Cream & Choco roll ♥

Hey there sugars! Bonjour, annyeong-haseyo, gut, nihao, konichiwa!  welcome to another episode of … Well, cooking stuff’ies!  

welcome home smiley


So, I wanted to end this lovely week, and lovely Sunday with a … lovely cake. It’s the first time I have ever done a roll, so, don’t judge me to harsh! hahah xD I have just tasted it moments ago and [it’s not just cause I have done it], but it really tastes good. 🙂 It’s an easy recipe, so, anytime you don’t have too much in your house, or too much time, but even so, you are in need of a sweet, well, here is your sweet tooth, sugar! 😀
Now, all you need…:

For the dough

  • 3 eggs
  • 3 tablespoons of flour [or even 2 or more, be careful, it depends on how the content incorporates]
  • 3 tbsps of sugar
  • 2 teaspoons of oil
  • [optional] any other flavours you’d like: rum, vanilla, lemon, cinnamon etc. – i’ve added rum

For the icing [optional]

  • ~50 g butter
  • 100 g milk chocolate 

For the cream

  • 200 g liquid Hulala whipped cream
  • 100 g chocolate [that would be like one whole chocolate] 
I’ve done something a little different than this, but I thought I could give two options for the roulade. I have taken 100 g liquid whipped cream and mixed it, than took the icing as cream and filled the roll’s content with this two. Okay, so now it’s time to show you the steps 🙂


cats cats1


  1. Separate the yolks from the albumens. Mix the albumens with a pinch of salt, until the content becomes a foam.
  2. Mix the yolks with the sugar and the oil, then add it to the foam. They should remain on top, if the egg whites were whipped perfectly. 🙂
  3. Now, add the flour and the flavour [if you want one]. Now, with the whisk, try to incorporate this properly, up-> down and reverse.
  4. Take a tray [25×35] and fill it with bakign parchment, add the content and let it in the oven for 15-20 minutes, at a medium flame. [180 degrees]

now, the icing

  • medium flame, put those 2 in a pot and mix it. remember that the butter must be at the room temperature. when everything becomes like a syrup, put it in the fridge and let it cool a while, until the dough is ready.
  • the liquid whipped cream, I assume you already know, you just have to mix as much as you need in a bowl, it can be a plastic one in this case, too. when it’s ready, put it in the fridge, too! 

smiley face cooking emoticon

and now, the cream [a fast tasty one]

  • take a pot and put it on a small flame, add the liquid whipped cream and start adding one piece of chocolate by one. Mix them very well to incorporate, be careful not to make them boiling.
  • when done, you need to take it off the flame and steer it, then put it in the fridge.
Now it’s your decision what cream you will make or how you will decorate the roll, here you are my suggestions and my photographies, ENJOY!
PS: the next post will be about the amazing time I had in Belgium [+Holland, Luxembourg and of course, at the North Sea] and by the way, if you are planning to check me out on instagram, my new name is: @zoeandthepeanutbutter. 
Zoe, xx



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