Cocoa roll with caramel filling

ingredients

5 pcs egg 7 tbsp fine granulated sugar 7 tbsp semi-coarse flour 2 tbsp lukewarm water 1 tbsp vegetable oil 1 tsp baking powder 2 tbsp Dutch cocoa

Filling:

1 tin salko caramelised 150 g butter

For the biscuit spread:

currant jam

Frosting:

150 g dark chocolate Dr.Oetker small white decorations Dr.Oetker

progress

Excellent roulade suitable for the Christmas table:))

1.

Cake: In a dry bowl, beat the egg whites with a pinch of salt, add the sugar, egg yolks one at a time, water, oil, sifted flour mixed with baking powder and cocoa. Bake on a deep baking tray on baking paper. Baking sheet size 30×40 cm. Temperature 180°C for 20 minutes. Roll up with the paper and leave to cool.

2.

Filling: Beat room temperature butter, add salk in batches and combine.

3.

Remove the paper from the sponge cake. Unroll the roll, spread with jam and filling.

4.

Reserve some of the filling to spread on the surface of the roll and top with melted chocolate icing.

5.

White small decorations are sprinkled over the surface while it is still hardening. Refrigerate. Slice and serve. Enjoy!