* For countertop:
* 4 eggs
* 100 g sugar
* 2 tablespoons oil
* 4 tablespoons flour
* 1/2 teaspoon baking powder
* vanilla essence
* For the filling
* chocolate ice cream
The egg whites are separated from the yolks and beat hard with a pinch of salt. Add the sugar and continue mixing, then add the yolks rubbed with oil, like mayonnaise. At the end, lightly incorporate the flour mixed with the baking powder.
The obtained composition is placed in a tray (25/35 cm) lined with baking paper and baked over medium heat for 15 minutes.
Bake the baking sheet on a piece of baking paper sprinkled with sugar and roll. Leave it for a few minutes, unroll it and spread the chocolate ice cream on the entire surface of the countertop.
The top is cut into strips of ~ 4 cm. We roll a strip and put it in the middle of the plate from which the cake will be served. Then we put all the other strips in continuation of the other, thus forming the spiral.
I didn't get to take pictures during the operation because I had to work fast, because the ice cream was melting. :)) Many pictures with this technique are on the spiral cake with chocolate ganache cream . 😉
The spiral is covered with a layer of ice cream and put in the freezer until the ice cream hardens and is good to serve. Garnish with whipped cream before serving.