The cream and alchermes roll is an easy and delicious spoon dessert. Ideal for birthday parties and buffets. Have you already tried the Nutella roll or the Rocher cream roll? The cream and alchermes roll in my area (I’m from Umbria) is also called the King’s salami. Soft, beautiful, and creamy, this dessert is prepared with only 15 minutes in the oven. It is filled with fresh whipped cream and soaked with alchermes liqueur. Don’t miss this recipe, save it among your favorites, and let me know if you liked it!
If you are looking for other roll preparations, you might also be interested in these:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 196.83 (Kcal)
- Carbohydrates 20.18 (g) of which sugars 14.48 (g)
- Proteins 5.04 (g)
- Fat 11.03 (g) of which saturated 1.19 (g)of which unsaturated 1.44 (g)
- Fibers 0.18 (g)
- Sodium 41.51 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 eggs
- 2/3 cups all-purpose flour
- 2/3 cups sugar
- to taste vanilla extract
- to taste alchermes
- 1 cup heavy cream to whip
- 1 tablespoon powdered sugar
Tools
- 2 Spatulas
- 1 Baking Pan 15×12
- 1 Mixer
How to make the cream and alchermes roll
In a large bowl, beat the eggs with the sugar and vanilla extract
Beat with the electric mixer until they become nice and fluffy.
At this point, add the sifted flour in several additions.
Gently mix with a spatula, making circular movements from the bottom to the top.
Pour the mixture into a 15×12 inch pan lined with parchment paper. Bake in a preheated static oven at 375°F for 15 minutes.
After the cooking time, immediately remove the sponge cake from the baking sheet and flip it onto another sheet of parchment paper. Then remove it and roll up the sponge cake, then let it cool completely rolled up.
Once cooled, unroll the roll and soak it with alchermes, then fill it with whipped cream mixed with 1 tablespoon of sugar, then roll it up again.
If you like, top with plenty of powdered sugar.
Storage
The cream and alchermes roll can be stored for 3-4 days in the refrigerator, well covered. If you prefer, you can freeze it, even in slices if you prefer, and defrost it as needed.
FAQ (Frequently Asked Questions)
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