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Materials:
Roll materials:
500 gr. FiorFiore "Morbido" Sponge cake and roll cake mix
400 gr. Egg
100 gr. Water
50 gr. Sugar
Whisk FiorFiore Morbido Mix for 12- 13 minutes with a mixer, firstly in medium and then high cycle. Bake the prepared mix in oven for 5- 6 minutes at 200C (to be preheated).
Crème Materials:
1 Liter Decor Up Vegetable liquid whipped crème
2 Bananas
Coconut
Beaten walnut
Preparation of Roll:
Whisk the Mix for 12- 13 minutes with a mixer, firstly in medium and then high cycle. Bake the prepared mix in oven for 5- 6 minutes at 200C (to be preheated). When the cake is baked, make a slight roll by means of an oily paper while it is still hot. Cover a wet cloth on the wrapped oily paper and rest the cake. (If you wrap it firmly, the cake may be torn)
Preparation of Crème:
1. Take 1 Liter Décor Up Vegetable Liquid whipped crème you previously cooled in the refrigerator (not in the freezer) in a cup and whisk it with a mixer for 4 minutes in medium cycle. When the Décor Up vegetable liquid crème becomes dense and homogeneous, stop whisking and put your crème away to use later.
2. Open the roll when it becomes warm. Spread plenty of the Décor Up vegetable whipped crème on it (about two third of it must be spread inside the roll). Put 2 bananas lengthwise inside of your roll and wrap the cake in roll in two steps (crème will flow from sides; take it with a spoon and spread on the cake). Spread the crème around the roll.
3. Spill beaten walnut and coconut on it, cool it in the refrigerator and then service.
Have a nice meal...
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