Chocolate Roll Cake Banh Cuon Chocolate

Prepare the Cream Filling:

Chill mixing bowl and whisk.

Dissolve gelatin in water, then cool to 85F 29C.

Beat heavy cream until thick, add powdered sugar, and continue beating.

Add cooled gelatin and mix until stiff peaks form.

Assemble the Cake:

Unroll the cooled cake, spread it with cream filling, and re-roll.Chill in the refrigerator until ready to serve.

Serve:

Dust with powdered sugar or cocoa powder.

Cut into slices and serve with fresh berries.

Store leftovers in an airtight container in the refrigerator for up to a week or freeze for up to 2 months.

Time & Nutritional Information

Prep Time: 30 minutes

Cooking Time: 12 minutes

Resting Time: 1 hour

Total Time: 42 minutes

Calories: 337 kcal per serving

Servings: 12