Chocolate roll “Olenka”
For biscuit will require:
eggs – 4 pieces;
sugar – 3 tbsp. spoons;
vanilla sugar – 1 bag;
flour – 3 tbsp. spoons;
cocoa powder – 1 tbsp. spoon;
vegetable oil (odorless) – 4 tbsp. spoons;
baking powder – ½ tsp;
a pinch of salt;
fat cream (not less than 40%) – 200 g;
sah. powder – 1 tbsp. spoon
boneless prunes – 10 pcs;
Cognac – 50 ml
Prune finely chopped and pour brandy. Leave to soak for at least 3 hours (preferably at night).
For the test, beat the whites, gradually adding 2 tbsp. spoons of sugar and a pinch of salt.
Beat the yolks with the remaining sugar and vanilla. Without stopping beating, gradually pour in the oil.
Gently combine the yolk mixture with proteins.
Sift flour mixed with baking powder and cocoa.
Mix gently, trying to keep volume.
Cover the baking sheet (36×28 cm) with parchment (lightly grease with vegetable oil). Carefully lay out the dough, smooth out.
Bake in a preheated 180 C oven for 15 to 20 minutes until cooked.
Cover the baked layer with a kitchen towel, quickly turn over and remove the parchment.
Gently roll the still hot layer into a roll with a towel. Leave to cool.
For the cream, beat the sour cream with powdered sugar to a thick state. Add prunes, mix.
Cold roll deploy, fluff cream. Roll again. Edge trim.
Roll can be decorated with icing