Milk cream roll

Milk cream roll – a quick and delicious dessert, ideal for any occasion

Preparation time: 20 minutes
Baking time: 10 minutes
Resting time: 2-3 hours
Total: 2-3 hours and 30 minutes
Servings: 8

Are you looking for a simple and impressive recipe for a dessert? The milk cream roll is the perfect choice! This recipe combines a slightly fluffy biscuit base with a fine cream, resulting in a refined dessert that will delight any palate. Follow the detailed steps below to achieve a perfect result.

Ingredients:
For the biscuit:
- 3 fresh eggs
- 60 g granulated sugar
- 70 g flour
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 teaspoon baking powder

For the cream:
- 200 ml milk
- 50 g powdered sugar
- 20 g flour
- 1 teaspoon vanilla extract
- 250 ml liquid cream
- 2-3 pieces of chocolate (for decoration)

Step 1: Preparing the cream

Start by putting the milk in a saucepan over medium heat. When the milk starts to boil, remove it from the heat and add the vanilla, sugar, and sifted flour. It is important to sift the flour to avoid lumps. Put the saucepan back on the heat and let the cream boil for a few minutes, stirring constantly. The cream should thicken well. Once it reaches the desired consistency, let it cool completely.

When the cream is cool, gently fold in the whipped cream, mixing lightly to preserve the airy texture. This will become the delicious base for your roll.

Step 2: Preparing the biscuit

In a bowl, beat the eggs with a pinch of salt and the sugar until the mixture is fluffy and doubles in volume. This step is essential for achieving a light and airy base. Add the vanilla extract, flour, and baking powder, mixing carefully so as not to lose air from the mixture.

Prepare a baking tray (approximately 30x40 cm) lined with parchment paper. Pour the biscuit mixture into the tray, leveling it evenly with a spatula or spoon. Preheat the oven to 200°C and bake the biscuit for 8-10 minutes or until it turns lightly golden.

Step 3: Forming the roll

Once the biscuit is ready, remove it from the oven and turn it onto a damp kitchen towel. This will help retain moisture and facilitate rolling. Roll the biscuit together with the towel and let it cool completely in this shape.

Step 4: Assembling the roll

Once the biscuit has cooled, carefully unroll it. Spread the milk cream over the entire surface, ensuring it is evenly distributed. Then, roll the biscuit back up with the cream, using gentle movements to avoid breaking.

Step 5: Decorating the roll

For an extra flavor, melt the chocolate in a bain-marie and add it to the remaining cream, mixing well. Use this mixture to decorate the roll. You can use a piping bag to create artistic shapes or drizzle the melted chocolate over the roll.

Let the roll rest in the refrigerator for 2-3 hours before serving. This will allow the flavors to combine and make the roll easier to slice.

Serving suggestion

When you are ready to serve the milk cream roll, you can dust it with powdered sugar for an elegant look or decorate it with some fresh fruits, such as strawberries or raspberries. This recipe is perfect for sharing with family and friends on special occasions or simply to indulge yourself with a delicious dessert.

Possible variations

If you want to experiment, you can add different extracts to the cream, such as almond or rum. You can also replace the chocolate with dried fruits or nuts for a different taste.

Now that you have all the details, it’s time to put your culinary talent to work! The milk cream roll will surely become a favorite in your kitchen. Enjoy!

 Ingredients: For the biscuit: 3 eggs, 60 g sugar, 70 g flour, vanilla, a pinch of salt, 1 teaspoon baking powder. For the cream: 200 ml milk, 50 g powdered sugar, 20 g flour, 1 teaspoon vanilla essence, 250 ml liquid cream, 2-3 pieces of chocolate.

 Tags:  roll milk whipped cream chocolate