-4 eggs
-1/2 cup sugar
-1/2 cup flour
-1/2 cup cornstarch
-1 tsp baking powder
-500gr of Manjar or Dulce de leche
-1 cup chopped nuts
PREPARATION:
1.-In a bowl add 4 egg whites and beat for 2 min, then add the sugar and continue beating
for 2 min. Get a firm meringue.
2.-Add the yolks to the meringue and beat for 2 min, then add the flour, baking powder and cornstarch and incorporate with a spatula or silicone spatula from bottom to
top with slow and enveloping movements, until completely incorporated, avoid
hitting the mixture or beating it.
3.-In a baking tin covered with baking paper and pour all the mixture until
the tin is full. Spread in an even layer. (25x40cm sheet)
4.-In a preheated oven bake at 180ºC for 15-18 min. until golden
(check with a wooden toothpick that it is cooked to the middle, if it comes out dry it is cooked)
5.-Remove from the oven and turn over onto another sheet of baking paper. Peel off the
sheet that was baked, cut the irregular borders with a knife and roll up using the
new sheet. Let it cool.
6.-Once cold, unroll and spread the dulce de leche or manjar covering the entire
sponge cake. If it is very thick and difficult to spread, heat the dulce de leche for 1 min. in
the microwave.
7.-Roll up the filled cake, cover with dulce de leche and chopped nuts or just
sprinkle with powdered sugar and grated coconut. Cut and serve.
Tips: If you don’t have cornstarch, replace it with flour in the same proportion.
If you want a moist cake, you can moisten it with a syrup (1/2 cup of sugar
dissolved in 1 cup of water).
-You can fill it with jam, fruit cream, ganache, Nutella, mocha cream, etc…
-If you want, after filling the cake, take it to the refrigerator to let it set and
then decorate it (points 6 and 7)
-1/2 cup 70gr water in a pot and put the mold with the gelatin for a few seconds in a bain-marie. With this system, it will come out easily.