Orange Blossom Rolled Log with Semolina Vanilla Cream
This sophisticated rolled log marries the delicate floral notes of orange blossom with the comforting creaminess of a vanilla semolina cream. A dessert that transforms traditional flavors into a light and refined taste experience, perfect for ending a festive meal beautifully. The fluffy sponge cake, subtly flavored, envelops a creamy filling with the soft grain of semolina, creating a contrast in textures that is both pleasing and elegant. Easy to make, it will impress your guests with its balance and finesse. Prepare this revisited iconic dessert and let yourself be transported by its enchanting aromas and unforgettable taste.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven to 180°C. Separate the egg whites from the yolks. Whip the egg whites into stiff peaks with a pinch of salt.
- 2
Whisk the yolks with the powdered sugar until the mixture whitens. Gently incorporate the sifted flour, then the orange blossom water.
- 3
Fold in the whipped egg whites with a spatula, lifting the batter to avoid deflating it. Spread the batter on a baking tray lined with parchment paper.
- 4
Bake for 12 to 15 minutes until the sponge cake is golden. Remove it onto a damp cloth and immediately roll it to shape. Let it cool.
- 5
For the cream: bring the milk to a boil with the vanilla sugar. Pour in the semolina in a steady stream while stirring and cook over low heat for 5 minutes, stirring.
- 6
Let the semolina cool. Whip the heavy cream into stiff peaks. Gently fold it into the cooled semolina.
- 7
Unroll the sponge cake, spread the semolina cream evenly, leaving a border. Roll the log again firmly using the cloth.
- 8
Chill the log for at least 2 hours. Dust with powdered sugar and decorate with orange blossom petals before serving.
- For a perfect roll, use a slightly damp cloth and roll the sponge cake while still warm. If you want a lighter cream, you can replace half of the heavy cream with plain yogurt.
- The log can be kept for 2 to 3 days in the refrigerator. For a gluten-free version, replace the flour with a suitable blend.
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