Ice Teler Roll Cake

Ingredients :

• 40 grams of medium protein flour

• 1/2 tsp SP

• 4 eggs

• 2 drops of green dye

• 55 grams of sugar

• 5 grams of powdered milk

• 10 grams of cornstarch

• 60 grams of butter

• 2 tbsp avocado puree

Filling :

• Diced ripe avocado

• 3 tbsp cocopandan sweetened condensed milk

• Whip cream (whisk stiff)

• Diced jackfruit

Ways of making :

• Melt butter. Add avocado puree, mix well. Set aside.

• Mix eggs, SP, sugar, wheat flour, cornstarch, milk powder, and green dye. Mixer until thick, white and traced.

• Gradually add butter and avocado puree, while stirring until blended.

• Pour into a baking sheet that has been smeared with margarine and lined with parchment paper. Flatten the dough.

• Oven at 190 C until cooked, about 25 minutes.

• Remove, turn cake and cool.

• Place the cake onto the paper. Take whipcream, put it in a piping bag, spray it on the edge of the cake. Put avocado and jackfruit in the middle, sprinkle more whipcream on top.

• Gently roll up, refrigerate 10 minutes. Take off the paper. Put it on the plate. Put it back in the fridge for 20 minutes.

• Take 5 tablespoons full whipcream, mix with sweetened condensed milk cocopandan, mix well.

• Spread on the surface of the cake roll, sprinkle with jackfruit. Cool again.