Traditional recipes

Roll with milk cream

Roll with milk cream

Preparation Roll with milk cream:

Put the milk on the fire, and when it starts to boil, take it off the heat and put the vanilla, sugar and sifted flour. Put on the fire and leave until it thickens. When it has cooled, add the whipped cream and melted chocolate and let it cool.

Countertop preparation roll with sour cream: beat the eggs with the salt powder and sugar until they become like a cream. Put vanilla and flour mixed with baking powder and mix. We put this composition in a stove tray and spread it evenly. Bake in the preheated oven for 10 minutes until it turns 200 degrees.

I kind of forgot about her and she got a little brown. As hot as it is, we put it in a towel and roll it. Leave to cool well. After it has cooled, we open it and fill it with milk cream, roll it and put it in the fridge for 2-3 hours.

Roll with milk cream garnish with whipped cream. I put the coconut.

Cream with egg yolks and butter- Suitable for any dessert

Try this simple recipe. You will especially appreciate the mixture of yolks and butter. It is easy to make and is perfect for desserts, even for cakes.

milk - 400 ml
butter - 200 g
corn starch - 35 g
yolks - 5 pcs
powdered sugar- 8 tbsp
vanilla sugar - 2 sachets

In a pot with a thicker bottom, beat the yolks together with powdered sugar, vanilla sugar and cornstarch.

Then add 50 milliliters of milk.

Set the mixture aside for a while and bring the rest of the milk to a boil.

When it starts to boil, pour the yolk liquid into it and mix until it thickens.

Finally, remove the pudding from the heat, cover with cling film and allow to cool completely.

When the cream is completely cold, start mixing it with the softened and previously mixed butter.

Let the egg yolk cool in the fridge for a few hours before use.

It will be excellent not only for baked dough, but also for cakes and pies.

Want to add more flavors to your egg yolk cream?

So, there is nothing easier than to do this.

For example, you can mix finely ground hazelnuts or walnuts.

However, the cream will also be excellent with flavors of cocoa and chocolate.

It is possible to incorporate, among other things, a little rum essence or grated coconut.

* The content of this article is for information only and is not intended to be a substitute for medical advice. For a correct diagnosis, we recommend that you consult a specialist.

For starters we prepare caramel cream. In a saucepan, caramelize the sugar over low heat so that it does not burn, add the milk and mix until it dissolves completely. Take the pan off the heat, add the ground biscuits and mix quickly until smooth. Let the cream cool a little.

We put the wafer sheet between two wet wipes to soften it, otherwise we can't bend it, it will break.

Until the sheet softens, prepare the coconut cream in another pan, put the butter, sugar and water on the fire, leave it to dissolve (stir from time to time). Remove the pan from the heat and add the powdered milk, coconut and mix well until smooth.

Put the wafer sheet on a plate, add the warm caramel cream, spread it lightly then put coconut cream on it and spread it. Roll gently and place the roll in a plastic wrap for 3-4 hours in the cold.

I make a small clarification regarding the caramel cream, I made this roll twice and the second time I put 5 tablespoons of water as I wrote in the recipe. In the original recipe it said 3 tablespoons but they seemed a bit small, you can see in the pictures that the coconut cream is not as compact as the caramel cream.

Cut the roll with caramel into 1 cm slices and serve.

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I like rolls madly and I can hardly refrain from eating one in one day. I will present below my recipe for roll with lime cream that I had never tried but I had decided for some time that I want something sour and very fragrant.


  • 3 eggs
  • 60 gr. granulated sugar
  • 1 sachet of vanilla sugar
  • 60 ml. oil
  • 100 gr. flour
  • 5 gr. baking powder
  • 2 yolks
  • 3 tablespoons powdered sugar
  • 250 ml. milk
  • 1 + ½ tablespoons starch
  • 1 pc. lime
  • 150 gr. butter

I start preparing the top with the 3 eggs that I mix with caster sugar and vanilla sugar until they turn white and double in volume.

I add the oil in a thin line and then I slowly incorporate with a spatula the flour and the baking powder.

Pour the mixture into a tray lined with baking paper and bake the roll sheet for 15 minutes in the oven preheated to 190 °.

When I take it out of the oven, I cover it with a damp towel and turn it over on an aluminum foil. Remove the baking sheet, sprinkle a little vanilla-flavored powdered sugar and roll it on a rolling pin until it cools down enough.

For the cream, rub the two yolks well with the powdered sugar, add the juice from a lime, then incorporate the starch and mix well.

I heat the milk and when it is about to boil I pour it over the egg mixture little by little.

I move the obtained composition back to the bowl in which I heated the milk and let it simmer, stirring constantly until it thickens and boils.

At this point I stop the fire and sprinkle almost all the grated peel from a file (I keep a little and sprinkle on top at the end). Mix a few times, cover the cream with a plastic wrap and leave it to cool for almost an hour.

To finish the cream, rub well all the butter removed from the fridge in time to reach room temperature, add the cooled cream and mix it for a few minutes until it almost becomes like a pretty fine foam.

I spread the cream evenly over the roll sheet and then roll it carefully with the help of foil.

I obtained a very cool roll with a fine taste and a very special and delicate aroma due to the lime that I highlighted today.

Cocoa roll with milk cream

1. Beat the egg whites with the sugar and vanilla sugar. Add the yolks, rum essence, flour and cocoa. Stir gently and pour into a tray lined with baking paper that is baked for 10 minutes. Place the baking tray on a kitchen towel sprinkled with water and roll.

2. Prepare the cream: mix the milk with the sugar, starch and vanilla essence. Put on the fire and stir continuously until it thickens.

3. Place the gelatin in 30 ml of cold water and leave to hydrate for 10 minutes, then dissolve in a steam bath. Incorporate into the sour cream and allow to cool. Then mix with whipped cream.

4. Grease the roll with cream, then roll tightly in cling film. The cocoa roll with sour cream is left to cool for a few hours, then it can be served.