This cocoa roll filled with whipped cream can smell at home in just 30 minutes. It’s totally easy and so delicious you’ll be adding. Don’t believe it? Taste it!
Cocoa roll filled with whipped cream
What we will need:
for the dough:
- 6 eggs
- 6 tbsp semi-coarse flour
- 6 tbsp granulated sugar
- 1 KL baking powder
- 3 tbsp cocoa powder
- 1 pinch salt
for the cream:
- 600 ml whipping cream
- 2 packets vanilla sugar
- 2 KL vanilla extract
- 2 packets of whipped cream thickener
How we will proceed:
1. Preheat the oven to 180 °C.
2. Separate the eggs and beat the egg whites with the salt and sugar until stiff. Gradually beat in the egg yolks and finally the sifted flour, baking powder and cocoa powder.
3. Spread the dough on a baking sheet lined with baking paper and bake in a preheated oven at 180 °C for 10 to 15 minutes.
4. Once baked, turn the sheet out onto a tea towel dusted with icing sugar, remove the paper and roll up. Leave to cool completely.
5. Whisk the cream with the extract, sugar and thickener.
6. Roll out the cooled dough, brush the inside with whipped cream and roll up again.
7. Leave to set in the fridge.
Our tip: You can top the finished roulade with melted chocolate.
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