Milka roll

Ingredients

  12 people

• 7 eggs

• 75 g of sugar

• 60 g flour

• 5 g of baking soda

• 1 tablespoon chocolate powder

• Ingredients for coating rolls:

• 4 tablespoons heated apricot jam

• Ingredients for chocolate filling:

• 400 ml of whole milk

• 60 g flour

• 30 g density

• 1 teaspoon vanilla paste or 1 sachet vanilla sugar

• 75 g of sugar

• 4 eggs

• 40 g of white and brown chocolate

• 225 g butter, room temperature

• decoration of your choice

Preparation

1.

Let all your ingredients be at room temperature.

Separate the egg yolks from the egg whites while they are still cold, so they separate more easily and only then leave them to stand at room temperature.

Whisk the egg whites with a pinch of salt and šne and set aside.

Whisk the eggs with the sugar into a thick and light mass.

Mix and sift the flour, chocolate powder and baking soda and add a little to the beaten egg yolks to combine everything.

Finally, manually and very carefully mix the egg whites into the chocolate mass.

Tray, size 42cm X 30cm, or similar size sprinkle lightly with a little water and over put baking paper, which you cut to cover your bottom and sides. Pour in the whipped mass and flatten. Tap the baking tray on the work surface so that the bubbles come out of the dough.

Bake in a preheated oven at 180 ° C without a fan for about 20 to 25 minutes or until the top is slightly browned.

2.

Take out the baked roll and turn it over on a kitchen cloth, carefully remove the baking paper and wrap it in a roll and leave it to cool.

While the roll is cooling, heat the apricot jam, but keep it smooth, without pieces of fruit and set aside.

3.

Put 350 ml of milk in a small pot to heat.

In a bowl, beat the eggs with the sugar, (separate the yolks from the egg whites), add 50 ml of milk, vanilla and the combined density with the flour.

When the milk has boiled, pour the egg mass and cook until it thickens, about 5 minutes, stirring constantly with a wire and take care not to burn yourself.

Remove from the heat, over put a transparent foil so as not to form a crust on the cream and leave to cool

4.

Whisk the butter into a frothy mass and pour the prepared cream, which has previously cooled, spoon by spoon into the butter and whisk well with a mixer each time so that you do not have pieces of non-whipped cream.

If you still happen to have pieces of non-whipped cream, it is best to whip such cream with a stick mixer and leave it to cool.

Divide the cream in half.

Melt both chocolates in steam or in the microwave, but be very careful when melting it in the microwave so that the chocolate does not clump. I melted on steam.

Add one chocolate to half of the whipped cream and the other to the other part.

Set aside.

5.

Unroll the roll and whoever wants, can separate the upper skin from the roll, I did not.

Coat with heated apricot jam and leave for 5 minutes for the peel to absorb the jam.

6.

Coat the roll first with white filling, then pour the brown filling all over the white filling and very carefully, so as not to smear the fillings, spread over the white filling.

Wrap the roll again and transfer to the tray from which you will serve.

I left a part of the brown filling so I coated the roll on top and sprinkled it with chocolate crumbs.

You decorate the way you want, the choice is yours.

It is best to make the roll the night before and keep it fresh for a few days in the fridge, just cover it well with transparent foil.

Cut into pieces about 2 to 3 cm thick and serve.

1. Pleasant!