- egg - 12 pieces (5 for each cake + 2 for cream)
- sugar - 3,5 glasses (1 per cream, each cake and 0,5-on syrup)
- flour - 170 Grams (80 g per each cake + 2 tablespoons per cream)
- Vanillin - - To taste
- starch - 4 items. spoons (2 for each cake)
- gelatin - 1 piece
- baking powder - 2 teaspoons (1 for each cake)
- Butter - 120 Grams
- water - 120 milliliters
- cocoa - 1 Art. a spoon
- milk - 2 cups
- lemon - 1 piece
- milk chocolate - 100 Grams
- bananas - 2 pieces
- kiwi fruit - 2 pieces
- orange - 1 piece
- apple juice - 100 milliliters
Let's start with a vanilla crust. We cover the baking tray with paper and lubricate with margarine. Then combine flour with starch, vanillin, baking powder and sift. We'll grab eggs with sugar, add flour and mix. Carefully spread the dough on a baking sheet and distribute it evenly over the entire surface. Bake for 10-12 minutes at a temperature of 180 degrees. Now we are also preparing a dark cake. To do this, add cocoa to the dough among other ingredients. When the cakes are cold, roll them into a roll, and each roll is cut into 4 identical rolls. It's time to take care of the cream. Milk, eggs, flour and sugar are mixed in a saucepan. We put on a small fire and cook, stirring constantly, until it thickens. Then, remove the cream from the heat and cool well. The softened butter is beaten and gradually, adding a cream, we mix up to a homogeneous mass. Now the turn of the syrup for impregnation: in a saucepan pour sugar, pour in water and mix. Bring the syrup to a boil and cool. Add the juice of lemon and mix. Finally, we collect the cake. To do this, carefully unfold the vanilla roll, soak it with syrup, apply cream and sprinkle it with previously rubbed chocolate. Then turn the chocolate roll. Do the same thing, plus lay out on its plane cut into slices of banana. Now the jewelery part. Fold the vanilla roll and wrap it with chocolate. So do with all the rolls, and then they add the cake. The remaining cream well spreads the surface and sides of the cake. Now we are preparing the decoration. Gelatin soak in juice and cook according to the instructions. Kiwi and orange thinly sliced. Creatively lay the fruit on the surface of the cake and fill it with a gelatin solution with a teaspoon. We decorate the sides of the cake with chocolate chips. We put the cake in the refrigerator to freeze the jelly for half a day (hours 12). Bon Appetit!
Servings: 4