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Separate the egg whites from the yolks.
Mix all the egg whites and add the sweetener or sugar in the rain.
Add the three yolks one at a time and mix carefully. We give up the mixer and use a spatula to incorporate in the rain: starch, flour, walnut with biscuits, vanilla essence, orange peel and baking powder. Mix everything carefully with wide movements from bottom to top. We put the composition in a stove tray with baking paper and put it in the preheated oven at a temperature of 180 degrees for 15-20 minutes until it passes the toothpick test.
After the pandispan sheet is baked, take it out of the oven and while it is still hot, roll it with the tight baking paper and wrap it in a clean kitchen napkin. Let it cool.
Mix 200ml of liquid vegetable cream until you get a firm cream that has increased its volume.
We open the pandispan sheet, it is very slightly warm close to room temperature and we put the apricot jam, we spread it all over the sheet evenly, we wait 5 minutes for the foil to pull the jam a little and we return with whipped cream on top which we spread with a uniform spatula . We start rolling the pandispan sheet but without the baking paper which we gradually peel off by rolling the sheet with whipped cream. The roll is put in a food foil, tightened at the ends and left to cool. The next day we dress it in a cream made of chocolate and sour cream (we heat the sour cream and pour it over the chocolate, let it melt for 2 minutes and mix very well.) At the end we decorate with grated milk chocolate or ornament as you like.