Biscuit Roll Cake

Biscuit Roll Cake




7 min


3 min


10 people


7 minutes


3 mins


  • 1 cup milk
  • 50 grams of margarine
  • 1 teaspoon granulated sugar
  • 1 tablespoon cocoa
  • 1 packet of vanillin
  • 2 pack petibor biscuits

    For cream:

  • 1 pack of cream shampoo
  • 1 cup milk
  • 2 cups of coconut

    For the above:

  • 40 grams of melted bitter chocolate

Key point

If you do not want to use cocoa, you can use cocoa petibor biscuits instead of cocoa. Once you have prepared and opened the dough, you can make an easier roll if you wait for it to cool down.

How is it prepared?

  1. Take a pot margarini, milk, powdered sugar and cocoa, open the bottom of the oven and mix until the margarine melt. After the margarine has melted, the mixture is boiling boiling close to gold.

  2. Throw the biscuits into the kitchen robot and pull the robots until you are as thin as flour.

  3. Add pickled biscuits to your prepared cocoa mix, add vanilla and mix until a doughy consistency is achieved.

  4. Spread a piece of stretch film on the kitchen counter, place the biscuit dough on top, and cool a piece of stretch film on top of the dough. Using a roller, open the dough in a rectangular shape.

  5. Prepare cream with whipped cream and milk, then add the coconut into it and mix it well. You will have a very intense cream.

  6. Spread the prepared cream onto the dough waiting on the counter, and roll a roll with the help of a stretch film, starting from the narrow edge of the rectangle.

  7. Roll this roll, stretch the film, and let it rest in the fridge for an average of 1 hour, then serve it with melted chocolate.

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