Creamy Cake

To begin, we will focus on preparing the base for our delicious roulade. In a large bowl, we will beat the egg whites into a foam, gradually adding sugar until we achieve a firm and shiny meringue. This is the ideal base to give the roulade a fluffy texture. Then, we add the egg yolks, baking powder, a tablespoon of cocoa, and the four tablespoons of flour. We carefully mix everything using a spatula to avoid losing air from the egg whites. The resulting mixture is poured into a baking tray lined with parchment paper and baked at medium heat for about 10 minutes, until the base turns golden and easily pulls away from the edges of the tray.

Meanwhile, we will prepare the white cream that will fill the roulade. In a saucepan, we will boil 150 ml of liquid cream with white chocolate, stirring constantly to ensure that the chocolate dissolves completely and does not stick to the bottom of the pot. Once we have a homogeneous mixture, we let it cool slightly. In another bowl, we will whip 150 ml of cream until it becomes firm, then we will carefully incorporate the white chocolate mixture, using the mixer on low speed, to obtain a rich and airy cream, perfect for our roulade.

The next step is to prepare a thin, round base that will add a crunchy note to the cake. Again, we will beat the egg whites with 2 tablespoons of sugar, then add the yolks, flour, and baking powder. The mixture is baked at low heat in the preheated oven, being careful not to brown it too much.

For the chocolate cream, we will prepare 3 puddings using 1.25 liters of milk and 12 tablespoons of sugar, letting them cool completely. The gelatin will dissolve in a few tablespoons of water and 2-3 tablespoons of the still warm pudding. Once the gelatin is dissolved, we add the melted chocolate to the cooled pudding, along with the gelatin. Finally, we will fold in the whipped cream and chopped nuts to add a crunchy flavor.

We choose a round dish, ideal for shaping the cake. We line the inside of the dish with slices of roulade, covering it evenly. On top of these, we pour layers of cream, interspersed with cherries, for a delicious contrast. On top, we place the previously prepared base and leave everything in the refrigerator for about 12 hours; ideally, we should let the cake rest overnight to allow the flavors to develop.

After the cooling time has passed, we turn the cake onto a beautiful platter and decorate it with melted chocolate and, if desired, with artistically added whipped cream. This cake will impress both with its appearance and its refined taste, turning any occasion into a feast for the senses. Enjoy each slice and savor the complexity of flavors!

 Ingredients: Rolled pastry: 6 eggs or 10 egg whites 6 tablespoons sugar 4 tablespoons flour 1 sachet baking powder 1 tablespoon cocoa Rolled cream: 300 ml liquid whipped cream 200 g white chocolate Others: - 2 eggs - 1.25 liters of milk - 14 tablespoons sugar - 2 tablespoons flour - 1/2 teaspoon baking powder - 200 g hazelnuts - 300 g cherries - 3 sachets gelatin - 3 cocoa puddings - 250 ml whipped cream - 300 g dark chocolate

 Tags:  eggs milk flour sugar fruits chocolate cocoa christmas and new year's recipes sour cherries cake recipes for children