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This impressive cake roll with a surprise dreidel center does require a few steps, so read the recipe carefully before you begin, gather your ingredients and equipment, and schedule yourself some quiet time in the kitchen to create your masterpiece. Submitted by Valerie Novick
1 egg white
25 grams sugar
39 grams flour
20 grams margarine or any parve butter, softened
blue, yellow, orange and purple food coloring
6 eggs
pinch of salt
195 grams sugar
1 teaspoon vanilla extract
145 grams flour
2 (9-ounce) containers So Delicious Coco Whip Cream
1 box vanilla pudding
4 eggs
pinch of salt
130 grams sugar
1/2 teaspoon vanilla extract
95 grams flour
blue food coloring
We do a bit of crafts: we print a sheet of small dreidel patterns and cut it to fit the size of the base of a 13.25″ L by 9.25″ W cookie sheet. We cover the base with the print and on top we place a sheet of baking paper of the same size.
To make the dreidels, mix the egg white, the 25 grams of sugar and the 39 grams of flour; and add the butter and coloring to taste. We beat until it looks homogeneous.
Separate in four small bowls and add the food coloring that you like. I used orange, purple, blue, and yellow.
Pass each dough into a pastry bag that has a smooth nozzle number three and pour it on the baking paper following the patterns of the dreidels. Freeze until we are going to bake the cake sheet.
Heat the oven to 350 degrees Fahrenheit. We beat the eggs in a standing mixer, add the salt, sugar and vanilla, and blanch until reaching the point of a ribbon or ribbon.
Add the flour that we will have previously sifted and mix in an enveloping way with a flexible mixer at low speed, or manually with a large spatula.
Pour the dough on the tray of frozen dreidels and bake for 15 minutes.
Remove from the oven, unmold and carefully remove the parchment paper.
Sprinkle both sides of the cake with icing sugar, cover them with kitchen towel and roll up hot. Keep in mind that the dreidels must be outwards. Let it cool down.
Just add the coco whip cream to the standing mixer on low speed and carefully add the pudding. Just mix until combined (do not over-mix it).
Heat the oven to 350 degrees Fahrenheit and prepare the same tray that we used to make the sponge sheet, covering it with baking paper or non-stick spray.
Make and bake a second cake sheet following the procedure of the first, but using the amounts mentioned in the ingredients and without the pattern of dreidels. This one has to have a more intense color, so you have to add more proportion of food coloring.
When the sponge sheet is cold, we cut several dreidels with a cookie cutter.
We join them with a little of the cannoli filling to form a dreidel-shaped tube.
Wrap in parchment paper or plastic wrap and put them in the freezer for five minutes.
Unroll the sponge sheet carefully and cover the inside with the cannoli filling.
Put the dreidel tube in the center with the tip upwards and spread it with a little of the cream.
Roll up with the help of a sheet of parchment paper or a silicone mat, and refrigerate for at least six hours.
Remove from the refrigerator, cut the ends and serve in a rectangular dish.
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