Mini Cream Filled Rolls (Hot Milk Sponge Cake)

Mini Cream Filled Rolls

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1/4 cup milk
2 tbsps butter
3/4 cup sifted cake flour
1 tsp baking powder
3/4 cup sugar
3 large eggs
3 egg yolks

Line the bottom of an 11×17 pan with wax paper. Spray with cooking spray.

Heat milk and butter in a small saucepan until butter melts.

Sift flour and baking powder.

In a large heatproof bowl, whisk sugar, egg, yolks. Heat over simmering water till warm and sugar is dissolved, whisking often. Transfer the bowl to an electric mixer and beat until cool and has the texture of whipped cream.

Fold the flour in in 3 separate steps till well combined. Add the butter mixture and blend well. Pour into prepared pan
Bake at 400 for 10 minutes..

Remove and cool completely in the pan. When cool, turn cake out, remove wax paper and invert right side up.

Spread filling over the cake. Cut cake into 5 equal strips about 3-1/4″ wide and 11-12″ long. Cut strips in half to make 10 short strips. Roll each strip up into a roll. Refrigerate until ready to coat

Topping:

Melt 12 oz semisweet chocolate with 1 cup heavy cream. Cool. Enrobe each roll with the ganache. You can top with a dollop of the filling on top.

Filling:

In a mixer bowl, combine 8 oz of softened dark chocolate flavored cream cheese with 1/2 cup sugar and 1 tsp vanilla. When well blended, add 1-3/4 cup of heavy whipping cream. Beat on mixer until it is the consistency of whipped cream.

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