Meringue roll with chocolate cream
Recipe:
180 - 190 g egg white (from 6 medium eggs),
260 grams of sugar,
1 packet of vanilla sugar,
25 grams of corn starch,
a pinch of salt,
a pinch of citric acid.
The size of the layer is 31 X 39 cm.
Baking temperature 150 - 155 degrees,
baking time 35 - 40 minutes.
Cream:
50 - 70 g chocolate (70%),
200 g cream (33%),
50 g powdered sugar
