ingredients:
4 big eggs
120 g of sugar
50 g of flour
50 g of cornstarch
1 sachet of vanilla sugar
1 small pot of nutella
Preparation:
Preheat the oven to 180 °.
Separate the whites from the yolks.
Whisk the yolks with 100 g of sugar and
vanilla sugar until obtaining a
foam.
Stir in sifted flour and starch
mixed.
Beat the egg whites with 20 g
sugar.
Whisk together 1/3 of the whites
with the mixture of yellows to relax
the preparation. Finally, pour the rest of the
mix and incorporate it gently using
of a spatula.
Pour the mixture into a baking tray
pastry covered with parchment paper Spread out
with a spatula then pat lightly. The
surface must be well smooth and homogeneous
Cook for 10 minutes.
To unmold, place parchment paper on
the biscuit then a baking sheet.
Flip and take off carefully.
Then cover the still hot biscuit with
powdered sugar and roll the biscuit in a
plastic paper (this allows him to take
its rolled shape in order to have a result
perfect).
Cover with plastic film tighten well and put
cool for at least 30 minutes
Unroll the biscuit and then soak it with a
brush of syrup previously prepared
with 80 g of water and 90 g of sugar.
Heat the nutella a little (especially in
winter), spread it over the whole biscuit then
roll it up and cover the whole nutella surface
then put it back in the fridge
until the time of serving.
Decorate to choose and serve!
