Cake Roll with Stuffing

"Roll up your sleeves because you`ve got a lot of work to do before you can put this Cake Roll with Stuffing on the table!"
Preparation30 min.
Cooking45 min.
Тotal75 min.
Servings10-12 pieces
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  • milk - 1/2 cup (120 ml)
  • eggs - 2 beaten, 1 egg yolk + 1 egg white for spreading
  • butter - 1/2 cup melted
  • yeast - 1/2 cube
  • sugar - 3/4 cups + 4 tablespoons, for the top
  • salt - 1 pinch
  • vanilla - 1 sachet, or drops of essence + 1 extract
  • flour - as you need for a soft, non - sticky dough
  • for the filling
  • walnuts - 1 3/4 cups ground
  • jam - 2 tablespoons, your choice of flavor
  • milk - 1/4 cup
  • cinnamon - 1 tsp
  • cocoa - 1 tsp


Warm 1/2 cup (120 ml) of milk slightly and dissolve the yeast in it. Gradually, add 2 eggs, 1-2 tablespoons melted butter, 3 tablespoons of sugar, a pinch of salt, vanilla and the flour gradually. Knead a soft, but non-sticky dough and let it rise.

Combine the ground walnuts with the marmalade of your choice, 1/4 cup melted butter and milk, 1 egg yolk, 1/2 cup sugar, vanilla, cinnamon and cocoa.

Mix the ingredients for the stuffing well. Roll the risen dough on a floured sheet or cover, into a large rectangular crust, spread filling evenly on top and roll it into a long roll. Gently stretch it to extend it a little more, being careful not to flatten or tear it.

Roll it closed in a form for baking cakes, which you've pre-greased. Leave it to rise in a warm place, then brush it with the beaten egg white and sprinkle with plenty of sugar.

Bake the cake for the first 10 minutes on a very low oven (about 212°F (100 °C)) to rise well, then bake until it's ready at 320°F (160 °C), but be careful not to burn the top. You can bake it on the lower grilling element, if it starts to burn. Check its readiness with a stick or skewer.find similar recipes here

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