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Craving something sweet, but a bundt cake no longer tempts anyone in the family? Try the recipe for a metre-long roulade that is just as easy to make but tastes literally heavenly. The combination of vanilla pudding and milk chocolate is complemented by the flavor of cocoa. The roulade also looks luxurious and is suitable for festive occasions or for celebrating holidays and birthdays. What’s more, you can start preparing it right away — you surely have all the ingredients at home!
Ingredients
What will you need to prepare this delicate chocolate dessert with pudding? Prepare:
- eggs – 5 pcs
- sugar – 260 g
- lukewarm water – 150 ml
- oil – 150 ml
- flour – 260 g
- baking powder – 1 pc
- cocoa powder – 2 tablespoons
for the cream:
- vanilla pudding – 1 pc
- milk – 300 ml
- butter – 200 g
- icing sugar – 200 g
for the chocolate glaze:
- milk chocolate coating – 200 g
- butter – 100 g
- icing sugar – 4 tablespoons
- milk – 4 tablespoons
Preparation
Prepare a deep metal or glass bowl, crack the egg whites into it and whisk them to stiff peaks with the sugar. Then add the oil and water. While continuing to mix, pour in the yolks and then add the sifted flour. Finally add the baking powder. Using a hand mixer, beat for about 2–4 minutes so the batter becomes nicely soft. Remove half of the batter, stir the cocoa powder into the other half and blend well.
Pour the mixtures alternately into a roulade pan or a pâté tunnel and bake at 175-180 °C for about 20–25 minutes. After cooling, slice into thinner slices with a diagonal cut to highlight the two colors. You can also bake both colors separately and then assemble them alternately with the cream after slicing.
Now prepare the cream by cooking the pudding. Meanwhile, beat the sugar with the butter until fluffy and add it to the still-warm pudding, mix well and refrigerate.
Use the cream to stick the slices together and form a long roulade. Decorate with the chocolate glaze, which you make by melting all the ingredients in a hot water bath, then spread over the top and chill. Serve on dessert plates; you can garnish with a spoonful of whipped cream.
