Baking tray 34×38
Preheat oven to 190°C.
1 Prepare the chocolate sponge cake.
Separate the whites from the yolks.
Add salt to the proteins, and beat with a mixer until soft fluffy foam.
Add vanilla sugar and pour sugar in small portions, continue to beat until strong peaks and complete dissolution of sugar.
2 Egg yolks, add one at a time to the beaten whites and beat until smooth.
Add vegetable oil, milk, mix.
3 Mix flour with baking powder and cocoa, sift into the egg mass.
4 Stir gently so that there are no flour lumps and keep a fluffy mass of whipped proteins.
5 Line a baking sheet (size 34×38) with parchment paper.
Pour the batter in and smooth it out gently so that the dough layer is even.
Bake a biscuit at a temperature of 190 degrees for 12-15 minutes, focus on your oven.
During baking, the oven must not be opened for the first 10 minutes, otherwise the biscuit will fall off.
When pressed with a finger, the dough will spring up, dry upwards, which means the biscuit is ready.
6 Remove the finished biscuit from the oven, separate the paper from the edge of the biscuit while it is hot and leave the biscuit to cool.
7 Prepare the syrup for soaking the biscuit.
Mix sugar and water in a saucepan.
We put the saucepan on the stove and bring to a boil, remove from the stove and let cool.
8 Prepare the cream.
Cream butter at room temperature, softened, beat with a mixer until airy light mass.
Add condensed milk, also at room temperature, in small portions and beat until smooth.
9 Next, add cocoa, mix, then beat with a mixer until smooth.
If desired, add a teaspoon of cognac or a couple of drops of rum essence.
It turns out a beautiful chocolate cream.
10 Turn the cooled biscuit onto a clean sheet of parchment paper and carefully remove the paper.
We soak the biscuit with syrup over the entire surface.
We spread the cream. Roll up using paper.
Put the roll in the refrigerator for 1 hour to stabilize the cream.
11 Brush the top and sides of the roll with a thin layer of apricot jam.
Put in refrigerator for 30 minutes.
12 Prepare the frosting.
Heat chocolate (if you have chocolate in bars, it needs to be broken) and butter in a microwave oven, in short pulses of 10-15 seconds, the main thing is not to overdo it, otherwise the chocolate will curdle.
Stir until smooth so that the chocolate is completely dissolved.
13 Pour the icing in the center along the entire length of the roll.
We put it in the refrigerator so that the icing grabs a little, put the cooled icing in a pastry bag and decorate the top of the roll with the inscription and stripes.
Place in the refrigerator to completely set the frosting.
14 Prague roll is ready! Bon appetit!