- Eggs - 3 pieces (all the following ingredients are for biscuit :)
- Flour - 75 Grams
- Cocoa powder - 15 Grams
- Sugar - 90 Grams
- Oil - 120 Grams (All the following ingredients are for cream)
- Sugar - 90 Grams
- Milk - 90 Grams
- Starch - 13 Grams
- Cocoa powder - 5 Grams
- Cognac - 1 teaspoon
To prepare the cream, you must first prepare the milk syrup. To do this, mix the sugar and 3/4 cup of milk, bring to a boil, then add the starch and cook until the syrup thickens. Then cool to room temperature. While the syrup is cooling down, we are preparing a roulette biscuit. Sift flour with cocoa powder. Separately beat eggs with sugar. Add flour and cocoa to the eggs. Mix well. On paper for baking (25 by 35 cm) smear the resulting biscuit and send it to bake it in the oven for 15 minutes at 190 degrees. Then the biscuit should be cooled to room temperature, so in your free time you should beat the butter to whiteness and splendor and continue to beat, gradually adding milk-starch syrup. At the very end, you should add cocoa and cognac. All the whip. The cooled biscuit is put on paper for baking upside down and remove the paper on which the biscuit was baked. On the layer of biscuit lay a layer of cream. Evenly smear. Roll up the Czech roll.
Servings: 6-7