cream roll Italy Recipe

  • Dosage per 1 baking tray 25x36cm
  • for biscuit dough
  • for custard

  • Preparation time

    Preparation: 50 minutes

  • cooking time

    cooking: 10 minutes

  • total time

    total: 1 hour + 2 hours break

cream roll
cream roll

How to make cream roll

First, make the biscuit dough. Separate the egg yolks and egg whites and whisk until stiff.

Separately, whisk the egg yolks and sugar until light and fluffy.

Add the sifted flour, starch, baking soda, and lemon zest.

Finally, add the egg whites and mix gently from bottom to top with a spatula, being careful not to break them up too much.

Pour the mixture into a baking tray lined with baking paper, level the surface and cook in a preheated ventilated oven at 180 ° C for 10-12 minutes.

Remove from the oven, cover with a second sheet of baking paper, lightly roll up and leave to cool.

Heat the milk and lemon zest in a saucepan.
Meanwhile, mix the egg yolks and sugar in a bowl, then stir in the flour, making sure there are no lumps.

Finally add the milk, transfer to a saucepan and cook over low heat, stirring, until you get a thick cream without lumps, then return to the bowl, cover with plastic wrap and let cool completely.

Gently open the rolls, sprinkle with cream and black cherries, roll up, wrap again in baking paper and leave to rest in the refrigerator for at least 1 hour.

If you want the edges to be more regular, cut off two slices from the edges and decorate generously with powdered sugar.

The custard roll is completed. All that’s left to do is enjoy.

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