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recipe information You need to get your hands on these rolls , in section Worldwide RecipesIce cream roulade:
INGREDIENTS for the cake: 4 eggs salt 120g sugar 90g flour 8g baking powder 30g cocoa powder 1 packet of vanilla essence ice cream, as needed DIRECTIONS 1. Beat together the eggs, salt, and sugar. Add the flour, baking powder, and cocoa powder. 2. Pour the batter onto a sheet pan and bake at 180°C for 9 minutes. 3. Let it cool, then fill with ice cream 4. Roll it up and freeze it for at least 2 hours.
INGREDIENTS for the cake: 4 eggs salt 90 g flour 120g sugar 40g cocoa powder 8g baking powder for the cream filling: 100g sugar 150g coconut yogurt 250g ricotta cheese 100 ml whipped cream 100g shredded coconut DIRECTIONS 1. Beat the eggs together with the eggs, sugar, and flour. Add the cocoa powder and baking powder. Bake at 180°C for 15 minutes. 2. While it cools, start preparing the coconut cream filling. 3. Whip the cream, add the sugar, ricotta, yogurt and the shredded coconut. 4. Cover the sheet cake with the coconut cream and carefully roll it up. 5. Refrigerate for one hour and then garnish with hazelnut spread and more shredded coconut.
No-bake chocolate roulade:
INGREDIENTS for the base: 300g chocolate cake 80ml milk 50g dark chocolate for the filling: 100g butter 200g mascarpone cheese 30ml milk 150g powdered sugar for the garnish: hazelnut spread chopped hazelnuts DIRECTIONS 1. Crumble the chocolate cake, then combine with the milk and dark chocolate. 2. The mixture should be nice and moist, roll it out between two sheets of plastic wrap. 3. Prepare the cream by mixing together the butter, milk, mascarpone cheese and powdered sugar. 4. Spread this cream over the chocolate cake base. Roll it up carefully. 5. Refrigerate, then garnish with hazelnut spread and chopped hazelnuts. You can fill it with any cream you like. If the butter, mascarpone and sugar cream is too sweet for your tastes, try a regular mascarpone cream or use a chocolate custard cream.
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