Chocolate roll with peanut butter
Ingriedients
Cake
4 eggs
3 tbsp boiling water
125 g granulated sugar
1 vanilla sugar
75 g plain flour
50 g corn flour
20 g cocoa powder
1 tsp baking powder
50 g butter, melted and cooled
Filling
400 ml double cream
165 g crunchy peanut butter
200 g butter
200 g icing sugar
directions
Cake
With a hand-held mixer, beat eggs and water on high speed for a minute to get a pale and foamy mixture. Mix the sugar and vanilla sugar. Add to the egg mixture and mix all together for another two minutes. Incorporate both types of flour with cocoa powder and baking powder. Pour half of it into a bowl with eggs mixture and mix on low speed. Then add the other half and mix it. Add in the melted butter and stir to combine. Use a baking sheet of approx. 35×24 cm and grease it (or lay the baking paper), then pour the batter in it. The batter layer should be about 1 cm thick.
Bake in a preheated oven at 200-220° C, for about 10-15 minutes. Remove the finished cake from the baking tray immediately. Put it on a damp cloth or towel then bend it into a roll. Leave it to cool.
Filling
Beat heavy cream to creamy consistency but not too firm. In another bowl, mix peanut butter with butter and powdered sugar until the mixture is well combined. Then add the previously whipped cream to the mixture and mix until the mixtures are combined. Unroll the cake and cover it with a piece of prepared cream. Then roll the cake and use the rest of the cream and spread it on the outside and decorate it as desired.
