Cream Roll a la Cream

Krem a la Krem Roll - A Delicacy Dedicated to Beautiful Moments

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Number of servings: 12

Welcome to the sweet world of rolls! Today, I will present my favorite recipe for Krem a la Krem Roll, a delicacy that combines the fluffy texture of the sponge cake with the creaminess of a fine cream, all enveloped in a decadent chocolate glaze. This recipe is dedicated to my mother, but today I share it with you on the occasion of Robert's birthday, my little one, who turns 7. So, get ready to indulge in a slice of this wonderful roll!

The history of rolls is fascinating, with deep roots in global culinary culture. These desserts are often associated with holidays and special moments, making them a perfect choice to celebrate important events in our lives. Simple ingredients transform into a culinary masterpiece that brings joy and smiles to the faces of our loved ones.

Ingredients

For the sponge:
- 6 eggs
- 6 tablespoons of sugar
- 2 tablespoons of oil
- 1 packet of Dr. Oetker Chocolate Creme Ole

For the cream:
- 250 ml of whipping cream
- 150 ml of cold milk
- 1 packet of Vanilla Creme Ole

For the glaze:
- 150 g of dark chocolate
- 75 ml of whipping cream
- 75 g of butter
- 1 tablespoon of brandy

Step by Step for Krem a la Krem Roll

Step 1: Preparing the sponge

1. Preparing the ingredients: Start by gathering all the necessary ingredients. Make sure the eggs are at room temperature to achieve a more stable meringue. Preheat the oven to 180°C (medium heat).

2. Whip the egg whites: In a large bowl, add the egg whites and a pinch of salt. Use an electric mixer to beat them until stiff peaks form. This process may take a few minutes, but it is crucial for achieving an airy texture.

3. Add the sugar: Continue mixing and gradually add the 6 tablespoons of sugar, beating until a glossy foam forms, similar to meringue.

4. Incorporate the egg yolks: In another bowl, whisk the egg yolks with the 2 tablespoons of oil. Then, pour the yolk mixture over the beaten egg whites. Use a spatula to gently fold in, using up-and-down motions to avoid losing air in the mixture.

5. Add the Creme Ole: Now, incorporate the packet of Chocolate Creme Ole and mix gently until well combined.

6. Baking the sponge: Pour the mixture into a baking tray (42/29 cm) lined with parchment paper. Place the tray in the preheated oven and bake for about 20 minutes, until the sponge is lightly browned and passes the toothpick test.

7. Cooling the sponge: Once the sponge is ready, remove it from the oven and let it cool on a rack, along with the parchment paper.

Step 2: Preparing the cream

1. Mix the cream and milk: In a bowl, combine 250 ml of whipping cream with 150 ml of cold milk.

2. Add the pudding powder: Start mixing the mixture, adding the packet of Vanilla Creme Ole. Continue mixing until the cream thickens and becomes airy.

3. Spreading the cream: After the sponge has completely cooled, carefully remove the parchment paper. Pour the vanilla cream over the sponge, smoothing it out gently with a spatula.

4. Rolling the sponge: Using the parchment paper as a guide, start rolling the sponge lengthwise, being careful not to damage the cream. The roll should be tight, but not too tight, to avoid breaking apart.

5. Cooling the roll: Place the formed roll on a platter and refrigerate it, allowing it time to set.

Step 3: Preparing the glaze

1. Melting the chocolate: In a saucepan, add 150 g of dark chocolate, 75 ml of whipping cream, and 75 g of butter. Place the saucepan over low heat, stirring constantly until the chocolate is completely melted.

2. Adding the brandy: Once the chocolate is smooth and reaches a boiling point, remove it from the heat and let it cool slightly. Then, add 1 tablespoon of brandy for an extra flavor boost.

3. Glazing the roll: After the glaze has cooled, pour it evenly over the roll from the refrigerator. Allow the roll to chill so the glaze can set.

Step 4: Serving

1. Slicing the roll: Once the glaze has set, you can cut the roll into thick or thin slices, depending on your preference.

2. Serving suggestion: Krem a la Krem Roll can be served plain or alongside a scoop of freshly whipped cream. You can also complement it with some berries for a contrast of flavors and an elegant presentation.

Helpful tips

- Variations: You can experiment with different flavors of Creme Ole, such as vanilla or strawberry, or you can add chocolate chips to the cream for an extra texture.
- Storing the roll: The roll keeps well in the refrigerator, covered with plastic wrap. Ideally, you should consume it within 3-4 days to enjoy its freshness.
- Calories and nutritional benefits: Each serving has approximately 250 calories, making it an indulgent yet flavorful choice. The eggs and cream provide protein and calcium, while the dark chocolate adds antioxidants.

Frequently asked questions

1. Can I replace the whipping cream with another ingredient?
- Yes, you can use Greek yogurt for a healthier option, but it will change the texture of the cream.

2. How can I avoid the roll breaking while rolling?
- Make sure the sponge is completely cooled and roll it carefully, using the parchment paper for assistance.

3. Is it possible to freeze the roll?
- Yes, you can freeze the roll without the glaze. Ensure it is well wrapped in plastic wrap. When you want to consume it, let it thaw in the refrigerator.

I hope this recipe brings you joy and unforgettable moments with your loved ones. Krem a la Krem Roll is more than just a dessert; it is a way to celebrate life and beautiful memories. So, let’s enjoy every slice! Bon appétit!

 Ingredients: Base: 6 eggs, 6 tablespoons of sugar, 2 tablespoons of oil, 1 packet of Dr. Oetker chocolate Creme Ole. Cream: 250 ml of whipped cream, 150 ml of cold milk, 1 packet of vanilla Creme Ole. Glaze: 150 g of dark chocolate, 75 ml of whipped cream, 75 g of butter, 1 tablespoon of brandy.

 Tags:  chocolate roll