Bicolor roll: an incredible method to make a great dessert!

published on 22 June, 2021 at 11:32

Kids will love the result!

INGREDIENTS

6 eggs

80ml (1/3 cup) canola oil

100ml (2/5 cup) full cream milk

90g (2/3 cup) flour

15g (2 tbsp) milk powder

1g (¼ tsp) vanilla milk powder

2g (½ tsp) cream of tartar

110g (½ cup) sugar

Melted chocolate

Hazelnut cream

METHOD

Separate the eggs.
Heat the oil on steam in a mixing bowl. Add milk to it. Sift flour, milk powder, vanilla powder. Whisk well. Add the egg yolks one by one and stir.
Whisk the egg whites on a low mixer speed with the tartar cream. Increase the speed of the mixer and add the sugar. Combine both creams.
Separate a little of the resulting mass and add the melted chocolate.
Pour both creams as in the video and then bake at 300°F/150°C for 40 minutes.
Coat the cake with cream, then roll it up. Cut to a thickness of about 1 cm. Serve.

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