling
  • 350g vanilla cream

Instructions:

preparation procedure
1 Whip the egg whites into a stiff egg white mixture and fold in the egg yolks and sugar at the same time. Whisk until the mixture is thick and frothy, then add the flour and cocoa and stir to combine.
2 Pour the batter into the baking tray and place it in a preheated oven at 220 degrees for about 10 minutes.
3 Gradually add the Vanilla Cream mixture (350g) to 1l of milk and mix well with a whisk.
4 Leave the mixture to rest for 3 minutes, then stir again until you have the desired consistency of vanilla cream. You can also add more or less milk if necessary (depending on the desired texture).
5 Spread the cream over the cooled dough and roll it into a roll. Refrigerate for at least two hours. Serve cold. *For smaller quantities, the amount of vanilla cream mixture and milk can be adjusted accordingly. Refrigerate the prepared vanilla cream.
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