Since I had a request for a gingerbread recipe, I thought it would be a good idea to try gingerbread in roll form, and tradá, here is the result. You can lighten the cream and just put cream cheese, mascarpone, cottage cheese, overdone … whatever. Don’t wait for anything and throw yourself into the preparations before it’s too late, every novice cook and cook can do it! This gingerbread roll will blow you away.
Gingerbread roll
Dough:
- 5 eggs
- 5 tablespoons caster sugar
- 2 tablespoons cocoa
- 5 tablespoons semi-coarse flour
- 1/2 teaspoon gingerbread baking powder
For the cream:
- 250 g butter
- vanilla homemade caramel
- fudge
For garnish:
- caster sugar
- white chocolate
- dried fruit
1. Beat the egg whites into stiff snow. Next, whisk the sugar with the egg yolks and slowly whisk in the flour, cocoa powder, baking powder and finally the egg white snow into the egg mixture.
2. Spread the batter on a baking sheet lined with baking paper, bake for about 10 min.
3. Roll up the still warm roll and let it cool.
4. For the cream, whip the butter until foamy and add caramel to taste, I used the smaller jar I had.
5. Brush the cooled pastry with the fudge and cream, roll up the roulade, drizzle with chocolate and decorate with dried fruit.
6. Put in the fridge to set, preferably until the next day.
Good taste!
