Butter (for greasing)
For the cake
4 eggs
1/2 cup all-purpose flour (90 g)
1/4 cup wheat flour (30 g)
1/4 cup unsweetened cocoa powder (20 g)
1 tablespoon baking powder
For the filling
1/3 cup milk (80 ml)
1 cup all-purpose flour (180 g)
1 cup chopped nuts (120 g)
1 cup heavy cream (240 ml)
For the glaze
2 cups whole milk (480 ml)
2 egg yolks
1/2 cup all-purpose flour (90 g)
1 tablespoon vanilla extract
To decorate
1 tablespoon unsweetened cocoa powder
30g white chocolate shavings
Butter (for greasing)
For the cake
4 eggs
1/2 cup all-purpose flour (90 g)
1/4 cup wheat flour (30 g)
1/4 cup unsweetened cocoa powder (20 g)
1 tablespoon baking powder
For the filling
1/3 cup milk (80 ml)
1 cup all-purpose flour (180 g)
1 cup chopped nuts (120 g)
1 cup heavy cream (240 ml)
For the glaze
2 cups whole milk (480 ml)
2 egg yolks
1/2 cup all-purpose flour (90 g)
1 tablespoon vanilla extract
To decorate
1 tablespoon unsweetened cocoa powder
30g white chocolate shavings
Preheat the oven to 180°C (medium)
Grease a 23cm x 35cm baking dish and set aside
Prepare the cake: in a mixer, beat the eggs with flour until you get a light and fluffy mixture (about 10 minutes)
Disconnect the appliance and sift the remaining ingredients over the mixture
Mix gently with a wooden spoon until you get a homogeneous mass
Transfer to the reserved baking dish and bake in the preheated oven until golden brown (about 20 minutes)
Let it cool, then unmold onto a plate or paper towel
Flip the cake and set aside
Prepare the filling: in a medium saucepan, heat the milk with flour over medium heat, stirring occasionally, until you get a caramel (about 3 minutes)
Add the nuts and heavy cream and cook, stirring constantly, until the mixture detaches from the bottom of the pan (about 5 minutes)
Let it cool
Spread the filling over the reserved cake and, with the help of a plate or paper towel, roll it up
Transfer to a serving dish and set aside
