- Egg yolk - 5 pieces
- Vanilla Sugar - 4 Teaspoons
- Egg white - 3 pieces
- Potato starch - 65 Grams
- Cocoa powder - 25 Grams
- Orange peel - 1 teaspoon
- Sugar sand - 150 Grams
- Chocolate - 50 Grams
- Wheat Flour - 50 Grams
- Baking Powder - 5 Grams
- Milk - 200 Milliliters
- Mascarpone - 250 Grams
We beat the yolks at medium speed until the weight has gone white. Then add the sugar and whisk until the sugar dissolves. Chocolate grind and sift. Large pieces of chocolate that remain in the sieve, we leave to decorate the roll, and chopped chocolate into chocolate will be used to prepare the dough. Whisk the whipped with salt until thick foam, then add sugar and whisk until the sugar dissolves. Mix chocolate dust, flour, starch, 1 tbsp. cocoa and 1 tsp. baking powder. The resulting dry mixture is added to the yolks, rubbed with a mixer at medium speed, then add the protein mixture and continue to whisk at medium speed until uniform. When the dough becomes homogeneous, pour it evenly into the baking tray, covered with parchment paper. Oven reheat to 200 degrees, put a baking sheet in it and bake the dough for 10-12 minutes. We take the cake from the oven, turn it together with the paper into a roll. We wait until it has cooled down to room temperature, and we send it to the refrigerator. Now we will deal with the cream. Whisk the two yolks with vanilla sugar and 1 tbsp. starch. Add in the yolk mixture boiled milk with sugar and grated zest of one orange. We put a saucepan with this mass on a slow fire and, stirring, bring to a thickening. We remove the finished cream in the refrigerator, and then rub it together with mascarpone. We extract the sponge cake from the fridge, spread it with the resulting cream and roll it back into the roll, but now - without paper. We lay the roll with the seam down on the plate and send it to the refrigerator to soak for at least 1 hour. Then roll can be served by decorating the remaining pieces of chocolate and watering the remaining third cream. Pleasant!
Servings: 8-9