Czech roll
Description
Czech roll takes two hours to prepare, but it brings immense pleasure when enjoyed with tea. In the last photo, the roll is coated with a mixture of melted butter (30 g) and melted chocolate (50 g). For best results, place the Czech roll in the refrigerator for an hour to allow all ingredients to set.
Instructions
- 1
Step 1
To prepare the cream, first make the milk syrup. For this, mix sugar and 3/4 cup of milk, bring to a boil, then add starch and cook until the syrup thickens. Then cool to room temperature.
- 2
Step 2
While the syrup is cooling, prepare the sponge cake roll. Sift the flour together with the cocoa powder. Separately, beat the eggs with sugar.
- 3
Step 3
Add flour and cocoa to the eggs. Mix well.
- 4
Step 4
Spread the resulting sponge cake onto a baking sheet (25 by 35 cm) and bake in the oven for 15 minutes at 190 degrees.
- 5
Step 5
Then the sponge cake needs to be cooled to room temperature. In the meantime, beat the butter until white and fluffy, and continue beating while gradually adding the milk-starch syrup. At the very end, add cocoa and cognac. Beat everything together.
- 6
Step 6
Place the cooled biscuit on baking paper with the bottom side up and remove the paper on which the biscuit was baked.
- 7
Step 7
Place a layer of cream on the sponge cake layer.
- 8
Step 8
Spread evenly.
- 9
Step 9
Roll up the Czech roll.