Ingredients
The batter
egg
4pc
flour
130g
4.55oz
0.52cup
8.71tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
vegetable oil
40g
1.35fl oz
cocoa
10g
0.35oz
0.67tbsp
baking powder
7g
0.25oz
0.47tbsp
salt
pinch
vanilla sugar
10g
0.35oz
0.67tbsp
red food dye
The cream
mascarpone
300g
10.50oz
1.20cup
20tbsp
whipping cream
150g
5.07fl oz
powdered sugar
60g
2.10oz
4tbsp
Method
The batter
- Beat the eggs with sugar until light and fluffy, for 5-7 minutes.
- Mix flour, baking powder, salt, cocoa and vanilla sugar.
- Pour vegetable oil and dye into the egg mixture, and mix.
- Add dry ingredients, mix everything well with a whisk (do not beat).
- Pour the batter onto a baking sheet covered with parchment, and spread evenly. Bake at 338F (170C) for 10-15 minutes (depending on your oven and on the thickness of the biscuit).
- Take the finished biscuit out, cover with parchment, and turn it over. Remove the lower parchment (on which it was baked), and cover with the clean one. Twist into a roll. Let it cool like this.
The cream
Combine COLD components, and beat until stiff.
Assembly
- Unfold the cooled biscuit, and grease it with the cream evenly (leave a little for decoration).
- Roll into a roll, and refrigerate for 1 hour.
- Then cut off uneven edges and decorate with cream and berries on top.
