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Once baked, let it cool for a few minutes in the tray before turning it out onto a clean work surface. Carefully peel away the parchment paper to reveal a wonderfully soft and delicate cake.
Filling the Roulade
For the filling, we'll use Dulce de Leche — you can use store-bought or homemade, whichever is preferred. It's crucial to spread a thin layer evenly across the surface of the roulade, leaving a small margin at the edges to prevent overflow when rolling.
The key here is not to soak the roulade too much; it should remain fluffy and light after adding the filling. A generous helping of about 300 grams of Dulce de Leche is generally sufficient, but feel free to adjust according to your taste.