Roll With Condensed Milk

Ingredients (for 6-8 portions)

For Roll :

Eggs - 4 pieces

Flour - 80 gr ( 2.8 oz)

Sugar - 100 gr ( 3.5 oz)

Vanilla sugar - 10 gr ( 0.35 oz)

Milk - 70 ml ( 2.3 fl oz)

Coconut oil - 50 ml (1.8 fl oz)

Pinch of salt Cocoa - 0.5 tsp

Lemon juice - 1\4 tsp

For Cream :
Cream 33 % - 150 ml ( 5 fl oz) ( 1\4 pint)

Butter - 50 gr ( 1,7 oz)

Boiled condensed milk - 150 gr ( 5 oz)

Yolks mix with 50 grams of sugar, add milk and coconut oil.

In the blend yolks add flour and mix.

From the total mass of the dough, put 2 tablespoons of dough in a separate container. In this dough, add cocoa and 0.5 teaspoon of milk.

In protein, add a few drops of lemon juice and blend them until soft peaks. When the proteins are whipped into a foam, add 50 grams of sugar and whisk until the protein begin to keep a well-shaped (remember that the proteins are well-beaten dishes should be dry and fat-free and watch out so that the yolk does not get into the protein during separation)

2 tablespoons of whipped proteins are placed in

the dough with cocoa, the remaining proteins are placed in the total volume of the dough.

Put the dough with cocoa on the mold in the form (I used a flat baking sheet pasted with baking paper) of separate spots and baking 1 -2 min 180C\350F\4 gas mark

Remove the dark spots from the oven and top the rest of the light dough and baking 8-10 min 180C\350F\4 gas mark

Take the biscuit from the oven and wrap it immediately in a roll and let it cool completely.

Blend cream 33% until soft peaks.In separate container blend boiled condensed milk with butter,after the blending add cream in boiled condensed milk with butter.

Unfold the cold roll and spread it with cream. Turn it back and put it in the refrigerator for several hours.