Rolo Cake

Rolo Cake
(1)

Base 1:

2 eggs

100 g sugar

35 g flour

35 g potato starch

1/2 tsp baking powder

Whip the eggs and sugar together until slightly stiff. Gently fold in the rest of the ingredients. Bake at 225°C for 10-15 minutes.

Base 2:

2 egg whites

1 dl sugar

1/2 dl powdered sugar

1/2-1 cup rice crispies

Whip the egg whites until stiff. Add the sugar and then fold in the rice crispies into the stiff mixture.

Filling:

1/2 l whipped cream

1 tsp vanilla sugar

Frosting:

5 rolls of Rolo chocolate melted with a little cream (325 g)

150 g Noakropp chocolate spread on top