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A festive and impressive roulade for Seder night - voila! Food


An excellent recipe for a kosher roulade cake for Passover, filled with whipped cream and fresh strawberries, and topped with pink ruby ​​chocolate, a dessert that will steal the show on Seder night. Enter the recipe >>

Spectacular and indulgent.

A sweet and impressive roulade for Passover (photo: Alon Masika, Alon Masika)

This recipe is intended for those of you who are hosting this year, as it requires a little more investment than other desserts that are kosher for Passover.

It is known to everyone that the hosts on the holiday take a lot of trouble - cooking, cleaning and arrangements.

And from that, at the end of the evening, together with all the family members, they deserve to enjoy an elaborate, spectacular and indulgent dessert.

All the recipes for Passover

More kosher desserts for Passover

The coating of the roulade is made of ruby ​​pink chocolate, which besides a beautiful shade also gives a slightly fruity and special chocolate flavor, but you can simply change it to dark chocolate.

Rolled with whipped cream and strawberries for Passover (Photo: Alon Mesika)


  • to Rolda

    • 100 grams ground almonds (cup)

    • 100 grams of powdered sugar (a cup minus 3 tablespoons)

    • 50 grams of high-quality cocoa powder (5 tablespoons)

    • 30 grams of potato flour (about 3 tablespoons)

    • 20 grams of cornflour (2.5 tablespoons)

    • A spoonful of baking powder

    • ½ as a melting attack

    • 4 eggs M

    • 3 proteins

    • 2 tablespoons of sugar

    • ¼ teaspoon of salt

    • 20 grams of melted butter

  • to fill

    • 400 ml of sweet cream 38% (1/2 cup)

    • 100 grams of powdered sugar (a cup minus 3 tablespoons)

    • 50 grams of strawberries (4-5 strawberries) cut in half lengthwise, and each half into thin slices

    • ¼ teaspoon whipped cream stabilizer or 2 tablespoons instant vanilla pudding (optional)

  • For coating and decoration

    • 250 grams of ruby ​​chocolate - pink chocolate, if you can't find it, you can replace it with dark chocolate

    • A teaspoon of vegetable or coconut oil

    • 120 grams coarsely chopped dark chocolate

  • For the conversion table click here >


How do you make a kosher roulade for Passover?

  • 1 Heat an oven to 165 degrees.

  • 2 Sift the powders into a large bowl and mix with the ground almonds.

  • 3 In the bowl of the mixer, beat together the egg whites, salt, eggs and sugar to a light and fluffy texture.

  • 4 Pour the wet batter into the bowl with the dry mixture and 'fold' with a spatula.

  • 5 Add the melted butter and also combine with circular folding movements.

  • 6 Line the oven tray with baking paper.

    Pour the batter on top of the pan and level the batter with a spatula or a graduated palette.

  • 7 Bake for 10 minutes and perform a "dry toothpick" test.

    At the end of baking, remove from the oven and cool in the pan for 10 minutes.

  • 8 Take a towel (which can get dirty) sprinkle cocoa powder over it and turn the dough over it (with the part with the baking paper facing up).

    Peel off the baking paper carefully.

    Also sprinkle cocoa powder on the top (the other side of the dough).

  • 9 Now roll the sheet of dough dusted with cocoa into a roll (do not roll too tightly) and set aside rolled for an hour (the goal is to keep the dough flexible and moist).

  • 10 Prepare the filling: in a clean mixer bowl, whip the sweet cream with powdered sugar to a firm whipped cream (you can add 1/4 teaspoon of whipped cream stabilizer or 2 tablespoons of instant vanilla pudding to further stabilize the whipped cream).

    Put in the fridge for 15 minutes.

  • 11Open the roulade and spread a 2 cm thick layer of whipped cream. Place slices of strawberry quarters on the edges (at a distance of 3-5 cm from the edge of the dough).

  • 12 This time roll tightly but gently.

    The roulade is slightly fragile since it does not contain flour.

    Place on a small tray and put in the fridge for at least an hour for the roulade to set.

  • 13 Prepare the coating: in a small heatproof bowl, melt the ruby ​​chocolate drops with the vegetable oil, in pulses of 10 seconds in the microwave 3-4 times while stirring in between, until the batter becomes liquid, smooth and shiny.

  • 14 Transfer the roulade onto a cooling rack and pour the melted chocolate over it.

  • 15 Sprinkle coarsely chopped dark chocolate chips over the roulade, in the central part.

    Slice the roulade and serve.

  • Store in the refrigerator, covered, for up to five days from the day of preparation.

    * If no stabilizers were added to the whipped cream, it should be stored for no more than two days.

More dessert recipes

  • Almond crumble - coconut with chocolate creme

  • A spoiled chocolate roll

  • Fudge cake kosher for Passover

  • Biscuits and click cake without baking

  • Pineapple mascarpone cake

  • Chocolate chips, biscuits and pecans

  • Nectarines with almond crumble

  • Roll dates and nuts

  • Lemon Pie Cutouts and Cokes

  • Tiramisu without eggs

  • Brownies with chocolate chips

  • Classic crumb cheesecake

  • Crazy pancake cake

  • Maple Oatmeal Muffins

  • Food

  • recipes

  • Recipes for the holidays

  • Passover recipes

  • Desserts for Passover


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  • Passover

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Source: walla

All life articles on 2023-04-04

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