One, Two, Three, yes Three chocolates Swiss roll recipe

בס"ד

This one is a recipe for a fantastic, easy-to-make, and decadent roulade cake that is filled with milk and white chocolate.

This recipe is so straightforward. There is no egg separation and not a lot of fuss. Simple and fun to make.

After making this cake roll, I thought to myself that it kind of looks like clown buttons, so it could be excellent for Purim.

I again used the Ego mix chocolate candies I got to review from Carmit, and you can really just call it three chocolates Swiss roll since it contains milk chocolate, white chocolate, and bittersweet chocolate.

Ingredients for one cake roll / recipe: con delight:
cake batter:
4 L eggs
1/2 cup sugar
3/4 cup flour

White chocolate cream:*
85-gram (3 oz.) white chocolate
1 cup whipping cream
1 Tbsp. instant vanilla pudding

Milk chocolate cream:*
85-gram (3 oz.) milk chocolate
1 cup whipping cream
1 Tbsp. instant vanilla pudding

Chocolate glaze:
100-gram (3.527 oz.) bittersweet chocolate
1/2 cup whipping cream

Ego mix white and milk chocolate candies
oil spray

Preparation:
Preheat oven to 180C / 356F, turbo.
Beat the eggs with hand mixer about 30 seconds, until the mixture starts having foams. Add the sugar gradually, mixing constantly. After finishing adding the sugar, continue mixing for another minute. Then add the flour slowly, and after each addition, fold the flour to the mixture.

Transfer to a greased 35X30xm pan (13.8X11.8 inch). Spread the mixture as thin as possible and transfer to the middle rack of the oven for a 10 minutes baking.
Take out of the oven. Transfer the cake with the baking paper to a towel, and roll into a roll. Leave for 30 minutes.

Start making the creams:
Melt the white chocolate in the microwave in intervals of 20-30 seconds, mixing after each interval so the chocolate won't burn. Then let it cool and meanwhile whip the cup of whipping cream with the tablespoon instant vanilla to a steady cream. Add the melted chocolate and whip until unified.

Do the same with the milk chocolate. Transfer to piping bags without nozzles and with a hole in them.
Open the roulade and start making strips with gaps between them with the brown cream. Then fill the gaps with the white chocolate and roll into a Swiss roll without the baking paper or towel.

Transfer the cake to a net and melt the chocolate glaze ingredients in the microwave. Pour the glaze on the cake. And place it along with the net on a pan and transfer to the freezer to set a bit.

Transfer the remaining cream into piping bags with nozzles and pipe from the brown and white creams alternately.
On each brown pipe, place a white chocolate ball and on each white pipe, place a brown chocolate ball.
It is better to transfer it to the fridge for the night to set, but you can also serve right away as I did.
Enjoy!

*I had leftovers from the cream, but I prefer to have extra than have a short. You can serve those creams as mousse in individual serving cups and chocolate candies or crushed petit beurre or shortbread.