Washed butter, icing sugar and egg yolk with lemon or vanilla.

Dream roll (drømmeterte)

A thin cocoa sponge of eggs, sugar and potato flour is baked 10-15 minutes, turned onto sugared paper, spread with a butter filling of butter, icing sugar and egg yolk and rolled like a Swiss roll. From Erken's Stor kokebok (1949), p. 653.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 653 (falt i det fri)

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About the dish

The book likens the rolling to a Swiss roll, a cake well known in the early 1900s.

How to make it

1
Make the sponge
Whisk the eggs with the sugar. Add the cocoa and the potato flour mixed with the baking powder.
2
Bake
Spread the batter on well-greased paper and bake for 10-15 minutes.
3
Turn out
Turn the cake out onto sugared paper. Let it cool.
4
Fill and roll
Wash the butter, beat in the icing sugar and mix in the egg yolk. Flavour with lemon or vanilla to taste. Spread the filling on the cake with a knife and roll it up like a Swiss roll.
5
Note
Note: The filling contains raw egg yolk. Consider pasteurised yolk, and keep the cake cold.

Changes from the original

Measures converted from gr. to g. The amount of baking powder is not given in the original. A note on raw egg yolk has been added.

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Frequently asked questions

How long is the sponge baked?: 10-15 minutes.
What is the filling?: Washed butter, icing sugar and egg yolk with lemon or vanilla.

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