Chocolate Roll

Ingredients

4 eggs

75 g flour

40 g cocoa powder

75 g sugar

A pinch of salt

1/4 tsp baking powder

1/4 tsp vanilla extract

Citric acid

Irish Cream liqueur

Chocolate cream mix

Preheat oven to 180 degrees Celsius, line a baking sheet with parchment paper, and grease with butter. Beat the egg yolks with sugar until white. Sift the flour, cocoa powder, vanilla extract, and baking powder over the top, and mix until smooth.

Whisk the egg whites with salt and citric acid until stiff. Gently fold into the yolks with a spatula or spatula. Place the dough on a baking sheet, spread it out to a thickness of at least 1 cm, and bake for 5-8 minutes, until a firm crust forms on the surface. It's important not to overcook the cake.

Invert the finished cake onto a clean towel and carefully remove the parchment paper. Then roll it up and let it cool.

Meanwhile, prepare the frosting as directed on the package. You can make the frosting using whipped cream, cream cheese, butter, and condensed milk.

Carefully unroll the cake. You can soak the cake in liqueur or any other alcohol, spread the frosting, set aside a little for decoration, roll it up again, transfer it to a serving dish, and decorate the top with frosting using a pastry bag. Refrigerate the cake for a few hours.

Enjoy!