Time: 2 hours 30 minutes
Complexity: average
Servings: 10-12

For a main holiday dessert, try this chocolate roulade with French buttercream and the subtle aroma of Christmas eggnog, which comes from the blend of spices and malted milk, along with the eggy flavor of the custard. The roulade is prepared in three stages. First, the sponge is baked, then the cream is whipped and spread onto the cooled crust. To prevent the sponge from breaking when rolling the roulade with the cream, it should be cooled without the cream first. French buttercream with egg yolks works best for the filling. It can be tricky to whip, but there are tips at the end of the recipe for how to overcome this, and the amazing taste of the cream will reward your efforts.

Ingredients:

Roll

• 0.5 cups vegetable oil + extra for greasing the pan
• 1 and 1/4 cups flour + extra for dusting the pan
• 3/4 cup + 2 tablespoons granulated sugar
• 0.5 tbsp. malted milk powder, plain
• 1/4 cup cocoa powder + extra for sprinkling the roll
• 0.5 tsp of soda
• 0.5 tsp ground cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp. grated nutmeg
• 4 large eggs, separate the yolks from the whites
• 0.5 cups of milk
• 2 tablespoons powdered sugar

Cream

• 1.5 cups granulated sugar
• 1 large egg + 5 yolks
• 275 g butter, cut into small pieces, room temperature
• 2 tbsp. l. malted milk powder, plain
• 1 tsp vanilla extract
• A pinch of grated nutmeg

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Prepare the cake base: Preheat oven to 350°F (175°C). Lightly grease a 27 x 42 cm (11 x 17 in) rimmed baking sheet with vegetable oil and line it with parchment paper. Grease the parchment and dust with flour, shaking off any excess from the baking sheet. In a medium bowl, whisk together the flour, 3/4 cup sugar, malted milk powder, cocoa powder, baking soda, cinnamon, allspice, and nutmeg. In a large bowl, beat the egg whites with a mixer on medium speed until foamy, 1-2 minutes. Increase the mixer speed to medium-high and gradually add the remaining 2 tablespoons sugar. Continue beating until stiff, glossy peaks form.
Step 2
• In a separate bowl, beat the vegetable oil, egg yolks, and milk with a mixer on medium speed (you don’t need to wash the whisk). Reduce the speed to low and beat in the flour mixture. Then fold in one-third of the beaten egg whites, and then fold in the remaining beaten egg whites. Pour the batter onto the prepared baking sheet and spread it evenly with a rubber spatula. Bake until the cake comes away from the sides of the pan and springs back when lightly pressed, 12 to 14 minutes. Dust the cake with powdered sugar and cover the top with a large, clean kitchen towel (not terrycloth). Place a cooling rack upside down on the towel and invert the cake onto the rack; remove the parchment. Roll the cake along the long side, together with the towel, into a 42 cm long log. (Remove the towel later.) Let it cool completely on the rack.
Step 3
• Prepare the cream: In a small saucepan, combine the sugar and 3/4 cup water and bring to a boil, stirring constantly until the sugar dissolves. Cook over medium heat, without stirring, until the mixture reaches 115°C (225°F) on a candy thermometer, 20 to 30 minutes. (Grease the sides of the saucepan with a damp brush to remove any stuck-on sugar crystals.) When the syrup reaches almost 115°C (225°F), beat the egg and egg yolks in the bowl of a stand mixer fitted with the whisk attachment on high speed until fluffy and thick, about 5 minutes. Reduce the mixer speed to low and slowly pour the sugar syrup in between the whisk and the sides of the bowl. Increase the speed to high and beat until the mixture is cool to the touch. Remove the whisk attachment and attach the paddle attachment to the stand mixer. Turn the mixer to medium-high speed and gradually add the butter, beating until thick and glossy. In a small bowl, combine the malted milk powder, vanilla, and 1 teaspoon of water. Stir into the cream along with the nutmeg.
Step 4
• Unroll the cooled roulade and spread 1.5 cups of cream on it. Carefully roll the roulade again (without the towel) and trim the ends. Cover the roulade with the remaining cream and sprinkle with cocoa powder.
  
  

  Note

  
  This recipe uses French buttercream, which will always be slightly softer than other types due to the large amount of egg yolks and butter. Before adding the butter, make sure the egg yolk and sugar syrup mixture has cooled completely. If your buttercream is too runny after adding all the butter, refrigerate it until it reaches the desired consistency, then whisk it briefly again.

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