Ingredients

- 1/4 cup of hot water
- 2 grains of egg yolk
3 grains of eggs
- 1/4 cup of cocoa powder
- 2 tablespoons of white corn flour ( Sonbolat El Forat)
A pinch of salt
- olive oil (as needed)
- 50 grams of butter
- 1/2 cup of sugar

Filling amounts

1 teaspoon of vanilla
40 grams of starch (free of gluten)
80 grams of sugar
400 milliliters of milk (gluten free)
150 grams of whipped cream (gluten free)
1/4 cup of canned cherries
2 tablespoons of grated chocolate for decoration

How to prepare

Prepare an oven tray and cover it with parchment paper, then brush it with a little olive oil and sprinkle it with a small amount of cocoa powder.
Preheat the oven at 200 degrees Celsius.
Put cocoa powder, white corn flour ( Sonbolat El Forat) and salt in a bowl and mix the ingredients.
Place the eggs in the bowl of an electric mixer, then add the sugar and mix.
Add the egg yolks and hot water to the previous ingredients, while continuing to whisk to obtain a mixture of thick texture and dissolve the sugar completely.
Add the flour and cocoa mixture to the previous mixture and mix the ingredients using the wire bat until a mixture of homogeneous texture is formed.
Add the melted butter to the mixture and mix the ingredients again until they are homogeneous.
Pour the cake mixture into the tray and place in the oven.
Leave the tray in the oven for five to seven minutes, until the mixture has softened.
The tray comes out of the oven and then we cover the cake so that it does not dry.
The filling is prepared by placing the milk (gluten free) in a pot on the stove, then adding the starch (gluten free) and stirring the ingredients until the starch dissolves.
Add the vanilla and sugar to the milk and starch mixture and mix the ingredients until the mixture becomes thick.
Remove the mixture from the heat and leave at room temperature until it cools down, then put it in the refrigerator.
The mixture of milk and starch is removed from the refrigerator and whipped cream (gluten free) is added to it, then the ingredients are whisked using a wire whisk until the filling is homogeneous.
Spread the cake on the surface of the table and brush its face with cream.
Spread the canned cherries over the cream, then roll the cake using the towel in the form of a cylinder.
Cover the cake roll with cling film, then put it in the fridge and leave it until the cream filling cools.
The cake is taken out of the refrigerator, the towel and cling film are removed, then chocolate is sprinkled on its face and it is ready to be served