Chocolate cake roll

Description

The cake is soft, tender cream from the curd mass, and monkey. It is perfect for a holiday table or just for home tea party.

Ingredients

Flour

6 Tbsp
Cocoa powder

2 Tbsp
Leavening agent

1 tsp
Chicken egg

6 piece
Vanilla

1 pinch
Sugar

5 Tbsp
Lemon juice

0.5 tsp
Milk

350 ml
Semolina

4.5 Tbsp
Vanilla sugar

1 pack
Sugar

3 Tbsp
Curd

360 g

Cooking

First cook thick porridge. To do this, boil the milk, reduce the heat to low, add sugar and gradually add the semolina, stirring constantly with a whisk. Cook for 5 minutes. Then turn off the heat, cover and leave to cool.

For the sponge cake: beat the whites with the lemon juice in a solid foam.

Beat the yolks with sugar, add vanilla and carefully enter the beaten egg whites, stirring with a spatula from top to bottom.

Then add the sifted flour, baking powder and cocoa. Mix well.

Baking tray lay a parchment, grease with 1 tsp of vegetable oil. Pour the batter, flatten it. Bake at 190 degrees for 15-17 minutes.

The finished cake to put on a clean towel parchment up. Carefully remove the paper.

Cut into three equal parts.

One part of the rolling roll with towel and cool.

The other two pieces back on the baking sheet, cover with a towel and leave until cool.

Cottage cheese put in a glass for whipping, add 5 tablespoons of thick cream of wheat.

Whisk immersion blender.

The cooled roll to lubricate liberally with cream, roll. To the edge of the cake to put a layer of cake, to the cream and gently roll. Repeat the procedure until all the cakes.

Here's a roll should happen. If some Mestas cracked sides, you can cover it with cream.

Then wrap the cake with cling film and put into the refrigerator for 2-3 hours, preferably overnight. Decorate as desired and serve. Bon appetit!

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