Roll with vanilla cream and cocoa cream

Vanilla and cocoa cream roll – a perfect delicacy for any occasion

The vanilla and cocoa cream roll is an elegant yet easy-to-make dessert that combines the rich flavors of cocoa with the delicate sweetness of vanilla. This recipe has its origins in pastry traditions that emphasize the blending of textures and flavors, making it a favorite for both festive meals and everyday days. I invite you to discover the necessary steps to create this spectacular roll that will delight your family and friends.

Preparation time: 20 minutes
Baking time: 15-20 minutes
Total time: 2 hours (including cooling time)
Number of servings: 8-10

Essential ingredients:

For the sponge:
- 6 fresh eggs
- 120 g granulated sugar
- 40 g quality cocoa powder
- 2 heaping tablespoons of flour
- 1 teaspoon baking powder
- 1 tablespoon rum essence

For the cream:
- 1 egg
- 1 packet of vanilla pudding
- 250 ml milk
- 200 g butter (preferably with 85% fat)
- 200 g vanilla powdered sugar
- 1 heaping tablespoon cocoa powder
- 1 teaspoon rum essence
- Grated zest of one orange (optional, for extra flavor)

For decoration:
- 200 g white chocolate
- 100 g milk chocolate
- 1 tablespoon oil

Preparation steps:

1. Prepare the oven and the pan: Start by preheating your oven to 180 degrees Celsius. Line a baking tray with parchment paper, ensuring it is well spread to prevent the sponge from sticking.

2. Separate the eggs: In a large bowl, separate the egg whites from the yolks. It is essential that the bowl in which you beat the egg whites is clean and free of grease to achieve a well-aerated foam.

3. Prepare the sponge: In another bowl, beat the yolks with the granulated sugar for about 5 minutes, until the mixture becomes creamy and has a consistency similar to ointment. Add the sifted flour, baking powder, and cocoa, mixing gently.

4. Incorporate the egg whites: Beat the egg whites with a pinch of salt until they form stiff peaks. Gradually add them to the yolk mixture, using gentle folding motions to preserve the air in the mixture. This is the key to a fluffy sponge!

5. Bake the sponge: Pour the mixture into the prepared tray and level it evenly. Place the tray in the oven for 15-20 minutes. Be careful, the sponge should not stay too long, otherwise it will dry out and crack when rolled.

6. Inverting the sponge: After baking, remove the tray from the oven and invert the sponge onto a clean, slightly damp kitchen towel. This will help the roll detach easily. Roll it quickly to maintain its shape, so make sure you have everything ready.

7. Preparing the cream: In a double boiler or bain-marie, mix the egg, vanilla pudding powder, and milk. Cook over low heat, stirring continuously with a whisk until the mixture thickens. Once ready, let it cool completely.

8. Butter cream: Meanwhile, in a separate bowl, cream the butter at room temperature. Add the vanilla powdered sugar and mix well, preferably with a wooden spoon to prevent curdling. Once the buttercream is smooth, add the cooled pudding.

9. Dividing the cream: Divide the cream into two equal parts. In one part, add the rum and cocoa, and in the other, the vanilla essence and, if desired, the grated orange zest for extra flavor.

10. Assembling the roll: Spread the vanilla cream evenly over the cooled sponge, followed by the cocoa cream. Roll the sponge with the help of the towel, forming a tight roll. Wrap the roll in plastic wrap and refrigerate for at least 2 hours to set.

11. Decorating the roll: After it has cooled, prepare the chocolate glaze. Melt the white chocolate together with the oil, then spread it evenly over the cold roll. Use the milk chocolate to decorate the roll by drizzling it on top.

12. Slicing the roll: When it’s time to serve the roll, use a knife that you have held under hot water to cut even slices. This will prevent the chocolate glaze from cracking.

Useful tips:
- Make sure all ingredients are at room temperature to achieve an even texture.
- You can experiment with various flavors in the cream (for example, by adding coffee or other essences).
- If you want a less sweet version, you can reduce the amount of sugar in the creams.
- The roll keeps well in the refrigerator, covered, for a few days.

Nutritional benefits:
This roll, although a dessert, contains nutritious ingredients such as eggs, which are rich in protein and vitamins, and butter, which provides healthy fats. Consumed in moderation, it can be a delicious choice within a balanced diet.

Frequently asked questions:
1. Can I use another type of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture will be different.
2. How can I replace the egg in the cream?
For a vegan version, you can use a plant-based egg replacer.
3. Can I freeze the roll?
Although it is best fresh, the roll can be frozen, but it is recommended to leave it without glaze.

Combine the roll with a cup of aromatic coffee or a fruit tea to add a pleasant contrast and intensify the flavors. This is a perfect recipe for families, parties, or simply to indulge yourself after a long day! Try it and enjoy the final result – a delicious roll that combines the perfection of cocoa and vanilla flavors, perfect for bringing smiles to the faces of your loved ones.

 Ingredients: For the base: - 6 eggs - 120g sugar - 40g cocoa - 2 heaping tablespoons of flour - 1 teaspoon baking powder - 1 tablespoon rum essence For the cream: - 1 egg - 1 packet vanilla pudding - 250 ml milk - 200g 85% butter - 200g powdered vanilla sugar - 1 heaping tablespoon cocoa - 1 teaspoon rum essence