New Year's chocolate roll

This New Year's chocolate roll does not taste like store-bought baked goods. This treat will crown your New Year's menu, because it is difficult to come up with a dessert tastier and more appetizing.

Cooking time 50 minutes

Ingredients

Eggs 4 pcs

Sugar 4 tbsp. l.

Cocoa 2 tbsp. l.

Vegetable oil 4 tbsp. l.

Baking powder 1 tbsp. l.

Wheat flour of the highest grade 4 tbsp. l.

Pinch salt.

Butter 10 g

Banana 1 pc

Lingonberry

Wheat flour of the highest grade (for cream) 1 tbsp. l.

Milk 3.2% fat. 120 ml

Vanilla

Sugar 3-4 tbsp l.

Preparation

Divide the eggs into yolks and whites.

Beat the whites until lather. Add sugar and cocoa to the yolks, mix well.

Add whipped egg whites.

Add flour, salt and baking powder in portions. Mix gently and pour in oil a little.

Grease the parchment with butter and cover a baking sheet, pour the dough and smooth.

Bake in an oven preheated to 180 degrees C for 7-10 minutes. Willingness to check with a toothpick.

For the cream, boil the milk.

Break eggs into a bowl, add flour, vanilla, sugar.

Beat well and pour in hot milk.

Transfer back to the pot and put on low heat.

Stir until thickened. Cool the cream.

Remove the finished cake from the parchment on a towel, sprinkle with sugar and roll up, cool.

Unfold the cake layer with cream, put banana and berries.

Wrap and refrigerate for 1 hour.

Cut into portions and serve.

Happy New Year!