Dulce De Leche Cinnamon Mousse Roll

Dulcerio Sponge Cake
Tegral Dulcerio Sponge Cake Mix 468g
Granulated Sugar 47g
Whole Eggs 154g
Oil 166g
Whole Egg 154g
Dulce de Leche Filling
Deli Dulce De Leche 425g
Whole Milk 75g
One Step Neutral/Vanilla Mousse Mix 454g
Whole Milk 560g
Vanilla Paste 4g
Ground Cinnamon 1.5g
Dulce de Leche Glaze
Deli Dulce De Leche 700g
Whole Milk 100g
Miroir Neutre Glaze 350g
Gelatin Sheets 3 each
Whipped Topping
Ambiante Whipped Topping A.N.


1.      Deli Dulce de Leche

2.      Vanilla Mousse

3.      Deli Dulce de Leche Glaze

4.      Whipped Topping 


Dulcerio Sponge Cake Method
  • Mix dry ingredients 4 minutes speed 1. 
  • Add eggs mix 1 minute speed 1, 1 minutes speed 2 scrape. 
  • Add oil and whole eggs mix 1 minute speed 1, 2 minutes speed two. 
  • Spread evenly 900 grams on silicon baking mat and bake at 350°F for 8- 10 minutes

Dulce de Leche Filling
  • Heat milk to 180°F gently pour over dulce de Leche. 
  • Emulsify. Spread evenly 425 grams over sponge.

Mousse Method
  • Mix wet ingredients, add dry mix low speed 2 minutes, scrape down mix medium speed til desired volume.

Dulce de Leche Glaze
  • Heat milk to 208.4°F, add gelatin, slowly pour over dulce de leche.
  • Emulsify not incorporating any air bubbles add miroir enrobe cake.

Whipped Topping Method
  • Whip till desired consistency. 
  • Decorate roll with whipped cream as desired add chocolate decoration as desired.

About this Recipe:

Complexity level:  


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