Chocolate sponge roll with vanilla cream


4 eggs separated into egg yolks and whites
1 pinch of salt
2 tbsp hot water
80 g sugar
1 packet of vanilla sugar (8 g)

80 g flour type 405
1 tbsp dark cocoa powder (20 g)
½ tsp baking powder
Large pinch of cinnamon powder

For the vanilla cream for filling:
450 ml cold milk (1.5% fat)
1 packet of vanilla flavor pudding powder (38 g)
3 tablespoons of sugar (60 g)

vanilla pulp from half a vanilla pod
Or 1 packet (8 g) of bourbon vanilla sugar
150 g of soft butter
Also for sprinkling:
approx. 40 g dark chocolate dark
image of chocolate sponge roll with vanilla cream

Click on image to enlarge


To prepare this recipe for chocolate sponge rolls with vanilla cream, the pudding should first be cooked for the vanilla cream filling.
To do this, pour 450 ml of cold milk into a saucepan.
Place the vanilla pudding powder and sugar in a small bowl. Take a few tablespoons of the cold milk in the pot and use it to mix the pudding powder mixture without any lumps.

Stir in the scraped vanilla pulp from half a vanilla pod or 1 packet of bourbon vanilla sugar into the remaining milk in the saucepan and heat until just before the boiling point.
Briefly pull the saucepan to the side and quickly stir the mixed pudding powder into the hot milk. Put the saucepan back on the stove and cook a smooth vanilla pudding while stirring.

To continue reading, scroll down and click Next 👇👇



Leave a Comment