Milk slice roulade - Frederikke Wærens
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Milk slice roulade

Milk slice roulade – A recipe for milk slices disguised as a roulade with a cocoa sponge and a delicious cream with honey, lemon, and syrup.

The roulade can be made and rolled up the day before serving. It is much easier to cut into slices when it has been refrigerated. Enjoy!


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Milk slice roulade

Recipe for 8-10 persons
Prep 30 mins
Cook 1 hr
Total 1 hr 30 mins


Roulade sponge
Cream filling


Roulade sponge

Heat the oven to 175 C convection.

Whisk the eggs and sugar light and fluffy. Mix the cocoa powder, all-purpose flour, baking powder, vanilla sugar, and salt in a bowl and fold gently into the batter.

Pour the batter into a sheet pan (about 35 × 40 cm) lined with baking paper. Bake the sponge in the oven for 8-10 minutes. Let the sponge cool.

Take the sponge out and let it cool for a moment (it will collapses a little here). Place a piece of baking paper on the kitchen counter and sprinkle the paper with sugar. Turn the sponge upside down on the paper. Dampen a dish towel and place it over the sponge where the baking paper is stuck. Leave the towel there until the sponge is completely cooled. Carefully remove the baking paper and sprinkle a little sugar on the sponge. Now roll the sponge into the damp dish towel and leave it there while you make the filling.

Cream filling

Whip the cream cheese, confectioner’s sugar, vanilla sugar, lemon zest, honey, and syrup together until there are no lumps. Whisk the cream into a light foam in another bowl and fold it into gently into the cream cheese mixture. Refrigerate for 30 min.

Spread the cream filling on the sponge and gently roll it into a roulade. Refrigerate for 30 minutes. Then cut the roulade into slices and serve. Enjoy!


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