John Myers
Giraffe Neck Bisquit Sauce
The perfect giraffe neck bisquit sauce recipe with a picture and simple step-by-step instructions.
- 6 Eggs separated
- 150 g Powdered sugar
- 150 g Wheat flour type 550
- 2 Knife tips Baking powder
- 2 Eßl. Unsweetened cocoa
- 1 shot Milk
- 1 Eßl. Sugar
- Parchment paper
- 1 packet Cake cream powder vanilla
- 2 whole Fresh bananas
- Preheat the oven to 200 ° C fan oven. Beat the egg whites with a pinch of salt until stiff. Let icing sugar trickle in – keep beating
- Sprinkle flour mixed with baking powder over the dough and sprinkle with egg yolks. Carefully fold in everything.
- Line the baking sheet with baking paper and make a giraffe pattern using 1/3 of the batter. It works best with a cake syringe.
- Immediately in the oven on the second lowest rack and bake for about 3-4 minutes – must not brown!
- Mix the cocoa, milk and sugar with the rest of the batter. this mass should be thinner. When the giraffe pattern is baked, then distribute the remaining amount of dough on it and again for supervised! 10 minutes in the oven. Hand test: if the dough only yields slightly elastic when you put your hand on it, it is ready! Get out straight away and tip onto a clean kitchen towel. Now peel off the baking paper and turn the dough out onto a very damp kitchen towel so that the giraffe pattern comes to rest on the wet towel. Roll up with the cloth. Let cool down.
- In the meantime, prepare the cream according to the instructions and peel the bananas. Unroll the cake again and brush with the cream. The bananas are draped at one narrow end and the cake is rolled up from there.
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