Quick roll with condensed milk and delicate cream
6 servings
210 minutes
Quick roll with condensed milk and delicate cream is a delightful treat that captivates with its simplicity and exquisite taste. Its origins trace back to European home baking traditions, where the harmony of textures and sweet notes is valued. The soft sponge cake soaked in a gentle cream of boiled condensed milk and butter melts in your mouth, leaving a pleasant buttery aftertaste. This dessert is perfect for a cozy family tea time or festive gathering. It is quick to prepare, and its softness and lightness make it a favorite among both adults and children. You can enhance the roll's sophistication with grated chocolate or powdered sugar. Each serving is a small pleasure that awakens warm memories of home baking.
1
Preheat the oven to 180 degrees.
2
Melt the margarine. Do not melt the butter for the cream, but it should be soft and at room temperature.
- Margarine: 100 g
- Butter: 200 g
3
Mix all the ingredients.
- Condensed milk: 1 jar
- Margarine: 100 g
- Chicken egg: 2 pieces
- Wheat flour: 1 glass
- Salt: pinch
4
Line the baking tray with parchment paper, evenly pour the batter onto it, and bake until golden.
5
While the biscuit is baking, whip the boiled condensed milk with room temperature butter.
- Dulce de leche (boiled condensed milk): 0.5 jar
- Butter: 200 g
6
Remove the sponge cake from the oven, cover it with a clean damp towel for 5 minutes (to cool the sponge cake and easily remove it from the paper).
7
Flip the biscuit onto a new clean sheet of baking paper.
8
Generously apply cream.
9
Holding the paper on one side, roll it up. Pinch the edges with paper and leave it in the fridge overnight (or for a couple of hours in the freezer).
10
Take out of the paper. Can be sprinkled with powdered sugar or grated chocolate.
