White Christmas roulette

Ingredients for White Christmas roulette

Instructions for White Christmas roulette

To prepare the White Christmas roulette recipe, please follow these instructions:

Tear the marcipan and work it with milk. Egg whites and sugar whip the pin and turn with the soft marcipan pulp. The mass is lubricated on 20x30 cm baking paper and the bottom is baked at 160 degrees for about 30 minutes. Cool and put in the freezer.

Boil the cream and add chopped white chocolate. The cream is poured into a bowl and cooled in the refrigerator for the following day.

The roulade bottom is removed from the freezer. Turn the baking paper upside down and carefully remove it. Place with the back of a new piece of baking paper. The chocolate cream is whipped and lubricated on the bottom, which is then rolled into a roulade. The roulade is frozen again.

The roulade is taken out of the freezer for 30 minutes. Before serving. Sprinkle with flour and possibly. Gold dust and anchored.