dolci delle feste

For the cream: Heat the cream with 2 star anises, a piece of a cinnamon stick, 4 cardamom pods, and the peel of half a tangerine. Turn off just before...

White Chocolate Cream-Filled Cake Roll

white chocolate

3/4C. cream

yogurt

Star anise

Cardamom

Cinnamon stick

Tangerine

sugar

3/4C. flour

cocoa powder

eggs

Butter

Chocolate shavings

Cherries in liqueur

Salt

For the cream: Heat the cream with 2 star anises, a piece of a cinnamon stick, 4 cardamom pods, and the peel of half a tangerine. Turn off just before it comes to a boil. Chop the white chocolate; strain the cream directly over the white chocolate and stir until it melts; after a few minutes, add the yogurt and refrigerate for 10 hours.

For the cake roll: Line a rectangular baking sheet (12” x 16”) with parchment paper; butter and flour the parchment paper. Combine the flour with the cocoa powder. Beat 5 egg whites with a pinch of salt, then add 1/3 cup of sugar. With an electric hand mixer, beat 7 egg yolks with 2/3 cup of granulated sugar; add in the cocoa powder/flour mixture by sifting it into the bowl, then gently fold in the beaten egg whites.

Spread the batter out on the baking sheet to create an even layer about 1/4-inch thick. Bake at 350°F for 9-10 minutes.

Remove the sheet from the oven and turn it over onto a sheet of parchment paper dusted with powdered sugar; let cool upside down. Remove the cake from the tray, spread the cream on top, then roll it from the long side using the parchment paper.

Close up the roll by twisting the ends of the parchment paper like a candy wrapper. Refrigerate for 30 minutes.&nbsp;

Remove the parchment paper from the roll, dust with powdered sugar, garnish with the chocolate shavings and cherries, and serve immediately.

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White Chocolate Cream-Filled Cake R...

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