The Quick Recipes Quick and easy recipes
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Ingredients
1 liter of milk
120 g of plain flour
60 g corn starch
200 g of sugar
2 vanilla sugar
50 g of cocoa
150 g of butter
100 g of crushed biscuits
200 ml of whipping cream
Preparation
Coat a large baking sheet with a thin layer of butter and spread crushed biscuits evenly over the entire surface.
Separate about 250 ml from a liter of milk, put the rest on the fire to boil. In another bowl, mix the flour, corn starch, cocoa, sugar and vanilla sugar and 250 ml of milk with a whisk, and when the milk boils, bring it to a boil. Cook while stirring for a few minutes like a pudding.
Mix the butter cut into pieces into the thick and hot cream and combine with the cream while stirring.
Now carefully pour this mixture over crushed biscuits. Pour evenly and at the end just smooth it slightly with a spoon. It may seem to you that there is too little of this mixture for such a large sheet, but there is enough of it and that’s how it should be. Just be careful not to pour it all at once in the middle of the sheet, because it will be difficult to spread the cream in all directions because of the biscuit layer you spread it on.
Leave it to cool at room temperature, and then in the refrigerator for approx. 30 min.
In the meantime, mix the whipping cream with mixer.
Tako it out from the refrigerator and coat the entire surface with cream. Return to the refrigerator for another hour.
Then cut the surface into 10 rectangles. With the help of a spatula, slowly roll each piece into a roll. You shouldn’t have any problems with gluing if you’ve done everything right so far. Also keep in mind that this is a very delicate and soft dessert so handle it gently. Carefully transfer the rolls to the tray one next to the other and keep in the cold until serving.
