Roll with orange cream and chocolate chips.
During the winter in the house oranges are never lacking, we have some saplings in the countryside that produce them in abundance and therefore are the most consumed fruit in our family.
A few days ago I wanted to prepare an orange cake taking advantage of the freshness and the freshly picked citrus fruits, so I improvised this soft roll with cream. A simple and choreographic dessert that brought taste and color to the table.
The sweet roll with orange cream you see in the picture is made with a simple sponge cake wet with orange, with a cream made with orange juice and mascarpone and finally is enriched with many crunchy and delicious chocolate chips.
Ready then to run in the kitchen to prepare it with me? Follow me, you will love this recipe!
Ingredients
For the orange cream
for the sponge cake
For the finishing
Tools
Steps
Preparation of the cream
Squeeze the oranges, get the juice and filter it with a narrow mesh strainer.
Collect the flour and sugar in a pot with a thick bottom, add some juice and stir to obtain a mixture without lumps.
Add the yolk, mix and finish with the vanilla sugar, the rest of the juice and a little grated orange peel.
Place on the fire and let thicken over low heat, turning the cream continuously.
Turn off before the mixture comes to a boil.
Move the cream in a bowl, let cool and then place in the fridge to cool completely.
Let’s dedicate ourselves to sponge cake.
Collect the eggs in a bowl, add the sugar and work with the mixer for at least 10 minutes or until you get a bloated, light and voluminous mixture.
Put aside the mixer and with the help of the spatula incorporate the flour several times, making light movements from the bottom up.
Similarly incorporate the yeast.
Pour the mixture on a baking sheet covered with baking paper and put in a ventilated oven at 340 ºF for about 7 minutes, but do the toothpick test before baking it and still after 7 minutes.
Remove from the oven, immediately cover with parchment paper, remove from the pan and without deflating too much the sponge cake, roll it between the two layers of paper.
Cover with a cloth and let the cylinder cool.
Once cold, pick up the cream, it’s time to finish the filling.
Work the cold cream with the mixer, add the mascarpone, mix and set aside a few minutes.
Unroll the sponge cake and brush it lightly with orange juice, then spread over almost all the cream evenly.
Sprinkle with chocolate chips and with extreme delicacy, helping you with the baking paper placed at the base, rolled up.
With a sharp knife cut out the edges and make sharp contours
Finish with the cream set aside and put in the fridge.
Let stand at least 1 hour and serve.
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Varied doses for servings