chocolate and strawberry roll.
chocolate and strawberry roll. -
80 g of El wejdene milk chocolate.
60 g of margarine.
100 g of sugar.
100 g flour.
1 teaspoon of baking powder.
For the chocolate cabbage cream:
150 g of margarine.
2 tablespoons of Nescafé.
1 tablespoon of water.
2 egg whites.
100 g icing sugar.
150 g of El wejdene milk chocolate.
3 tablespoons of water.
25 g of margarine.
Separate the whites from the egg yolks, mix the yolks with the sugar until a white and frothy mixture is obtained, add the melted chocolate and the margarine too and add the flour and yeast alternately.
Whisk the egg whites until stiff, remove 1/3 of the stiff whites and mix them in the dough until they soften.
Pour the remaining white into the dough and mix gently without cracking the white. Pour the dough onto a tray lined with baking paper so that this tray is rectangular. Bake in the hot oven.
When cooking, turn it over and wrap it on a damp, wrinkled towel sprinkled with sugar, then cover it in the baking paper.
Preparation of the chocolate cream for the roll:
- Mix the hot water with the coffee, then add the margarine. On the side, whisk the egg whites and the icing sugar. We get a hard meringue; we add the coffee mixture which gives it a very fine taste.
Mix the margarine in an ointment, gradually add the cold cream and let stand.
- The most important step: open the roll carefully, paint a thick layer of prepared cream, put the strawberries and wrap.
- The last step after rolling, cover the face with chocolate roll and decorate it.