INGREDIENTS
For the rolled cake:
- 2 eggs
- 30 g of maize starch (corn starch)
- 30 g of flour
- 90 g of powdered sugar
For the butter cream: - 1 whole egg
- 50 g of sugar
- 150 to 200 g of fresh butter
- 40 g of chocolate
PREPARATION
Prepare the rolled cake:
Whisk the egg yolks with the sugar
until the mixture whitens.
Add flour and starch as rain (more 1
spoonful of milk if needed).
Beat the egg whites and incorporate them
delicately with the mixture of egg yolks
while pulling up.
Cover a baking sheet with paper
bake and pour over the preparation.
Bake in preheated oven at 180 ° for about 10 minutes.
Flip over a wet cloth and / or
sprinkled with sugar.
Remove the paper and roll the cake into the
tea towel.
Prepare the butter cream:
Beat the egg with the sugar in a bain-marie
over low heat.
When the preparation is assembled, leave a
cool and add the softened butter
mayonnaise. Turn briskly.
Pour melted chocolate and mix well
Put in the refrigerator.
Unroll the cake and garnish the inside of the
rolled and cream outside, then using
a fork, draw stripes.
You can cut a little bit of cake to make
the side branch
Refrigerate until the moment
serve
Decorate your choice !!
