Mousseline is a well-known cream in France. And the chocolate roll tastes like biscuit cakes that were in the days of the USSR. The cream gives the roll an unusual and delicate taste.
It is necessary
- - 200 g of milk
- - 4 tbsp. l. water
- - 60 butter
- - 250 g granulated sugar
- - 100 g flour
- - 5 eggs
- - 25 g starch
- - 1 bag of vanillin
- - 1 tsp baking powder
- - 4 tbsp. l. cocoa
Instructions
Step 1
Prepare the cream. First, mix 50 g of granulated sugar, milk and vanillin. Put on fire and bring to a boil. Remove from heat and set to cool.
Step 2
In another saucepan, beat another 50 g of granulated sugar and 1 egg until frothy, add the starch and stir everything well. Pour in the hot milk in a small stream and stir.
Step 3
Pour the resulting mass into a saucepan and cook over low heat until thickened, about 5-7 minutes. Add 30 g butter and stir. Pour the cream into a bowl, cover with plastic foil and leave to cool. Beat 30 g of butter with a mixer and add to the cooled cream.
Step 4
Make a roll. Combine cocoa, baking powder and flour. Then separate the whites from the yolks.
Step 5
In a bowl, beat the whites with cold water until foaming, add granulated sugar in a thin stream and beat again until foamy, about 20-35 seconds. Pour in the yolks and whisk again.
Step 6
Combine 2 mixtures together. The dough will be smooth. Pour it onto a baking sheet lined with parchment paper. Place in an oven preheated to 180 degrees and bake for about 20-25 minutes.
Step 7
Place the sponge cake on a damp towel. Roll the biscuit together with the towel into a roll. And refrigerate completely. Then unfold and spread with cream.
Step 8
Wrap again in a roll, cover with cling film and put in a cold place for 1-3 hours.
