Description
Today we had guests, as the family was on a beautiful event was born the nephew of my husband. Came grandfather and great-grandmother of the newborn, had a dinner. And for dessert we had to cook something fast, but at the same time worthy of such an event. Found on the Internet so that roll! Delicate almond sponge cake and chocolate custard... delicious!!! Help yourself and share with us our joy.
Ingredients
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Flour
40 g
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Almonds
50 g
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Chicken egg
4 piece
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Sugar
90 g
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Butter
50 g
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Milk
200 ml
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Dark chocolate
70 g
Cooking
Beat 1 egg and 1 egg yolk (protein aside, we'll need that). Add the sugar and ground almonds, again whisking until whitening.
Enter the flour, stir with a spatula.
Separately beat the protein, which we have postponed, with two proteins (the egg yolks, again, don't throw away, we use them in the cream). Whisk in the stable foam. Enter gently into the dough, stirring with a spatula.
Oil (20 g) to melt, cool slightly, add to the batter.
A baking sheet (I have about the size of 35x25 cm) covered with baking paper, pour on it the dough, flatten. Bake in preheated oven at 200 degrees for about 10-12 minutes until lightly Golden.
While baked cake, prepare the cream. RUB the yolks with sugar and flour and whisk. In a saucepan boil the milk, pour in a mixture of egg yolks, beating well. Pour all into a saucepan and cook on medium heat until thick.
Once thick, add the broken chocolate (40 g 8 slices), mix thoroughly so that the chocolate is melted.
Ready cake remove, hot roll up the roll together with paper. Leave to cool.
The cream also set aside, covering it with foil to cool.
When cool, expandable loaf, grease with cream.
Roll up the roll.
Now the frosting. In a saucepan, melt the chocolate and butter. Pour roll, to flatten. Put the loaf in a cool place for about an hour.
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