Tiger roll
The roll is decorative, besides delicious chocolate filling and biscuit like foam, and more importantly, for impatient people like me, it cools down quickly and the cream tightens, so you don't have to wait long for a tasting :)))))))
Preparation steps
- For the filling, heat the sour cream to boiling and then melt the diced chocolate in it, leave it to cool with occasional stirring at room temperature.
- For the biscuit, whisk the egg whites with a pinch of salt into the solid snow and set aside
- Whisk the egg yolks with the sugar, vanilla and lemon zest, add the flour mixed with the color and mix well, add 2 tablespoons of beaten egg whites and mix well with a mixer, and finally gradually add the remaining egg whites and mix with a spoon, slowly folding the mixture from bottom to top to remains airy (if mixed quickly the mixture will shrink and the biscuit will be hard and tough)
- Separate 2 tablespoons from the mixture and mix with cocoa. Pour into a freezer bag, cut off the top and make tiger patterns on the baking paper. (Coat the baking paper thinly with oil, I didn't, so I had a finely baked crust left on the paper that I really needed for the color of the tiger) bake for 2 minutes. in an oven preheated to 200 C Remove the biscuits from the oven and pour the yellow mixture, flatten a little and bake at 200 C until slightly browned
- Take the baked biscuit out of the baking tray, separate it from the paper and fold it into a roll together with the baking paper, so that the striped patterns come across
- Coat the cooled biscuit with the cooled cream, fold it into a roll again, wrap it in a cloth and put it in the fridge to cool down a bit more.
