Jaffa roll

I love jaffa biscuit, I made it a couple of times and always thought about how it would look like a roll, but I always hesitated about the cream… ..what day did I have the will and made with this chocolate cream… I can tell you I didn't regret it :)

Preparation steps

Cabbage It is best to make the jelly first to harden well. Prepare a baking tray or tray with a flat bottom (which is the same size as the tray in which you will bake the biscuit for 4 eggs) and line with baking paper. Put the gelatin in five tablespoons of water to ten minutes to swell. Freshly squeezed juice and orange syrup with two or three teaspoons of sugar to warm up, when it starts to boil put gelatin, remove from heat and stir well. Then pour into a pre-lined pan. a couple of hours to tighten.
Biscuit Mix the ingredients one by one in order and bake. When it is done, remove the paper from the biscuit and wrap it in a cloth like a roll to hold its shape.
Cream Steam the egg yolk with the sugar, stirring constantly when it is ready, remove from the heat and immediately stir in the cooking chocolate until it melts. When the cream has cooled down a bit, whisk the margarine. Stir until finely creamy.

Serving

Unroll the biscuit, turn it over on the jelly and slowly remove the paper from the jelly. Then carefully spread the cream over the jelly. When it is done, coat it with chocolate glaze.

Ingredients

Biscuit

4Belanca
4 tablespoonsSugar
1Zumanjac
3 tablespoonsOils
2 tablespoonsWater
5 tablespoonsFlour
to the tip of the legBaking powder

Jelly

3 dclFreshly squeezed orange juice
2 dclOrange syrup
2-3 tablespoonsSugar
1 bagGelatin (for half a liter of liquid)
five tablespoonsWater

Cream

4Zumanjca
4 tablespoonsSugar
100 grMargarine
60 grCooking chocolates

Glaze

100 grCooking chocolates
3 tablespoonsOils

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