If you’re looking for a dessert that’s as impressive to look at as it is delicious to eat, the checkered roll in wafer sheets is a must-try. This traditional treat might seem intricate, but with a bit of patience and care, you’ll end up with a show-stopping dessert that’s worth every effort. Follow this detailed guide, and you’ll have a masterpiece ready to serve for any occasion.
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| Checkered Roll |
To start, let’s prepare the filling. In a large pot over low heat, caramelize 700 grams of sugar, stirring occasionally, until it melts into a smooth, golden syrup. Once it’s fully caramelized, carefully add 700 ml of milk. Be cautious here, as the hot caramel and milk can bubble and splash. Stir gently and continue cooking until the caramel completely dissolves into the milk. While this mixture simmers, combine the remaining 300 ml of milk with three chocolate pudding powders and two tablespoons of flour. Stir well to ensure there are no lumps. Slowly pour this mixture into the hot caramel-milk base, whisking constantly. Cook the mixture over medium heat until it thickens into a creamy pudding consistency. Remove from heat, cover the pudding with plastic wrap to prevent a skin from forming, and let it cool completely. Once cooled, beat 200 grams of softened butter into the pudding until you achieve a smooth, velvety filling. Set it aside while you prepare the cake layers.
The cake layers are what give this dessert its signature checkered look. For each layer, you’ll need five eggs, five small cups of sugar (or 25 tablespoons), five small cups of flour (or 25 tablespoons), one teaspoon of baking powder, one small cup of milk, and one small cup of oil. For the dark layer, you’ll also add two tablespoons of cocoa powder. Start by whisking the eggs and sugar together until the mixture is light and fluffy. Gradually mix in the oil, then add the milk, stirring until smooth. Sift together the flour and baking powder, and for the dark layer, add the cocoa powder to the dry ingredients. Slowly fold the dry mixture into the wet ingredients, being careful not to deflate the batter. Pour the batter into a baking tray lined with parchment paper, spreading it evenly. Tap the tray gently on the countertop to release any air bubbles, ensuring a smooth and even cake. Bake the layers in a preheated oven at 180°C (350°F) for about 20 minutes or until a toothpick inserted into the center comes out clean. Repeat the process for the second layer, leaving out the cocoa powder for a light-colored cake. Let both layers cool completely before cutting.
When the cake layers are cooled, trim the edges to create neat, straight sides. Use a ruler for precision and cut each layer into ten strips about 3 cm wide. You’ll now have 20 strips total—10 dark and 10 light—ready for assembly.
Before assembling, prepare the wafer sheets. To make them pliable, dampen them gently. Lay a damp cloth on your workspace, place a piece of parchment paper on top, followed by a wafer sheet, and cover it with another piece of parchment paper and another damp cloth. This step softens the wafer sheets, making them easier to roll without cracking.
Now, it’s time to assemble the checkered roll. Place a wafer sheet on a clean surface and spread a thin layer of the filling across the entire sheet—about five tablespoons should suffice. Begin by placing one light cake strip along the edge of the wafer, then spread some filling on its side. Add a dark strip next to it, ensuring they stick together with the filling acting as a glue. Spread a little more filling over the top of these strips and repeat the process, alternating colors to create the checkered effect. Once you’ve layered four strips (two light and two dark), carefully roll the wafer sheet tightly, pressing gently to keep the layers aligned and secure. Repeat this process with the remaining cake strips and wafer sheets.
Once all the rolls are prepared, place them in the refrigerator to firm up for at least a few hours or overnight. Chilling helps the filling set and ensures clean, neat slices. When ready to serve, slice the rolls into your desired size. These rolls also freeze beautifully, so you can make them ahead of time and take them out as needed for special occasions.
The checkered roll in wafer sheets is not just a feast for the eyes but also a delicious combination of creamy filling, soft cake layers, and the delightful crunch of the wafer. With its stunning presentation and irresistible taste, this dessert is sure to impress anyone who tries it. Enjoy!
