Gingerbread Roulade with Dulce de Leche Cream Filling

This spiced cake roll has a rich, creamy filling and is topped with a light lemon sauce. It's a beautiful dessert that is perfect for entertaining.

Gingerbread Roulade with Dulce de Leche Cream Filling
Photo: Jason Donnelly
Prep Time:
45 mins
Chill Time:
2 hrs
Bake Time:
12 mins
Stand Time:
30 mins
Total Time:
45 mins
Servings:
8

Ingredients

  • 4 eggs

  • cup all-purpose flour

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cinnamon

  • ½ teaspoon baking powder

  • ½ teaspoon ground allspice

  • ¼ teaspoon salt

  • ½ cup packed brown sugar

  • 2 tablespoon butter, melted

  • 2 tablespoon molasses

  • Powdered sugar

  • 1 7 ounce container crème fraîche (3/4 cup)

  • ¾ cup dulce de leche*

  • ¼ cup crystallized ginger, finely chopped

  • Thin lemon slices (optional)

  • 1 recipe Lemon Sauce

Lemon Sauce

  • cup sugar

  • 4 teaspoon cornstarch

  • ¼ cup water

  • 2 teaspoon finely shredded Meyer lemon peel or regular lemon peel

  • ¼ cup Meyer lemon juice or regular lemon juice

  • 2 egg yolks, lightly beaten

  • 6 tablespoon butter, cut up

  • ¼ cup half-and-half, light cream, or milk

Directions

  1. Separate eggs; allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°F. Grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease and flour paper. Set pan aside. In a small bowl stir together flour, ground ginger, cinnamon, baking powder, allspice, and salt; set aside.

  2. In a large bowl combine egg yolks and brown sugar. Beat with an electric mixer on high speed about 3 minutes or until thick and light-color. Stir in melted butter and molasses. Fold in flour mixture.

  3. Thoroughly wash beaters. In a medium bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold one-third of the beaten egg whites into egg yolk mixture to lighten. Fold in remaining beaten egg whites. Pour batter into prepared pan, spreading evenly.

  4. Bake about 12 minutes or until top springs back when lightly touched. Meanwhile, place a clean kitchen towel on a work surface. Sprinkle with powdered sugar. Immediately loosen edges of cake from pan and turn cake out onto towel. Remove waxed paper. Starting from a long side, roll towel and cake into a spiral. Cool, seam side down, on a wire rack.

  5. Unroll cake; remove towel. Spread cake with crème fraîche to within 1 inch of the edges. Spoon dulce de leche in mounds on top of crème fraîche; gently swirl together with a knife or narrow metal spatula. Sprinkle with crystallized ginger. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.

  6. To serve, lightly sprinkle cake with additional powdered sugar and, if desired, garnish with lemon slices. Using a serrated knife, cut into slices. Serve with Lemon Sauce.

Lemon Sauce

  1. In a small saucepan stir together sugar and cornstarch. Stir in the water, lemon peel, and lemon juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Gradually stir some of the hot lemon mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir over low heat for 2 minutes. Gradually whisk in butter until melted. Stir in half-and-half. Serve warm.

*Tip:

If dulce de leche is too thick to spread, transfer to a small microwave-safe bowl. Microwave on 100 percent power (high) for 10 seconds; stir. Repeat just until softened, stirring every 10 seconds.

Nutrition Facts (per serving)

525 Calories
26g Fat
66g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 525
% Daily Value *
Total Fat 26g 33%
Saturated Fat 15g 75%
Cholesterol 222mg 74%
Sodium 276mg 12%
Total Carbohydrate 66g 24%
Total Sugars 51g
Protein 8g
Vitamin C 6.5mg 32%
Calcium 191.8mg 15%
Iron 2.7mg 15%
Potassium 338mg 7%
Folate, total 40.3mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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