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Ingredients:
Ingredients for the sponge cake
- 4 eggs
- 12 dag of sugar
- 10 dag flour
- 2 tablespoons cocoa
Ingredients:
- 4 eggs
- 12 dag of sugar
- 10 dag flour
- 2 tablespoons cocoa
Instructions:
1
Whip the egg whites into a stiff egg white mixture and fold in the egg yolks and sugar at the same time. Whisk until the mixture is thick and frothy, then add the flour and cocoa and stir to combine.
2
Pour the batter into the baking tray and place it in a preheated oven at 220 degrees for about 10 minutes.
3
Gradually add the Vanilla Cream mixture (350g) to 1l of milk and mix well with a whisk.
4
Leave the mixture to rest for 3 minutes, then stir again until you have the desired consistency of vanilla cream. You can also add more or less milk if necessary (depending on the desired texture).
5
Spread the cream over the cooled dough and roll it into a roll. Refrigerate for at least two hours. Serve cold. *For smaller quantities, the amount of vanilla cream mixture and milk can be adjusted accordingly. Refrigerate the prepared vanilla cream.
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