Custard Roulade

Instructions

1. Heat milk for custard preparation
2. In a bowl, mix 2 eggs with a pinch of salt and 100g sugar
3. Gradually add hot milk to egg mixture while stirring constantly to prevent curdling
4. Continue stirring and cook custard until it boils
5. Cook for another 1 minute to ensure starch cooks well
6. Transfer custard to another bowl to cool faster
7. Mix 70g butter into cooled custard and combine well
8. Allow custard to cool completely to room temperature (can cover with cling film or stir occasionally to speed up cooling)
9. For the dough, mix 4 eggs with 1/4 tsp salt, 2 tbsp sugar, and 1 tsp vanilla sugar
10. Add 180g flour to egg mixture
11. Warm 400ml milk slightly and melt 30g butter in it
12. Gradually add warmed milk and butter to flour mixture, stirring until smooth and homogeneous
13. Preheat oven to 190°C (375°F)
14. Line a 30x40cm baking sheet with parchment paper, greasing the bottom if using two layers
15. Pour dough onto prepared baking sheet
16. Bake for 25 minutes with bottom and top heating (no convection)
17. Remove from oven and let cool slightly, then transfer to surface and remove parchment
18. Allow cake to cool completely
19. Transfer cooled cake to parchment or towel
20. Spread cooled custard evenly over cake, leaving a small edge to prevent filling from coming out
21. Carefully roll up the cake and press gently to make it tight
22. Wrap rolled cake in parchment or cling film with seam side down
23. Fix the edges and refrigerate for at least 2-3 hours (or overnight) to stabilize
24. Sprinkle powdered sugar on top before serving
25. Slice and serve