Gingerbread Rolls with Eggnog
 Whipped Cream

We Couldn’t Resist …

For this recipe, make your gingerbread batter as you would normally, and then bake it in a jellyroll pan or a flat baking pan – lined with foil for easy removal. A cake recipe is also available at www.crazyforcrust.com.

For the filling, chill and beat 1 cup of heavy whipping cream until it forms stiff peaks. Add in 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla, folding in by hand. Then, add in 5 tablespoons of eggnog one tablespoon at a time so as not to over-whip. 
A well-done cake will ice and roll more easily – so watch the baking time. And, make sure the cake is thoroughly cooled before adding the eggnog whipped cream. Finally, spread the filling on your flat cake, roll and decorate, and chill before slicing/serving.

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