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Roll with chocolate cream

Roll with chocolate cream


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Separate eggs. Whisk the egg whites with a pinch of salt, add the sugar and vanilla sugar and mix until it becomes a shiny cream. Then add the yolks. Mix the flour with the semolina and mix lightly with a spatula in the egg composition. Add the orange peel (washed well, well before being grated).

Pour into a tray lined with baking paper. (24/30 cm). Place in the preheated oven for 20-25 minutes, until lightly browned. Remove the baking paper lightly and roll in a slightly damp towel and leave to cool.

For the cream: mix the cold milk with the cold liquid cream and the envelope of ole creams for a few minutes until a consistent cream is obtained. Put it in the fridge until the roll cools down.

Unwrap the roll from the towel and spread it evenly with the cream. Roll it and wrap it in cling film. Keep in the refrigerator until the next day or at least 3 hours until the cream hardens.

You can sprinkle powdered sugar or, as I did, cocoa powder (Nesquick). Cut into slices and serve.

Good appetite!