Ingredients
For the Sponge (Roll Cake):
• 4 large eggs (at room temperature)
• 3/4 cup (150g) granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup (95g) flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons milk (at room temperature)
For the Caramel Cream:
• 1/2 cup granulated sugar
• 2 tablespoons water
• 1 cup heavy cream
• 2 tablespoons butter
• 200g cream cheese or mascarpone (at room temperature)
• 1/2 cup powdered sugar
Preparation
1. Making the Sponge (Roll Cake)
1. Preheat the oven to 180°C.
2. Line a baking sheet with parchment paper.
3. Beat the eggs and sugar with a mixer until light yellow and creamy (6-8 minutes).
4. Add the vanilla.
5. Sift the flour, baking powder, and salt into the mixture and gently fold in with a spatula.
6. Add 2 tablespoons of milk and stir gently one last time.
7. Spread the batter onto the tray and smooth it out with a spatula.
8. Bake for 10-12 minutes (it’s important not to overcook it).
Rolling the Cake
1. Immediately after removing from the oven, place a clean kitchen towel over the hot cake.
2. Roll the cake and towel together.
3. Leave to cool completely.
2. Making the Caramel Cream
1. Place sugar + water in a small saucepan, melt over medium heat without stirring, and reduce heat when it turns amber-caramel colored.
2. Slowly add the cream (be careful of splattering!) and stir to dissolve.
3. Add the butter, remove from heat when smooth, and let cool.
4. In a separate bowl: Whip the cream cheese + powdered sugar.
5. Add the cooled caramel sauce and mix until it reaches a soft cream consistency.
3. Filling the Roll Cake
1. Carefully unroll the cooled cake.
2. Spread the caramel cream evenly on top.
3. Gently roll it up again.
4. If desired, you can sprinkle on top:
• Powdered sugar
• Caramel sauce
• Whipped cream
• Hazelnuts / walnuts
4. Resting
• Let the rolled cake rest in the refrigerator for at least 2 hours → It will slice more cleanly. Serving Suggestion
Serve cold → Soft, light, and deliciously caramel-flavored 
