Exquisite and tasty Christmas roll filled with cream cheese and jam.
Learn more about Mafe Jaramillo
Ingredients12 portions
Preparation
Preheat the oven to 200ºC (400ºF). Grease and sprinkle with flour a 23 x 33 cm baking tin.
With an electric mixer , whisk the egg whites until they form soft peaks. Add the yolks, one by one, until they are well beaten. Add the flour, sugar, vanilla essence, salt and mix until incorporated. Pour the mixture into the can and make sure to distribute it well with a spatula.
Bake 12 to 15 minutes or until the cake is golden and fluffy. Let cool for a minute. With a knife, separate all the edges and unmold the cake on a clean surface. Put a piece of butter paper, a little larger in size with the paper inside. Let the cake finish cooling like this.
For the filling: Beat the cream, the cream cheese, the milk, the vanilla essence, the sugar and the lemon juice. Reserve in the freezer.
Unroll the trot, remove the paper and spread the strawberry jam over the entire surface with a spatula. Then spread the cream mixture and roll the cake carefully. Freeze for 30 min before serving. Sprinkle with icing sugar.
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