Rolada is one of those wonderful desserts that is quite versatile depending on its presentation, and yet is very simple to make, easy enough for even beginners in the kitchen.
The most common filling and topping combination is apricot jam inside, and whipped cream on top. However, it is easy to modify for personal tastes; raspberry filling with a whipped chocolate topping is also quite good, or one might try a mascarpone filling with Khalua or coffee flavored whipped cream topping sprinkled with chocolate for a tiramisu kind of flavor.
Then, also, there is the matter of presentation. For a simple, easy dessert, it can be served simply on a long plate in a single roll. For a fancier presentation, prior to putting on the topping, a piece can be cut at approximately a 45 degree angle of the end, and placed further down on the side of the main roll, to create a "y" shape. The topping can then be used to disguise the joint between the two, making it look much more complicated than it actually is. Sprinkles of chocolate or decorations of marzipan or meringue can turn it into a very elaborate work of baking art.
Rolada or Slovenian Jelly Log Cake Recipe
Ingredients
- 6 eggs
- 6 Tbs. sugar
- 6 Tbs. flour
- Filling of choice (jam, preserves, pudding, etc.)
- Topping of choice (whipped cream, chocolate, etc.)
- Deep-sided cookie pan
- Parchment paper (waxed paper can work in a pinch)
- Muslin or flour-sack type dishtowel
- Set eggs out to reach approximately room temperature before beginning.
- Preheat the oven to 350° F.
- Separate egg whites and egg yolks.
- Beat together the 6 egg yolks and the sugar for about 10 minutes, or until doubled in size.
- Add in the flour, but be careful not to over mix, only enough to distribute the flour in the mixture.
- Beat the egg whites separately, then carefully fold into the dough.
- Line the cookie pan with the parchment paper, then pour in the batter and bake at 350° F for about 25 minutes, or until lightly golden and springy.
- When the cake is almost done, wet the dishtowel and wring out as much excess water as possible. Lay it out flat on a counter or table, and sprinkle it very lightly with sugar.
- Remove cake from over and turn it out onto the cloth, with the parchment paper facing up, then remove said paper.
- Immediately roll the cake loosely into the cloth, and allow to cool.
- When fully cooled, carefully unroll the cake and remove the cloth, and spread the filling of choice over the inside.
- Roll cake back up, and cover in topping of choice.
Genevieve Kiger - Genevieve is passionate about all manner of natural subjects; herbs, herbalism, aromatherapy, and general natural health and body care.
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