Description
Very tasty, a chocolate roll with the addition of oat bran. The sponge cake is soft, fluffy, slightly crumbly. Cream the oil with the aroma of condensed milk and add semolina, which doesn't taste it, and gives the delicate structure of the cream.
Ingredients
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Chicken egg
5 piece
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Sugar
150 g
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Flour
80 g
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Cocoa powder
50 g
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Oat flakes
60 g
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Butter
180 g
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Milk
1.5 cup
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Semolina
3 Tbsp
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Sugar
50 g
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Condensed milk
300 g
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Powdered sugar
30 g
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Dark chocolate
15 g
Cooking
Eggs with sugar beat up to the increase in the volume of 2-2,5 times
Combine the flour with the cocoa powder and add oat bran from Mistral
Knead the dough. Do this quickly but carefully so the dough is not settled.
Spread the batter on a greased vegetable oil a baking sheet with a thin layer (not more than 1 cm) and Bake at 220* 10 min.
Prepare the cream. Semolina mix with half cold milk for 1 hour.
Add the remaining milk, sugar and cook porridge for 15 min. Cooled.
Beat butter, add cooled cream of wheat and boiled milk.
The cream is spread on baked layer of sponge. Biscuit I don't soak, but can be impregnated with syrup.
The cream is evenly distributed and a collapsible roll.
Sprinkle the surface with icing sugar.
Decorate with the remaining cream.
For decoration used chocolate leaves that combine the taste with loaf. Melted chocolate grease the leaves, after curing the leaves are removed.
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