Description
Porous sponge roll with natural vanilla and double cream in chocolate glaze. Congratulations to all the women chefs and visitors to the site scullion Happy 8th of March! Help yourself!
Ingredients
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Vanilla sugar
2 Tbsp
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Chicken egg
3 piece
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Sugar
180 g
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Flour
200 g
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Leavening agent
2 tsp
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Water
1.5 Tbsp
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Vegetable oil
2 Tbsp
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Condensed milk
150 ml
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Butter
200 g
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Vanilla
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Cocoa powder
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Glaze
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Chocolate milk
Cooking
I took sugar with natural vanilla, it is called. This sugar is dark, so the color of the sponge cake turns out darker than usual, but more aromatic. Mix the egg yolks with the white and vanilla sugar. Beat.
Add water, vegetable oil and whip.
Add baking powder and whisk.
Pour the sifted flour, mix well.
Add whipped whites and mix well.
Pour the batter into the pan. I have a small baking sheet 20x30cm. Bake the cake at 180 degrees in the oven. (25-30 minutes). Cool.
You will need condensed milk. I took homemade.
Beat butter.
Add vanilla and condensed milk, mix well.
2/3 part of the cream add the cocoa powder and mix.
We have two types of cream and light chocolate.
The cooled cake grease and chocolate cream.
On the edge of the spread light cream.
Rolled into a roll, cover with chocolate icing and sprinkled with white chocolate. Put the roulade in the fridge for 1-2 hours. Before serving, the roll is cut into portions.
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