Colorful jafa roll - Sandra Stojiljković Cvetković
Colorful jaffa rollt - Jaffa biscuit is a favorite sweet of many of us, and it gives a special taste when preparing the dessert.
Colorful jafa roll - Sandra Stojiljković Cvetković
- For the black crust:
- 5 eggs
- 10 spoon of sugar
- 5 tablespoon flour
- 1/2 bag of chocolate pudding powder
- 1 teaspoon of baking powder
- For a light crust:
- 5 eggs
- 10 spoon of sugar
- 5 tablespoon flour
- 1/2 bag of vanilla pudding powder
- 1 teaspoon of baking powder
- Ingredients for the filling:
- 700 ml milk
- 10 spoon of sugar
- 6 spoons of density
- 250 grams of margarine
- 1 box of Jaffa biscuits
- 100 grams of white chocolate
- 3 tablespoons of the white part of Eurocream
- 3 tablespoons of the black part of Eurocream
- a spoonful of plum jam
- For decoration:
- 2 bags of whipped cream
- some grated chocolate
- Beat egg whites separately with 5 spoons of sugar until stiff. Then beat the egg yolks with 5 spoons of sugar, then combine both mixtures. Add flour, pudding and baking powder. Smooth the mixture with a spoon, spread it on a tray lined with baking paper and bake for about 20 minutes at 180 C. Roll the baked crust together with the paper while it is still warm.
- Repeat the procedure with the yellow crust, only instead of chocolate pudding, put vanilla pudding.
- Pour milk into a saucepan on the stove and add sugar to it, then stir. Mix the mixture separately with a little water and pour it into the boiling milk, stirring constantly, until the mixture becomes thick. Remove from heat and let cool. Mix in the cooled margarine and divide the mixture into two parts. In the first part, put black euro cream and jafa biscuit cut into small pieces. Put white Eurocream and melted and cooled white chocolate in the second part. Then unroll both peels and separate them from the paper carefully.
- Place the black crust on the tray, and spread the white filling on it.
- Put the yellow crust over the white filling, spread it with plum jam, then spread the black filling over the jam (a little more than half, and set aside the rest to cover the entire roll).
- Gently twist both crusts into a roll. Cover the entire roll with a separate part of the filling, then apply whipped cream and decorate as desired.
Sandra Stojiljković Cvetković
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