200 g of whole flour
30 g of sugar
20 g of butter
25 cl of milk
1 pinch of salt
Put the flour in a salad bowl, add the sugar, the egg yolks and the softened butter.
Slowly dilute the whole thing by adding the milk so that there are no lumps.
Beat the egg whites with a pinch of salt and add to the rest, stirring gently.
Cook in a lightly buttered waffle iron.
you can double the ingredients if you want more
200 g de farine entière
30 g de sucre
20 g de beurre
25 cl de lait
1 pincée de sel
Mettez la farine dans un saladier, ajoutez le sucre, les jaunes d’oeufs et le beurre ramolli.
Diluez lentement le tout en ajoutant le lait de manière à ce qu’il n’y ait pas de grumeaux.
Battez les blancs d’œufs avec une pincée de sel et ajoutez au reste en brassant doucement.
Cuire dans un gaufrier légèrement beurré.
vous pouvez doubler les ingrédients si vous voulez plus
100 grams almond powder
30 grams flour
80 grams powdered sugar
1 teaspoon honey
3 egg whites
2 tablespoons granulated sugar
20 grams melted butter
Pinch of salt
400 ml whipping cream, cold
150g black chocolate
200 grams apricot jam
Step 1: Making the batter
1- Preheat the oven to 180°C (356°F).
2- In a bowl, place the eggs, almond powder, flour, icing sugar, and honey and mix with a spatula until smooth.
3- In a ‘bain-marie’, place the bowl and continue mixing until warm.
4- Remove the bowl from the bain-marie, and with a hand mixer, whisk until it doubles in size.
5- In a separate bowl, beat the egg whites with a pinch of salt until it becomes fluffy. Add the granulated sugar and beat until it forms firm peaks.
6- Using a spatula, take about 1 tablespoon of the batter and add it to the egg whites, mix together, then add the mixture to the batter and mix.
7- Place the batter on a baking pan covered with parchment paper, spread the batter evenly with a spatula and smooth its surface.
8- Clean the sides of the baking pan and bake in the preheated oven for 15 minutes.
9- Take the cake out of the oven, remove it from the pan, dust with icing sugar and let cool for a while.
Step 2: Prepare the chocolate cream
1- Melt the chocolate in a ‘bain-marie’ and let it cool down completely before using.
2- In a bowl, use the beater to whip the cream until it thickens with firm peaks. Add the dark chocolate and mix with the beater for a few seconds then switch to a spatula and fold in the mixture until you get a smooth chocolate cream.
Step 3: Roll the cake
1- Cut the cake in a strip of 5 centimeters width, lengthwise.
2- Spread the jam on the cake, then spread a thin layer of chocolate cream.
3- Roll the first strip of cake, then stick its end with another strip and continue rolling. Do the same with a third strip.
4- On a flat plate, place the cake roll, then take the remaining strips and roll them around the cake.
5- Place in the refrigerator for 10 minutes.
6- Cover with the rest of chocolate cream, and decorate with cocoa nibs or shaved chocolate.
7- Refrigerate for at least 2 hours before serving.