The dough just delighted me with its downy texture and absolutely does not require impregnation, so delicious the dough itself, and if you add the filling and any berries or fruits, then it is a full-fledged bright taste dessert!
On a piece of such a roll with chocolate or your favorite jam, you can put a ball of ice cream on top and guests will ask and ask for more...
I doubled all the proportions!
Ingredients
- Original proportions:
- 3 eggs
- 125 grams of sugar
- vanillin
- 100 grams of flour
- a pinch of salt
- Filling:
- chocolate nut butter
- 2 bananas
- icing sugar + 2 strips of milk chocolate decoration
Steps
Beat the eggs with a pinch of salt until foam forms and then add vanillin and add sugar in a trickle, beat the eggs until a white fluffy mass with the formation of a pattern from the mixer on the surface.
We cover the baking sheet with non-stick parchment, I have a non-stick one, if you have a simple one, grease with butter and evenly distribute the dough.
We bake in a preheated oven at 170C at an average level, cut top-bottom for 10-15 minutes until light caramel color - do not overdry.
We turn the finished biscuit cake with the top side on a towel and the bottom is on top and now it is convenient to carefully remove the parchment.
Now the cake needs to be rolled up in a towel and fixed for 20-30 minutes. For the filling, I took chocolate nut butter and 2 bananas.
I carefully unfold the biscuit and generously cover the edge with chocolate paste, put two bananas in a joint and wrap the roll, put the roll on the seam and decorate with powdered sugar.
I removed the roll for 30 minutes in the cold to freeze the chocolate.
Since the pasta melted a little from the slightly warm biscuit and then we take it out and enjoy it. source
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