I want to start off this post by saying that I am currently enjoying a piece of this cake as I write this post in order to fully be able to describe it to you. I have decided to make that sacrifice in order to bring you the most authentic content. 🙂 🙂 🙂

The Balkan Hostess is officially 5 years old as of last week and I needed to mark the occasion. I like to do a little something every year. I will usually make a cake and this year even though I was short on time I really wanted to whip something up. This cake came to mind because it’s super simple and a bit nostalgic. No, no one made this exact cake growing up, but the rolat used in this recipe most definitely was a staple for me growing up. The smell of it baking, the soft texture, the sweet homemade jam. It was sometimes the only dessert around and we never complained. So a little bit of the old and a little bit of the new make up this delicious cool treat that’s perfect for the coming summer months.

The recipe is pretty simple, you make the jelly roll / rolat, slice it up, line a bowl of your choice, and then simply fill it with your ice cream of choice. I’ve seen other recipes with this style cake filled in the middle with mousse, Bavarian cream, whipped cream, fresh fruit, you name it. But again, I was aiming for something simple so I just decided to go with the ice cream this time. I chopped up some fresh strawberries and combined them with strawberry and strawberry cheesecake ice cream. I also added in some ground Plazma Keks / Lane Biscuits inside on a whim. It turned out so delicious! As for the jam, I used my homemade strawberry jam to complement the ice cream.

Next time I make this, I plan to do a chocolate version. Perhaps Nutella in the rolat and then a chocolate ice cream inside? By the way, if you’re interested in another version of this cake, please be sure to check out this recipe.

I hope you give this a try soon. Here’s to many more years of recipe sharing and connection.

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Rolat Bomba Torta/Jelly Roll Ice Cream Bombe Cake

Recipe by The Balkan HostessCourse: Dessert

Servings

servings

Prep time

minutes

Cooking time

minutes

A delicious cake made with a traditional jelly roll and ice cream of choice.

Ingredients

6 eggs (whites and yolks separated)
6 tablespoons granulated sugar
2 tablespoons vanilla sugar (2 kesice)
6 tablespoons all-purpose flour
1 tablespoon baking powder (1 kesica)
2 tablespoons oil
Filling
4-5 cups ice cream of choice
Berries, optional
Plazma Keks/ Lane Biscuits, optional

Directions

Preheat oven to 350 F / 175 C. Line a baking sheet with parchment paper. Set aside.
In a large mixing bowl add the egg whites and begin to whip with a hand mixer. Once foamy, begin adding the sugar and vanilla sugar a little at a time. Continue whipping the egg whites until all the sugar is combined.
Next, continue whipping and start adding the egg yolks one at a time until all are combined.
Turn off the mixer and add in the flour, baking powder, and oil. Fold these ingredients in with a spatula until fully incorporated. Be careful not to mix too roughly or you’ll deflate the mixture.
Pour the sponge cake mix onto the baking sheet, spread evenly, and bake until lightly brown and springy.
Remove from the oven and transfer the sponge with the parchment paper onto a flat surface. Then, after allowing to cool for just 2-3 minutes slowly roll the sponge cake with the paper still attached away from you (long side) into a roll. Set aside rolled up until fully cool.
Once cooled, unroll the sponge cake and peel gently off of the parchment paper. Next, spread the jam of your choice across the entire surface of the sponge and roll it back up in a tight roll, making sure the seam ends up on the bottom.
Place in the fridge for 15-20 minutes to cool.
Once cooled, slice the jelly roll into slices and place along the side of a bowl that has been lined with plastic wrap. Make sure to leave enough slices to cover the top of the bowl / bottom of the cake.
Next, fill the bowl with your ice cream and anything else you’d like to include.
Cover and place in the freezer until fully cooled/ice cream is solid.
When ready to serve place your serving dish on top of the bowl, flip over together, peel off the plastic wrap and slice.
Store any leftovers back in the bowl and in the freezer.