Dulce de Leche Swiss Rolls

These Dulce De Leche swiss rolls are very quick to prepare and will become your favorite in no time. With just a few ingredients, you can make your own delicious cake. The best part is that you can use the dulce de leche recipe I posted for you last week! ????

dulce de leche swiss roll

This delicious dessert might look complicated but I promise you, it’s not!!

 It only takes a few ingredients and it’s made quickly.  It only gets tricky when it comes time to roll the thin cake layer with dulce de leche. With patience and care you will master it on the first try.

 Serve this tasty dulce de leche roll with your favorite fruit and a sprinkle of confectioner’s sugar. The result is an impressive pinwheel sliced dessert your guests will go crazy for.


This Cake Dough is very flexible and you can go crazy on the fillings.

Dulce de leche with nuts ( picture above I used Brazil nuts, walnuts, Cocoa Nibs, and darn chocolate rocks), instead of sieving sugar on top I spread a bit more dulce de leche and sprinkled the nuts mixture.

Dulce de Leche Swiss Rolls

Difficulty: Easy




Cooking time




  • 45g of melted and lukewarm unsalted butter

  • 3 Egg Whites

  • 3 Egg Yolks

  • 1 tablespoon of VINEGAR or LEMON JUICE

  • 1/4 cup of CRYSTAL SUGAR

  • 1/4 more cup CRYSTAL SUGAR

  • 2/3 + 1/4 cup sifted wheat flour


  • Melt the butter and wait for it to warm before using it
  • Meanwhile, whip the egg whites with vinegar or lemon juice.
  • When it starts to foam, add 1/4 cup of crystal sugar and beat until you reach the point of hard peaks – the famous snow whites. Reserve.
  • In another bowl, beat the three egg yolks with the other part of crystal sugar (1/4 cup) until it forms a fluffy, whitish cream.
  • Over the egg yolk mixture, sift the flour and add the melted butter. Mix with a spatula until smooth.
  • Then add the egg whites. Add them in two parts in the dough and incorporate them with gentle movements from the center outwards and from the bottom upwards.
  • Don’t knock too hard so your don’t lose aeration!
  • Line a rectangular shape with parchment paper (stick the paper in the shape with a little bit of dough on each end) and pour the dough on top, forming a thin and very smooth layer. Flatten the sides of the cake so that they are straight and bake in a preheated oven at 180°C for approximately 12 minutes.
  • TIP: This dough cannot be dark! It has to be clear so that your roll does not break when assembling, so as soon as you put your hand on top and feel that it is dry, remove it from the oven.
  • Dampen a clean dish towel and stretch it out on a smooth surface.
  • Sprinkle sugar on top and then unfold the dough while it is still hot.
  • Spread the filling all over the cake, leaving just one edge without.
  • With the help of the dish towel, roll the dough carefully. squeezing it so it is firm and closed.
  • Take to the refrigerator, cut the tips of the roll to make it more uniform and arrange it on a serving plate
  • Pour sugar on top of the roulade and carefully arrange it until it covers completely. Add fruits around if you want

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