| Cook Time | 40 minutes |
| Servings |
Ingredients
Dough
- 4 pieces Egg
- 80 gram Sugar
- 5 gram Vanilla sugar
- 80 gram Flour
- 50 ml Milk
- 50 ml Vegetable oil
For the cream
- 250 gram Condensed milk
- 100 gram Butter
For glaze
- 100 gram White chocolate
- 20 ml Cream
For decoration
- 10 gram Coconut shavings
Ingredients
Dough
For the cream
For glaze
For decoration
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Instructions
- Take two containers and separate the whites from the yolks.
- Add 1 tbsp of sugar to the yolks and beat with a mixer until they double in volume and light up. Then add the vanilla sugar and continuing to beat on small turns, add the vegetable oil in a thin stream. After the oil, add the sifted flour. And on small turns, we mix it, then add the milk without stopping whipping.
- Whisk the whites to stable peaks.
- In the yolk mass, add the whites in small portions and gently mix.
- After all the proteins are added, the dough is spread on a baking sheet covered with parchment paper. The dough is leveled over the entire surface of the baking sheet. Put in a preheated oven to 180°With in 20 min.
- Ready sponge cake spread on the prepared parchment on the table, the paper on which it was baked carefully remove. While the biscuit is hot, roll it together with parchment into a roll and let it cool completely.
- Preparing the cream. Beat the butter until it turns white. Add the condensed milk in a thin stream, continuing to beat.
- Untwist the sponge cake and smear it with cream, and twist. Then put it in the refrigerator.
- On a steam bath, melt the white chocolate, immediately add cream to it. Stir the chocolate and cream until smooth. Take the roll out of the refrigerator, pour the chocolate and sprinkle with coconut shavings. Bon appetit and good mood!
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