Milk jam roll, also known as Swiss roll or jelly roll, is a delightful dessert that features a light and fluffy sponge cake filled with creamy milk jam, also known as dulce de leche. This dessert is popular in many cultures and is often enjoyed as a sweet treat for special occasions or gatherings.
To make a milk jam roll, start by preparing the sponge cake. In a large bowl, whisk together eggs and sugar until light and fluffy. Add flour, baking powder, and a pinch of salt, and gently fold them into the egg mixture until just combined. Pour the batter into a greased and lined baking sheet and spread it out evenly.
Bake the sponge cake in a preheated oven until it is golden brown and springs back when lightly touched, about 10-12 minutes. Remove the cake from the oven and let it cool slightly.
While the cake is cooling, prepare the milk jam filling. Heat sweetened condensed milk in a saucepan over low heat, stirring constantly, until it thickens and turns a caramel color. Remove from heat and let it cool slightly.
Once the cake has cooled, carefully remove it from the baking sheet and place it on a clean kitchen towel. Spread the milk jam evenly over the surface of the cake, leaving a small border around the edges. Carefully roll the cake up, using the towel to help you create a tight roll. Place the roll seam-side down on a serving platter and refrigerate for at least 1 hour to set.
Before serving, dust the milk jam roll with powdered sugar for a beautiful finishing touch. Slice the roll into rounds and serve with a dollop of whipped cream or a scoop of ice cream, if desired.
Milk jam roll is a delicious and elegant dessert that is sure to impress your guests. Its light and airy texture combined with the rich and creamy milk jam filling make it a delightful treat for any occasion. Enjoy!
Ingredients
The most important thing about this recipe is that it is moist and easy to roll, whether you make
4 eggs
40g of sugar
20g of honey
40g of wheat
350g of dulce de leche
powdered sugar
Preparation mode:
Beat the eggs with the sugar and honey for approximately 12 minutes.
Add the sifted wheat and beat just a few more seconds until just incorporated.
Pour the dough into a rectangular shape with oiled parchment paper (or silpat).
Bake in a preheated oven at 200°C until lightly golden (it’s quite fast).
Let it cool.
Turn the dough into a cloth with sugar and pass the dulce de leche.
Roll up with the help of the fabric.
Transfer to a plate and sift with icing sugar.