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Print Recipe
Chocolate Roll Recipe
The softest biscuit roll. With a rich chocolate taste and aroma of plums. Curd cream perfectly complements the picture of autumn still life.
Cook Time 7 minutes
Servings
Ingredients
Cook Time 7 minutes
Servings
Ingredients
Instructions
  1. Beat eggs with sugar literally 15 seconds. Then pour cocoa, flour and milk powder with baking powder. Beat the dough for 10 seconds.
    Beat eggs with sugar literally 15 seconds. Then pour cocoa, flour and milk powder with baking powder. Beat the dough for 10 seconds.
  2. Heat oven to 200 gr. Lay a baking sheet with a silicone Mat and put the dough, levelling it with a spoon. Bake the biscuit for 5-7 minutes. Meanwhile, wash and dry the plums, remove the bones. Cut the plum into thin slices.
    Heat oven to 200 gr. Lay a baking sheet with a silicone Mat and put the dough, levelling it with a spoon. Bake the biscuit for 5-7 minutes. Meanwhile, wash and dry the plums, remove the bones. Cut the plum into thin slices.
  3. For cream: beat cottage cheese with condensed milk. The finished cake to pull out of the oven and put the Mat on a wet, cold towel. Cream liberally lubricate our future roll and put the plates drain. Quickly roll the roll.
    For cream: beat cottage cheese with condensed milk. The finished cake to pull out of the oven and put the Mat on a wet, cold towel. Cream liberally lubricate our future roll and put the plates drain. Quickly roll the roll.
  4. To the powdered sugar a squeeze of lemon juice. Stir well and pour our roll top lemon impregnation. I have 100 grams of powdered sugar left 4 tbsp of lemon juice. On top you can decorate the roll slices of plums. Allow the roll to cool completely.
    To the powdered sugar a squeeze of lemon juice. Stir well and pour our roll top lemon impregnation. I have 100 grams of powdered sugar left 4 tbsp of lemon juice. On top you can decorate the roll slices of plums. Allow the roll to cool completely.

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