Cooking description:
Czech roll is made within two hours, but it brings great pleasure when drinking tea. In the last photo, the roll is greased with a mixture of melted butter (30 g) and melted chocolate (50 g). For the best effect, put the Czech roll in the refrigerator for an hour to freeze all the ingredients.
Purpose: For children / For an afternoon snack / For a festive table / Inexpensive
Main ingredient: Dough
Dish: Desserts
Cuisine geography: Czech
Ingredients:
- Eggs - 3 Pieces (all subsequent ingredients are for biscuit:)
- Flour - 75 Grams
- Cocoa powder - 15 Grams
- Sugar - 90 Grams
- Oil - 120 Grams (All subsequent ingredients are for cream)
- Sugar - 90 Grams
- Milk - 90 Grams
- Starch - 13 Grams
- Cocoa powder - 5 Grams
- Cognac - 1 Teaspoon
Servings: 6-7
How to cook "Czech roll"
To prepare the cream, you must first prepare the milk syrup. To do this, mix the sugar and 3/4 cup of milk, bring to a boil, then add the starch and cook until the syrup thickens. Then cool to room temperature.
While the syrup cools down, prepare a roll biscuit. Sift flour together with cocoa powder. Beat eggs with sugar separately.
Add flour and cocoa to eggs. Mix well.
Spread the resulting biscuit on baking paper (25 by 35 cm) and send it to bake in the oven for 15 minutes at 190 degrees.
Then the biscuit needs to be cooled to room temperature, so in your free time you should beat the butter until whiteness and fluffiness and continue beating, gradually adding milk-starch syrup. At the very end, add cocoa and cognac. Beat everything.
Put the cooled biscuit on the baking paper with the bottom side up and remove the paper on which the biscuit was baked.
Put a layer of cream on the biscuit layer.
Smear evenly.
Roll up Czech roll.