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Ingrediente pentru blat:

• 4 oua
• 4 linguri zahar
• 3 linguri faina
• 1 lingura amidon
• 1 praf de sare
• 1/2 lingurita vanilie

Se separa ouale. Albusurile se bat spuma cu sarea apoi se adauga zaharul si se mixeaza pana obtineti o bezea ferma si lucioasa. Cu o spatula, se incorporeaza galbenusurile, iar apoi faina cernuta cu amidonul si la final vanilia Se intinde in tava tapetata cu hartie de copt (37x22cm) si se coace la 180ºC 10-15 minute sau pana cand foaia devine usor aurie si trece testul scobitorii. Stati cu ochii pe cuptor. Daca coaceti prea mult, foaia de blat va deveni casanta si imposibil de rulat. Dupa ce ati scos blatul din cuptor, rasturnati-l pe o alta foaie de pergament sau pe un prosop usor umed, dezlipiti hartia de copt de pe spatele blatului si rulati strans cat inca e fierbinte, ajutandu-va de hartia de copt sau prosop.

Ingrediente crema de caramel:

• 100g zahar
• 250ml lapte
• 30g amidon
• 50g unt
• 100g frisca bine batuta

Puneti zaharul intr-un vas cu fundul gros si topiti-l. Cand zaharul e complet topit si are culoarea pe care o doriti, adaugati untul. Amestecati amidonul cu 3 linguri de lapte si turnati restul laptelui peste caramel. Aveti grija, caci s-ar putea sa se umfle! Lasati laptele sa fiarba usor pana tot caramelul s-a topit, apoi adaugati amidonul dizolvat in lapte. Tineti pe foc pana crema se ingroasa, apoi lasati sa se raceasca si amestecati cu frisca batuta bine.

Ingrediente strat crocant de caramel si nuci:

• 100g zahar
• 100g nuci

Topiti zaharul. Puneti nucile intr-o tava, pe o hartie de copt si turnati zaharul topit, fierbinte peste ele. Lasati sa se raceasca complet, apoi sfaramati caramelul cu o greutate (ciocanul de snitele face treaba buna :P).

Pentru a termina rulada, desfaceti blatul din prosop sau foaia de pergament, intindeti umplutura si rulati inapoi. Acoperiti rulada cu frisca sau chiar crema si presarati crocantul de caramel. Serviti imediat, insa e mai buna dupa cateva ore cand toate aromele s-au imprietenit. 😉 Pofta buna!!

ENGLISH!

British call it swiss roll, French call it roulade, Romanians call it rulada, but no matter the name, one things it’s sure…this caramel Swiss roll is so easy to make and yet so exquisite and versatile. The sky is the limit when it comes to flavours for the batter and fillings 😉 I was thinking at first about a chocolate swiss roll, but all of a sudden caramel came through my mind and I was set on it :D.. Then I looked in my magic box of ingredients and saw some lonely walnuts that I wasn’t gonna use any time soon, so I thought why not just use them now to make a crunchy layer for my swiss roll. I just love it when I find inspiration for my sweet creations 🙂

Vanilla sponge cake:

• 4 eggs
• 4 tablespoons sugar
• 3 tablespoons flour
• 1 tablespoon corn flour (cornstarch)
• 1 dash of salt
• 1/2 teaspoon vanilla extract.

Separate the egg whites from the yolks. Whip the whites with a dash of salt until they form stiff peaks, then add the sugar, spoon by spoon, mixing until the meringue is glossy and the sugar has dissolved. Using a spatula, fold in the egg yolks, then the flour and corn flour. In the end, add the vanilla and spread the batter in a lined baking pan (37x22cm had mine). Bake at 180ºC 10 to 15 minutes. Keep your eyes on the oven. Overbaking the sponge will make it crispy and impossible to roll afterwards. Remove the pan from the oven, let it cool down a few minutes, then take the sponge  sheet out, peel the parchament paper on its back and using a slightly wet towel or another parchment paper, tightly roll the cake. Set it aside to rest.

Caramel filling: (enough to fill about 2 rolls or fill just one and eat the rest, like I did :P)

• 100g sugar
• 250ml milk
• 30g corn flour
• 50g butter
• 100g whipped cream

First of all, melt the sugar until you get a nice caramel color without burning it. When the sugar has melted, add the butter and give it a quick stir. Take 3 tablespoons from the milk and dissolve the corn flour in it. Pour the rest of the milk over the sugar. Be careful, it will foam up and steam a lot. Keep boiling the milk and sugar mixture on medium heat until all the caramel has dissolved. Take the saucepan from the stove, add the cornflour and milk, then put it back on low heat, stirring with a spatula until the cream it’s thick enough to coat the back of your spatula/spoon. It looks like a pudding in the end. Turn the fire off and allow this cream to cool down completely, then mix with whipped cream.

Crunchy outer layer:

• 100g sugar
• 100g walnuts

Melt the sugar then pour it over the walnuts. Use a parchment paper to prevent the caramel from sticking to the working surface. Allow the mixture to cool down completely then, using your rolling pin or something heavy, break the sugar and walnuts into small pieces.

To assemble the cake, simply unroll the sponge cake, spread the filling, then roll it back. Coat the roll with either caramel cream or whipped cream, then cover it with a crunchy layer of caramel and walnuts. Serve right away if you like, but it’s better served a few hours later. Enjoy!!