Biscuit Roll Cake
Ingredients for Biscuit Roll Cake Recipe
2 packs of cocoa or plain biscuits
50 grams of butter
1 tea glass of granulated sugar
1 glass of water Milk
1 tablespoon full of cocoa
1 packet of vanilla
For the intermediate layer:
1 pack of plain whipped cream
1 glass of cold milk
2 cups of coconut
Biscuit Roll Cake Recipe Preparation
You can decorate it as you wish, it is completely up to you, I decorated it with cranberry, coconut and breakfast chocolate .
First, we heat the butter, milk, cocoa and sugar in a saucepan and melt them.
It does not need to boil, it is enough for the sugar to melt.
We put our biscuits through the robot to be very thin.
We make the whipped cream and leave it in the cupboard to cool further.
We combine the sauce, biscuits and vanilla we prepare in a pot in a bowl and knead it until it becomes like a dough.
We put it on stretch film, cover it with stretch, and open our pasty mixture with the help of a roller.
We remove the stretch on the top floor and spread the whipped cream evenly.
We slowly roll it up.
You can decorate it as you wish.
My most important recommendation is to let our Swiss roll cake rest for at least 4-5 hours.
When the cake rests, it tastes completely different.
Bon appetit ☺️.