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@farangizbonu20117: #CapCut #rekamendatsiya #rekamendatsiya #rekamendatsiya #rek

Farangizbonu2011
Farangizbonu2011
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Wednesday 03 December 2025 15:31:35 GMT
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FERRERO ROLL CAKE BITES #food #recipe #chocolate CAKE BATTER 5 eggs (m) 100 g dark brown sugar 8 g vanilla sugar (1 sachet) 25 ml sunflower oil 90 g all-purpose flour 20 g cocoa powder FILLING 250 g mascarpone 200 g chocolate spread COATING 250 g milk chocolate 15 g hazelnuts, chopped Prepare all the ingredients. Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy. Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy. Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through. Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes. Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside. Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered. Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm. Melt the milk chocolate using a double boiler. Stir the chopped hazelnuts into the melted chocolate. Using a sharp knife, cut the cake into equal slices. Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.
FERRERO ROLL CAKE BITES #food #recipe #chocolate CAKE BATTER 5 eggs (m) 100 g dark brown sugar 8 g vanilla sugar (1 sachet) 25 ml sunflower oil 90 g all-purpose flour 20 g cocoa powder FILLING 250 g mascarpone 200 g chocolate spread COATING 250 g milk chocolate 15 g hazelnuts, chopped Prepare all the ingredients. Place the eggs, dark brown sugar, and vanilla sugar in a large bowl. Beat for 7–10 minutes on the highest setting, or until the mixture is light and fluffy. Add the sunflower oil and mix briefly. Sift the flour and cocoa powder over the batter. Gently fold them into the batter. Do not mix for too long, so the batter remains light and airy. Line a baking sheet with parchment paper and lightly grease the parchment paper. Spread the cake batter evenly over the baking sheet. Place the cake in a preheated oven at 200°C (390°F). Bake for 7–10 minutes, or until the cake is cooked through. Remove the cake from the oven and immediately place a clean, damp tea towel over it. Carefully turn the cake and remove the parchment paper. Immediately roll up the warm cake using the tea towel or a sheet of parchment paper. Rolling the cake while it is still warm helps prevent it from cracking later. Let the rolled cake chill in the refrigerator for at least 30 minutes. Meanwhile, beat the mascarpone together with the chocolate spread until smooth. Set aside. Remove the rolled cake from the refrigerator and carefully unroll it. Spread the mascarpone filling evenly over the cake, leaving the edges slightly uncovered. Roll the cake tightly. Wrap the rolled cake in parchment paper and refrigerate until thoroughly chilled, so the filling remains firm. Melt the milk chocolate using a double boiler. Stir the chopped hazelnuts into the melted chocolate. Using a sharp knife, cut the cake into equal slices. Coat each slice of cake with the chocolate mixture. Place the slices on a sheet of parchment paper and refrigerate until the chocolate coating has completely hardened. Keep the chocolate bites refrigerated before serving.
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