Gâteau Rolla

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

This is an ideal party cake because it is best made the day before. And it uses up all the egg whites that seem to multiply in the refrigerator after an orgy of aioli and custard-making. While gâteau rolla resembles a French dacquoise, the absence of an egg yolk buttercream tells me that this could be Italian. I have made this cake for weddings; sometimes the memory of the cake lasts longer than the marriage.