Tangerine Rocambole

Mixture

1

Preheat the oven to a moderate temperature

2

Grease the baking sheet with light butter and line it with parchment paper. Reserve

3

Beat the eggs with cornstarch until the mixture is smooth and fluffy (about 10 minutes)

Mix together the flour, cocoa, and yeast on top of the egg mixture, then gently fold in all ingredients and place it on the baking sheet

Bake for about 30 minutes or until golden brown and loose from the sides of the baking sheet

Remove from the oven, let cool, and unmold onto a clean cloth or parchment paper

Fillling

1

Combine all filling ingredients in a saucepan, excluding tangerine peel and seeds

Heat over medium heat, stirring constantly until boiling and thickened

Let it cool, covered with plastic wrap stuck to the cream

Assembly

1

Spread the filling over the mixture and distribute the tangerine peel and seeds on top

2

Wrap the Rocambole tightly along its longest side

Place it in a serving dish, dust with half a teaspoon of cornstarch, and serve.