Eat and drink, but waste not by excess (Al-A'raf 31)
Banu Atabay's Mütevazı Lezzetler® Turkish cooking recipes

Cream Cake Recipes


Rolled Pastry with Cocoa (Cream Cake Recipes)

Banu Atabay's Kakaolu Rulo Pasta
Main Page » Cream Cake Recipes » Rolled Pastry with Cocoa


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Rolled Pastry with Cocoa



Instructions:
# Whisk the eggs with granulated sugar until the mixture turns white, add yogurt, vegetable oil, flour, vanilla, baking powder, cocoa in it and mix to get a smooth mixture.
# Grease a small rectangle shaped oven tray, and pour the cake mixture on it.
# Cook in the oven, which is preheated to 347 F for a while, for 30 minutes.
# Reverse the cake on a paper while it is still hot, make a roll by the help of the paper before it starts to cool down, and then let it cool down.
# Flatten the cake slowly and take paper off.
# Whisk the icing sugar with 1 cup cold milk, add cocoa.
# Pour half of the cream on the flattened cake, and flat the cream, place the banana in the middle and roll the cake again.
# Cover the cake with the remaining cream, drizzle finely sliced hazelnut pieces all over. Refrigerate for about 4-5 hours.


Note: You can cook a circle shaped cream cake with the ingredients of the rolled cream cake.


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2 eggs
1 cup + 1 tbsp flour
3/4 cup granulated sugar
2 tbsp yogurt
2 tbsp vegetable oil
1 + 1/2 tbsp cocoa
1 pack vanilla
1/2 tsp baking powder
2 bananas
1/3 cup finely sliced hazelnut

For Cream:
1 pack icing sugar
1 cup milk
1 tbsp cocoa