Ingredients (for 6-8 portions)
For Roll :
Eggs - 4 pieces
Flour - 80 gr ( 2.8 oz)
Sugar - 100 gr ( 3.5 oz)
Vanilla sugar - 10 gr ( 0.35 oz)
Milk - 70 ml ( 2.3 fl oz)
Coconut oil - 50 ml (1.8 fl oz)
Pinch of salt Cocoa - 0.5 tsp
Lemon juice - 1\4 tsp
For Cream :
Cream 33 % - 150 ml ( 5 fl oz) ( 1\4 pint)
Butter - 50 gr ( 1,7 oz)
Boiled condensed milk - 150 gr ( 5 oz)
Step 1: Separate Proteins and Yolks
Yolks mix with 50 grams of sugar, add milk and coconut oil.
In the blend yolks add flour and mix.
Step 2: Add Cocoa and Milk
From the total mass of the dough, put 2 tablespoons of dough in a separate container. In this dough, add cocoa and 0.5 teaspoon of milk.
Step 3: Protein Mix
In protein, add a few drops of lemon juice and blend them until soft peaks. When the proteins are whipped into a foam, add 50 grams of sugar and whisk until the protein begin to keep a well-shaped (remember that the proteins are well-beaten dishes should be dry and fat-free and watch out so that the yolk does not get into the protein during separation)
Step 4: Mix Dough and Protein Together
2 tablespoons of whipped proteins are placed in
the dough with cocoa, the remaining proteins are placed in the total volume of the dough.
Step 5: Prepare the Form
Put the dough with cocoa on the mold in the form (I used a flat baking sheet pasted with baking paper) of separate spots and baking 1 -2 min 180C\350F\4 gas mark
Step 6: Baking
Remove the dark spots from the oven and top the rest of the light dough and baking 8-10 min 180C\350F\4 gas mark
Step 7: Rolling
Take the biscuit from the oven and wrap it immediately in a roll and let it cool completely.
Step 8: Prepare the Cream
Blend cream 33% until soft peaks.In separate container blend boiled condensed milk with butter,after the blending add cream in boiled condensed milk with butter.
Step 9: Spread the Cream
Unfold the cold roll and spread it with cream. Turn it back and put it in the refrigerator for several hours.