Elephant's Tear Roll Cake

A new and popular cake among the masses! Cook it too, on holiday or just like that. The Elephantʼs Tear cake is a beautiful roll with an original design. The cream and dough, by the way, can be changed, because... This recipe cannot be called classic. Most likely, it turned out due to a lucky mistake by some hostess. And thank God! It is delicious!
cook time: 2h
Ruby Colston
Elephant's Tear Roll Cake

Nutrition Facts (per serving)

318
Calories
18g
Fat
35g
Carbs
4g
Protein

Ingredients (6 portions)

Dough:

Chicken eggs 6 pc
Powdered sugar 300 g
Cocoa 40 g
Wheat flour 60 g
Baking powder 1 tsp

Impregnation:

Water 100 ml
Sugar 100 g
Cognac 1.5 tbsp

Cream:

Powdered sugar 150 g
Milk 150 g
Walnuts 150 g
Butter 250 g

Glaze:

Butter 30 g
Chocolate 100 g
Cream 60 g

More:

Bananas 3 pc

Recipe instructions

Step 1

Step 1
For the dough, mix flour and cocoa.

Step 2

Step 2
Add baking powder and mix well.

Step 3

Step 3
Sift the mixture.

Step 4

Step 4
Separate the eggs into whites and yolks.

Step 5

Step 5
Beat the yolks until fluffy.

Step 6

Step 6
Without ceasing to beat, add the powder in portions.

Step 7

Step 7
Without ceasing to beat, add one yolk at a time, mixing well each time.

Step 8

Step 8
While whisking continuously, add the flour and cocoa mixture into the dough. The dough is ready.

Step 9

Step 9
Line a baking sheet with parchment, grease it with butter if necessary and lay out the dough.

Step 10

Step 10
Level the dough with a spatula and bake. Temperature 180 degrees. Time — from 10 to 15 minutes.

Step 11

Step 11
Remove the parchment from the finished cake and fold the cake in half, placing a rolling pin wrapped in a damp towel inside.

Step 12

Step 12
Press down a little and leave to cool.

Step 13

Step 13
To soak, pour water into the saucepan.

Step 14

Step 14
Add sugar to the water.

Step 15

Step 15
Let it boil. The syrup is ready.

Step 16

Step 16
Add cognac when the syrup has cooled. You can take vodka, rum or other alcohol. Although children are advised not to use this impregnation, all GOST cakes contain it, we ate such cakes throughout our childhood. Therefore, mothers will decide for themselves whether to take alcohol for impregnation or not.

Step 17

Step 17
To prepare the cream, place the milk on the stove and bring to a boil.

Step 18

Step 18
Add nut crumbs to the milk and brew for 1-2 minutes. Leave some of the nuts to decorate the cake.

Step 19

Step 19
Remove from heat and let cool.

Step 20

Step 20
Add powdered sugar to soft butter.

Step 21

Step 21
Beat the butter and powder.

Step 22

Step 22
Add the nut mixture to the butter in portions.

Step 23

Step 23
Beat well each time. Place the finished cream in the refrigerator for half an hour.

Step 24

Step 24
Coat the cake with impregnation.

Step 25

Step 25
Spread all the cream onto the crust.

Step 26

Step 26
Spread the cream evenly over the crust, leaving the long edges free.

Step 27

Step 27
Place a banana in the center.

Step 28

Step 28
Fold the cake in half.

Step 29

Step 29
For the glaze, break the chocolate into a bowl.

Step 30

Step 30
Add soft butter to chocolate.

Step 31

Step 31
Add hot cream.

Step 32

Step 32
Place in a steam bath and stir constantly.

Step 33

Step 33
Bring the mixture until smooth.

Step 34

Step 34
The glaze is ready.

Step 35

Step 35
Cover the cake with frosting.

Step 36

Step 36
Decorate the cake with nut crumbs or whatever you like.

Additional rubrics

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