For the filling:
4 egg yolks
1/3 cup of sugar
1 tablespoon of vanilla or 1 teaspoon of almond extract
1/4 cup of cornstarch
2 cups of milk
1 tablespoon of butter
For the dough:
4 large egg whites
1 pinch of salt
1/2 cup of all-purpose flour
1/4 teaspoon of baking powder
1/2 cup of sugar to dust
For the filling:
4 egg yolks
1/3 cup of sugar
1 tablespoon of vanilla or 1 teaspoon of almond extract
1/4 cup of cornstarch
2 cups of milk
1 tablespoon of butter
For the dough:
4 large egg whites
1 pinch of salt
1/2 cup of all-purpose flour
1/4 teaspoon of baking powder
1/2 cup of sugar to dust
Preheat the oven hot (400°F)
Grease a 26 cm x 40 cm baking dish with butter
Prepare the filling: In a bowl, combine the egg yolks, sugar, cornstarch, and milk
Cook, stirring until thickened
Remove from heat, add butter, and mix well
Transfer to a bowl, cover with plastic wrap pressed against the cream and let cool
Prepare the dough: Beat the egg whites in a snow-like consistency with a pinch of salt
Add sugar and always beating, add egg yolks and vanilla
Sift flour and baking powder on top
Mix slowly
Pour the dough into the prepared baking dish and bake for 12 minutes, until puffed and slightly golden
Unmold the cake in a floured cloth
Spread the cream on top and roll with the help of the cloth
Place in a serving plate, cut off the edges, removing a thin slice from each end of the rocambole
Dust with sugar
Let it cool at room temperature.
