Walnut cocoa cake roll with two-tone cream

Tip: tap a step to mark it as done.

1. Walnut cocoa sponge

   Preheat the oven to 180 °C (350 °F) and line a baking sheet with parchment paper. Beat the egg whites with the powdered sugar until stiff peaks form, then beat in the egg yolks one at a time. Mix the walnuts with the cocoa powder and gently fold them in. Spread the batter on the prepared baking sheet and bake for about 12 minutes.

2. Roll the warm sponge

   Turn the baked sponge out onto a kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll up the sponge with the towel while it is still warm. Let cool.

3. Cream filling

   Bring half the milk to a boil with the vanilla sugar. Whisk the flour and cornstarch into the remaining milk, pour into the boiling milk, and cook, stirring constantly, until thick. Let cool until just lukewarm. Beat the butter with the powdered sugar until light and fluffy. Beat in the cooked milk mixture a spoonful at a time until smooth. Divide the cream into two portions and mix the cocoa powder into one portion.

4. Fill the roll

   Unroll the cooled sponge and spread with the plain cream. Spread the cocoa cream over it, then roll the sponge up tightly again.

5. Chocolate glaze

   Melt the chocolate with the butter in a double boiler. Pour over the cake roll and refrigerate until set.

Tip: Rolling the sponge while it is still warm helps it hold its shape and prevents cracking when filled. For a smooth cream, bring both the cooked milk mixture and the butter to room temperature before combining; a large temperature difference will cause the cream to curdle.

This recipe was translated from the Slovak original: Orechovo-kakaová roláda s dvojfarebným krémom