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Whisk the eggs, caster sugar, vanilla and lemon zest for 6-8 minutes or until it thickens.
Sift the flour and cacao over the eggs mixture in three batches. Use a metal spoon to gently fold the mixture together.
Spread the mixture evenly over greased 40 x 30cm shallow Swiss roll tin lined with baking paper. Place in a preheated oven at 190°C. Bake for 15 minutes or until cake springs back when lightly touched. Remove and set aside to cool down.
Meanwhile, add butter, NESTLÉ Sweetened Condensed Milk and vanilla to a non-stick medium saucepan, cook over low heat for 6 minutes with constant stirring until it thickens. Remove from heat and set aside to cool to room temperature.
Whip the cooled NESTLÉ Sweetened Condensed Milk mixture and the fresh liquid cream using an electric mixer for 6-7 minutes or until it becomes stiff. Place in the fridge to set enough.
Place a new large baking paper on the working table and turn the cake over the same, then remove the old baking paper.
Spread ¾ of the filling mixture on the cake and sprinkle with the toasted chopped almonds. Roll up the cake from the long side and press it firmly. Wrap the cake tightly with the same baking paper and place in freezer until it sets.
Remove from freezer, remove the baking and cut it into 2 pieces. Place one piece over serving platter then cut the other piece to 3 diagonal pieces. Place them over the sides and the top of the long cake roll (use some of the cream filling to stick the pieces of cake on the long cake roll). Spread the remaining cream all over the cake and garnish with the grated chocolate. (Use dolls for garnishing).
Place in fridge again until serving time comes.
Per Portion of 300g
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