Roll with dulce de leche cream

Roll with dulce de leche cream

Today I will share a recipe for a roll with dulce de leche cream, a true delight that combines the sweetness and smooth texture of the cream with the fluffy base, perfect for special moments or simply to indulge yourself. This recipe was prepared for the celebration of St. Constantine and Helen, but it can be enjoyed at any time of the year. Even if the final appearance was not perfect, the taste was unforgettable, and in the end, that is what matters most!

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 12-15 minutes
Number of servings: 8-10

Ingredients

For the base:
- 5 large eggs
- 5 tablespoons of flour
- 5 tablespoons of sugar
- 1/2 teaspoon of cocoa
- 1 teaspoon of baking powder
- A pinch of salt

For the cream:
- 200 ml of liquid cream
- 1 packet of cream stabilizer
- 2 teaspoons of powdered sugar
- 1 packet of pudding powder with cream flavor (e.g., Dr. Oetker)
- 500 ml of milk
- 5 tablespoons of sugar
- 2 tablespoons of dulce de leche

Preparation

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls used are clean, without any trace of fat, as this can prevent the egg whites from whipping well.

2. Whipping the egg whites: In a large bowl, add a pinch of salt over the egg whites. Using an electric mixer, whip the egg whites until they become frothy, then gradually add the sugar, one tablespoon at a time. Continue mixing until you achieve a shiny and firm foam.

3. Adding the yolks: Incorporate the yolks, one at a time, into the egg white foam, carefully mixing to avoid losing air from the mixture.

4. Incorporating the dry ingredients: Sift the flour, cocoa, and baking powder into a separate bowl. Add these ingredients to the egg mixture, stirring with a spatula until you obtain a homogeneous batter.

5. Preparing the baking tray: Line a baking tray with parchment paper or aluminum foil, greased with a little oil. Pour the mixture into the tray and level it with a spatula.

6. Baking: Preheat the oven to 180°C and bake the base for 12-15 minutes until it becomes slightly elastic to the touch. Avoid leaving it in the oven too long to prevent drying out.

7. Rolling the base: After baking, remove the base from the tray and place it on a slightly damp kitchen towel. Carefully roll it into a roll shape and let it cool completely.

Step 2: Preparing the cream

1. Whipping the cream: In a cold bowl, add the liquid cream. Use the mixer to whip it for about 1 minute, then add the cream stabilizer and powdered sugar. Continue mixing until the cream becomes firm and airy. You can use natural cream for a more authentic taste, but a stabilizer helps maintain the shape.

2. Preparing the pudding: In a saucepan, add 450 ml of milk and bring it to a boil. In another bowl, mix the pudding powder with the 5 tablespoons of sugar and 50 ml of milk to avoid lumps. When the milk starts to boil, remove the saucepan from the heat and add the pudding mixture, stirring continuously until the pudding thickens. Let it cool.

3. Combining the cream: After the pudding has cooled, mix it with the whipped cream and add the dulce de leche. Carefully homogenize the mixture so as not to lose the air from the cream.

Step 3: Assembling the roll

1. Unrolling the base: Once the base has completely cooled, carefully unroll it to avoid breaking.

2. Spreading the cream: Spread the cream evenly over the roll base, leaving a small margin at the bottom of the roll.

3. Rolling: Roll the base with the cream, starting from one edge, being careful not to tear it. Use the kitchen towel to help with the rolling.

4. Cooling: Wrap the roll in plastic wrap or aluminum foil and leave it in the fridge for 1-2 hours until it firms up a bit.

Serving

Once the roll has cooled, slice it and serve it with a scoop of vanilla ice cream or a caramel sauce for added flavor. This roll can also be accompanied by a warm tea or a fragrant coffee, creating a perfect indulgent moment.

Useful tips

- If you don't have dulce de leche, you can use simple caramel or even melted chocolate for a different version.
- You can add chopped nuts or hazelnuts to the cream mixture for a crunchy taste.
- If you prefer a less sweet version, adjust the amount of sugar in the cream.

Nutritional benefits

This roll contains protein from the eggs, calcium from the milk, and healthy fats from the cream, but it is important to consume these treats in moderation, considering that a serving may have around 250-300 calories, depending on the ingredients used.

Frequently asked questions

1. Can I use another type of milk? Yes, you can use almond or soy milk, but the result will be different in texture and taste.
2. How can I avoid breaking the base? Make sure the base is completely cooled before unrolling it, and using a damp towel helps maintain elasticity.
3. How long can the roll be kept? The roll can be stored in the fridge for 3-4 days, but it is best consumed fresh.

With this delicious recipe for a roll with dulce de leche cream, you will surely surprise any guest. Don't forget to share the final result and enjoy every bite! Enjoy your meal!

 Ingredients: Base: 5 eggs, 5 tablespoons flour, 5 tablespoons sugar, 1/2 teaspoon cocoa powder, 1 teaspoon baking powder, a pinch of salt. Cream: 200 ml liquid cream, 1 sachet cream stabilizer, 2 teaspoons powdered sugar, 1 sachet whipped cream pudding mix Dr. Oetker, 500 ml milk, 5 tablespoons sugar, 2 tablespoons dulce de leche.

 Tags:  milk cream roll