In this time of the year in the pastry shops there were the "Christmas trunks", with the little houses and the sugar pines to decoration: remembering those decorations, my Christmas cake is simply called Rollè and is so stuffed but very simple.
An ancestor of the dessert to the spoon, an ancestral form of creamy and satisfying cake ... when I was young in the winter there was always a bowl in kitchen, covered with foil, which went down to level a few teaspoons at each passage of mine.
As a child I asked countless times to my mother and my grandmother to prepare the fried cream, but I haven't been satisfied even once. Remembering the "no" received, I decided to prepare the fried cream on my own
