This soft walnut roll with two types of cream – caramel crunch and chocolate is a perfect treat for any occasion. Simple, delicious and always a success.
Mouth melting, light, creamy and soft, it's one of the best roll recipes I've tried. With its cake structure and taste - noone can resist it.
Preparation is not complicated, basically you make 1 cream which you divide in two. Smart, right? :D
Ingredients
For the sponge cake:
- 7 egg whites
- 80 g sugar
- 80 g ground walnuts
- 30 g strong/bread flour
- 1 baking powder
For the caramel crunch (grilijaš):
- 100 g sugar
- 100 g walnuts
For the cream filling:
- 300 ml milk
- 7 egg yolks
- 50 g sugar
- 1 vanilla pudding powder
- 200 g butter (softened)
Extras:
- Caramel crunch (reserve 2–3 tbsp for decoration)
- 100 g cooking chocolate, melted
Preparation
1. Sponge Cake
- Preheat the oven to 180°C.
- Beat egg whites until stiff, adding sugar gradually.
- Gently fold in walnuts, flour and baking powder.
- Spread onto a baking tray lined with parchment paper.
- Bake for 12–15 minutes, until set and lightly golden.
- Roll the sponge while warm and let it cool.
2. Caramel Crunch
- Melt sugar over medium heat until caramelized.
- Add walnuts, stir quickly and pour onto parchment to cool.
- Crush or grind once firm.
3. Cream Filling
- Warm the milk.
- Mix yolks, sugar and vanilla pudding.
- Temper with warm milk, then cook until thickened.
- Cool completely.
- Add softened butter and beat into a smooth cream.
4. Divide the Cream
- Split the cream into two equal parts.
- Mix caramel crunch into one half.
- Mix melted chocolate into the other half.
5. Assembling the Roll
- Unroll the cooled sponge.
- Spread the white caramel-crunch cream.
- Chill briefly to firm up.
- Spread the chocolate cream over it.
- Roll the cake gently.
- Coat the outside with the remaining chocolate cream.
- Decorate with reserved caramel crunch.
- Chill for at least 2 hours before slicing.
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