A soft and delicate cake roll combining a mocha chocolate cake base with caramel sea salt cream. This delightful dessert is perfect for any occasion.
A soft and delicate cake roll featuring a mocha chocolate cake base filled with a luscious caramel sea salt cream. This delightful dessert combines rich flavors...
Ingredients
Cake Embryo Ingredients
- 5pieceeggs
- 50gcoffee liquid
- 8gcocoa powder
- 60glow-gluten flour
- 55gcorn oil
- 40gsugar
- a few drops of lemon juice
Caramel Cream
- 250gwhipping cream
- 15gcondensed milk
- 40gcaramel sea salt sauce
- 1gsea salt
How to make Caramel Sea Salt Cake Roll with Mocha Chocolate Base
Fully emulsify the coffee liquid, cocoa powder, and corn oil. Sift in the low-gluten flour and mix well in a zigzag shape.
Separate egg whites from egg yolks and set aside. Add the egg yolks into the batter and mix in a Z-shape until smooth and without lumps.
Add a few drops of lemon juice to the egg whites, add sugar in three batches, and beat until wet foam forms, with a small curved hook when lifted.
Take one-third of the meringue and mix it into the egg yolk paste evenly, then pour it back into the meringue and mix evenly.
Preheat the oven to 170 degrees Celsius. Line a baking pan with oilcloth.
Pour the cake batter into the baking pan from a high position. Spread it evenly around the corners and shake it twice.
Place it in the middle of the preheated oven and bake at 160 degrees Celsius for 20 minutes.
After baking, take it out and shake it twice. Let it sit for a few minutes to cool, then unmold it.
Cover the surface with a layer of oil paper to prevent it from drying out.
Cut the back end of the cake embryo at a 45-degree angle.
Whip the caramel sea salt sauce, condensed milk, and sea salt with light cream. Take half of the cream and spread it on the cake base.
Use a rolling pin to roll it tightly and refrigerate to set.
Put the remaining cream into a piping bag and refrigerate.
After the cake roll is set, take it out and decorate as desired.
Tips & Tricks
Use high-quality French whipped cream for a lightly sweet and non-greasy taste.
Ensure the cake is completely cooled before rolling to prevent cracking.
FAQS
How do I make a caramel sea salt cake roll with a mocha chocolate base?
To make a caramel sea salt cake roll with a mocha chocolate base, start by emulsifying coffee liquid, cocoa powder, and corn oil. Sift in low-gluten flour and mix well. Separate egg whites and yolks, then combine them into the batter. Beat the egg whites with sugar until stiff peaks form. Fold the meringue into the batter, bake at 160 degrees Celsius for 20 minutes, and let it cool. For the filling, whip together caramel sea salt sauce, condensed milk, and cream. Spread it on the cooled cake, roll it up, and refrigerate to set before decorating.
What are some dietary substitutions for the caramel sea salt cake roll?
If you're looking for dietary substitutions for the caramel sea salt cake roll, you can use egg substitutes like flaxseed meal or applesauce for the eggs. For a gluten-free version, replace low-gluten flour with a gluten-free flour blend. You can also use coconut cream instead of whipping cream for a dairy-free option, and opt for a sugar substitute if you're watching your sugar intake.
How should I store the caramel sea salt cake roll?
To store the caramel sea salt cake roll, wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out. You can keep it in the refrigerator for up to 3-4 days. If you want to store it for a longer period, consider freezing it. Just make sure to wrap it well and place it in an airtight container. Thaw it in the refrigerator before serving.
What can I pair with the caramel sea salt cake roll for a dessert platter?
The caramel sea salt cake roll pairs beautifully with a variety of desserts. Consider serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. Fresh berries, such as strawberries or raspberries, add a nice tart contrast to the sweetness. You could also include a rich chocolate sauce or a drizzle of extra caramel sea salt sauce for an indulgent touch.
Can I make the caramel sea salt cream ahead of time?
Yes, you can make the caramel sea salt cream ahead of time! Whip the cream, caramel sea salt sauce, and condensed milk together, then store it in an airtight container in the refrigerator for up to 2 days. Just give it a quick whip before using it to fill your cake roll to ensure it’s fluffy and spreadable.
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