Ingredients:
A cup and a half flour
1 cup sugar
5 eggs
1 outstanding cocoa
1 small hanging pocking pounder
1 small hanging vanilla
1 small hanging lemon flesh
Salt spray
2 cups Shanti cream
How to prepare:
step 1:The oven is heated at 200 ° C.
step 2:Separate the egg yolk from the eggs, and place them both in a bowl.
step 3:Place the yolk in a bowl, add half the amount of sugar and vanilla, and whisk well for 5 minutes.
step 4:Put the eggs in the electric racket, add the rest of the sugar and lemon.
step 5:Beat on high speed until it becomes creamy textures.
step 6:Add the white mixture to the yolk mixture, and gently stir until smooth.
step 7:Place the flour in a bowl, add to the baking powder, mix well and then sift.
step 8:Add the flour mixture to the liquid mixture gradually, and stir until smooth.
step 9:Take a large scoop of mixture, add cocoa, and mix well.
step 10:Pour the white mixture into a short-edged tray lined with butter.
step 11:Place the brown mixture in a confectionary bag or plastic bag, and cut off the tip.
step 12:Thin lines are applied to the white mixture 1 cm between each line and the other.
step 13:Pull the tip of the knife to overlap the brown in white regularly.
step 14:Place in oven for 25 minutes until cooked.
step 15:Go out of the oven, lift off the tray, then remove the butter paper.
step 16:Put on foil and leave to cool completely.
step 17:Paint with cream and sauté, and roll in the form of roll with the use of foal paper to squeeze it for cohesion.
step 18:The foil leaves closed, and the sides are damaged so that the air does not enter.
step 19:Refrigerate for 2 hours or until serving.
step 20:Remove the foil paper and cut a 1 cm thick slice.
step 21:Serve cool with tea or juice.
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