๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐๐ผ๐ฟ๐ฒ๐๐ ๐๐ฎ๐ฟ๐ฎ๐บ๐ฒ๐น ๐๐ฟ๐ฒ๐ฎ๐บ ๐๐ฎ๐๐ฒ๐ฟ ๐๐ฎ๐ธ๐ฒ ๐ฅ๐ผ๐น๐น
Ingredients:
For the cake roll:
– 4 eggs
– 1 teaspoon vanilla extract
– 1/4 cup cocoa powder
– 1/4 teaspoon salt
– 1 teaspoon baking powder
– 3/4 cup all-purpose flour
– Powdered sugar (for dusting)
For the caramel cream filling:
– 1 cup heavy cream
– 1/2 cup caramel sauce
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
For decoration:
– Chocolate shavings
– Caramel drizzle
– Fresh berries
Instructions:
1. Preheat oven to 350ยฐF (175ยฐC). Line a 10×15-inch jelly roll pan with parchment paper.
2. In a large bowl, beat eggs, granulated sugar, and vanilla extract until thick and pale.
3. Sift in cocoa powder, salt, baking powder, and flour. Gently fold until just combined.
4. Pour the batter into the prepared pan, spreading it evenly. Bake for 12-15 minutes.
5. While the cake is baking, lay a clean kitchen towel on the counter and dust it with powdered sugar.
6. Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
7. Roll the cake and towel together from the short end. Let it cool completely.
8. For the caramel cream filling: In a chilled bowl, whip heavy cream until stiff peaks form. Fold in caramel sauce, powdered sugar, and vanilla extract.
9. Carefully unroll the cake and spread the caramel cream filling evenly. Roll the cake back up without the towel.
10. Chill the cake roll for at least 1 hour.
11. Before serving, decorate with chocolate shavings, a drizzle of caramel, and fresh berries.
Prep Time: 20 minutes | Baking Time: 12-15 minutes | Total Time: Approximately 2 hours | Servings: 8-10 slices