Cocoa roulade with orange cream

Delicious but can be stored only for 2 days in the fridge. Must be kept in hermetic box as it will catch every smell from the fridge.



–          6 eggs

–          6 spoons of flour

–          1 spoon of cacao

–          6 spoons of sugar

–          1 teaspoon of lemon juice


–          1 glass of 36% cream

–          1 teaspoon of gelatin

–          2 oranges

–          1 spoon of vanilla sugar

–          1 teaspoon of orange peel


Mix the egg yolks with lemon juice and sugar. Whip the whites until becomes stiff. Add the whites to the mixture and combine gently. Add flour and cacao and mix only until combined. Cover the pan with baking paper and cover the sides with butter. Pour the dough and smoothen its surface. Bake for 10 minutes at 180 degrees. Take of the oven and cool down. When cold remove the paper. Dissolve gelatin in warm juice from one orange. Whip the cream with vanilla sugar until stiff. Add cool gelatin and orange peel and combine gently. Cover the cake with the cream and put the pieces of pulp from the other orange. Roll the cake and cool in the fridge.

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