Ingredients
For the cake
120 grams of flour
120 grams of sugar
4 Eggs
2 tablespoons of Cocoa Powder
½ teaspoons Baking Powder

For the pastry cream
500 milliliters of milk
125 grams of Sugar
4 Eggs
40 grams of Corn Flour
2 strips of lemon peel
1 cinnamon stick

For the caramel sauce
220 grams of Sugar
80 milliliters of whipping cream

1-Crack the cake eggs into a bowl and add the sugar. Beat with the whisk until you obtain a thick white cream. Sift the flour, baking powder and cocoa, and add them to the cream little by little with enveloping movements.

2-Spread the dough on a tray with parchment paper and bake for 8 minutes at 180°. Remove and roll the dough so that it is rounded when cooled.

3-Heat the cream milk together with the lemon peel and cinnamon. When it starts to boil, remove from the heat and let it infuse for a while before straining. Separate the yolks from the whites. In a saucepan, put the yolks together with the sugar and corn flour and beat until creamy.

4-Add the hot milk without stopping stirring. Heat the cream and continue stirring until it thickens and the first bubbles appear. Remove from the heat, cover tightly with kitchen film and leave to cool well in the refrigerator.

5-For the caramel, put the sugar with 50 ml of water in a pan and caramelize over low heat. Meanwhile, heat the cream in a saucepan. Remove the caramel from the heat and carefully add the hot cream. Bring it back to the boil, mix well, pass the sauce through a sieve and let it cool.

6-Unroll the cake, fill it with the pastry cream, roll it again, forming a tight, round curl, and let it rest for a while in the refrigerator.