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Classic Portuguese Roll Cake with Sweet Egg Cream: A Delicious and Elegant Dessert

Classic Portuguese Roll Cake with Sweet Egg Cream: A Delicious and Elegant Dessert

Treat yourself to this classic Portuguese roll cake filled with luxurious sweet egg custard. Known for its delicate sponge cake and rich filling, this dessert is perfect for festive occasions and everyday treats. The combination of the soft, moist cake and the creamy, sweet egg filling is simply irresistible, making it a favorite in many households. With its elegant presentation and delicious taste, this roll cake is sure to impress.

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Why you'll love this:

You will love this roll cake for its perfect balance of textures and flavors. Light and airy sponge cake wraps around rich, velvety egg custard, creating a dessert that is both satisfying and sophisticated. The subtle touch of cinnamon and dusting of powdered sugar add the perfect finishing touch. This recipe is simple to make, but it results in a dessert that looks and tastes like it took hours to make.

Perfect occasion:

This roll cake is ideal for special occasions like Easter, Christmas or any celebration where you want to give something unique and delicious. It is also a wonderful treat for afternoon tea, family gatherings or as a special dessert to enjoy with a cup of coffee. Its beautiful presentation makes it a great choice for gifting or bringing to potlucks and parties.

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Decorating Tips:

For an elegant presentation, dust the top of the jelly roll with powdered sugar and lightly sprinkle with cinnamon to create a beautiful contrast. You can also add some decorative swirls of whipped cream or small pieces of fresh fruit like berries or citrus slices for a pop of color. Serving on a decorative platter or cake stand will enhance its visual appeal.

Ingredients:

  • For the cake:
    • 6 eggs
    • 100 g of sugar
    • 100 g all-purpose flour (Type 55)
    • Cinnamon, to taste
    • Powdered sugar, for sprinkling
  • For the sweet egg cream:
    • 150 ml of water
    • 300 g of sugar
    • 10 egg yolks
    • 10 g cornstarch
    • 20g butter

Instructions:

  1. Prepare the cake:
    • Preheat the oven to 180°C (356°F).
    • In a bowl, beat the eggs and sugar for 10 minutes until the mixture is pale and creamy.
    • Sift the flour and gently fold it into the egg mixture without deflating it.
    • Line a rectangular baking sheet with parchment paper and pour the dough into the sheet, spreading it evenly.
    • Bake for about 12 minutes or until the cake is golden brown and springs back when touched.
    • Remove the cake from the oven and let it cool slightly before turning it out onto a clean cloth sprinkled with sugar. Remove the parchment paper and let the cake cool completely.
  2. Prepare the sweet egg cream:
    • In a saucepan, bring the water and sugar to a boil. Cook until the syrup reaches the pearl stage (when the syrup forms a thin string-like thread between your fingers), then remove from the heat and let cool for about 10 minutes.
    • In another bowl, beat the egg yolks and stir in the cornstarch until smooth.
    • Gradually pour the cooled syrup into the egg yolk mixture, stirring constantly to prevent curdling.
    • Return the mixture to the saucepan and cook over low heat, stirring continuously, until it thickens. Once it starts to boil, cook for another 1-1.5 minutes, then remove from heat.
    • Stir in butter until completely incorporated. Cover with plastic wrap directly on the surface and refrigerate at least 4 hours before using.
  3. Assemble the rolled cake:
    • Spread the prepared sweetened egg cream evenly over the cooled cake.
    • Gently roll the cake using the cloth to lift and guide it.
    • Sprinkle the rolled cake with powdered sugar and decorate with cinnamon as desired.

Enjoy this delicious and elegant Portuguese roll cake with sweet egg cream, perfect for any occasion!

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