ROLL CAKE RECIPE
1.5 cups of sugar
1 glass of water Milk
Half water glass oil
3 tablespoon cocoa
1 packet of vanilla
1 packet of baking powder
2.5 cups of flour
Let eggs and sugar mix for at least 5 minutes. I’ll add oil and milk and then add sifting dry ingredients. Heat the oven to 175 degrees and cook until the toothpicks are clean. After removing the flour, I put 2 cups (classic 200ml water glass) milk on the cake.
I melt 80 gr bitter chocolate in benmari style and mix it. Continue crushing milk and squeeze the milk chocolate. It must be completely smooth.
I put a 2-layer stretch film on a flat floor. Let’s spread the cake in a large square of equal thickness. Bon Appetit!
1 box of whipped cream as you put it on the back (1 in the box is 2 bags and we are both flapping, one bag is too small, 2 bags are very big, in summary do not drive whipped cream in all 1 or 2 spoon separator.
Let’s get whipped cream straight and even. Wrap it carefully like a video and wait at least 3-4 hours in the cupboard or 1 hour in deep freeze. After we get out, let’s make a ganache over it.
Half box cream (100ml)
80 gr bitter chocolate
Heat the cream in the oven and close the gold when the chocolate is hot. Add the chocolate. Stir until it is completely smooth and pour over the rolls. Bon Appetit.