Mini cream rolls (12) cardboard cake rings (4) whipped cream (buy or make your own simple version) 1 piece of chocolate 12 ounces. Ricotta cheese 16 oz. 4 oz of milk. 1.5 oz of sugar. 2 ounces of butter. Corn starch 6 oz. 1 tablespoon of eggs. Vanilla beans (seeds only) Optional: 2 ounces. Almond, rum or cherry liqueur

Prepare 2 8" round vanilla cake recipes or traditional sponge cakes of your choice: use your favorite recipes, these recipes are suitable for filling and cutting in half. The baked cake should be about 3 inches tall. Refrigerate overnight, then place the dome Cut into a horizontal plane and then cut into 2 slices so that you have four layers of cake. Separate each layer with a cardboard circle. After slicing, put it back in the refrigerator for best results.

After the cake is baked, turn on the oven and continue preparing the butter roll crust. Buy mini butter roll shells at your grocery store or online to make a powdered sugar and cinnamon mixture. Dip the shells in the mixture and bake in a preheated oven at 350°F for about 10 to 12 minutes, then let cool before filling.

Put 10 ounces of milk, 2 ounces of sugar and butter in a saucepan, bring to a boil over medium heat, and stir to dissolve the sugar. At the same time, mix the cornstarch and the remaining sugar, stir together, add the remaining 6 ounces of milk, add the eggs and seasonings, and stir until completely smooth. Blend the egg mixture and add about 1/3 of the hot milk while stirring—be careful not to mess up the eggs, stir vigorously, and then put the mixture back into the hot milk. Continue cooking, stirring vigorously with a whisk until the pastry cream is boiling (be careful not to burn the cream), until the whisk leaves a mark on the cream. If needed, add liqueur. Place it in a shallow stainless steel pot, cover the place close to and in direct contact with the cream with plastic wrap, and then cool in an ice water bath. Store in the refrigerator; it can be kept for up to three days.

Drain 12 ounces of whole ricotta cheese with cheesecloth or a sieve until the moisture is released-about 2 hours. Put the pastry cream partially frozen overnight, about 8 ounces (reserve the remaining 4 ounces), into a mixing bowl with a paddle, and stir gently. Fold in about 8 ounces of drained ricotta cheese (reserve the remaining 4 ounces); do not over mix, stir slightly until it can be spread. Chop the chocolate and fold into potato chips.

Starting from the first layer of cake, make sure there is a cardboard circle under the cake layer, and then put the prepared fillings on top of the cake layer. Use about 4 to 5 ounces of filling for each layer. Be careful not to fill too much filling, then add the next layer of cake, filling, cake layer, filling, and finally the last layer of cake, making sure that all layers are even. Gently put it in the refrigerator to prepare the whipped cream.

When frosting the cake, be gentle, frosting first, and then on top. (If you like a stronger flavor, you can also use cream cheese frosting.)

Gently mix the reserved ricotta cheese and pastry cream, fill the cream roll for decoration, and sprinkle with vanilla beans. If necessary, you can add berries and place them gently on top of the frosted cake, being careful not to put too much or too heavy. Cream rolls and berries can also be placed on the bottom of the cake pan. Keep refrigerated until ready to go. A well refrigerated butter roll cake can be left for about 2 hours before serving.

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