Marmalade Rocambole

Name: Marmalade Rocambole
Ingredients: 4 separated eggs; 3 tablespoons of wheat flour; 4 tablespoons of cornstarch; 1 tablespoon of active dry yeast; 1 tablespoon of chocolate powder; To the vanilla cream:; 2 cups of milk; 1 egg; 4 tablespoons of cornstarch; 4 tablespoons of cornflour; 1 teaspoon of vanilla extract; 1 tablespoon of butter

1
4 separated eggs
2
3 tablespoons of wheat flour
3
4 tablespoons of cornstarch
4
1 tablespoon of active dry yeast
5
1 tablespoon of chocolate powder
6
To the vanilla cream:
7
2 cups of milk
8
1 egg
9
4 tablespoons of cornstarch
10
4 tablespoons of cornflour
11
1 teaspoon of vanilla extract
12
1 tablespoon of butter

Ingredients

1
4 separated eggs
2
3 tablespoons of wheat flour
3
4 tablespoons of cornstarch
4
1 tablespoon of active dry yeast
5
1 tablespoon of chocolate powder
6
To the vanilla cream:
7
2 cups of milk
8
1 egg
9
4 tablespoons of cornstarch
10
4 tablespoons of cornflour
11
1 teaspoon of vanilla extract
12
1 tablespoon of butter

Directions

1
Beat the whites until snowy, gradually add the cornstarch and continue beating
2
Join the yolks one by one and beat well
3
Sift the flour with yeast
4
Add the beaten eggs, mixing delicately
5
Place 3/4 of this mixture in a greased and floured 35cm x 23cm baking dish
6
The remaining mixture, add the powdered chocolate and mix well
7
Place strips of this mixture over the one already in the baking dish
8
With a knife, make cuts in the mixture to give it a marmalade appearance
9
Bake in a moderate preheated oven (170°C) until cooked through
10
Prepare the vanilla cream: Heat the milk
11
Beat the egg with cornstarch until frothy
12
Add cornflour and vanilla extract and beat well
13
When the milk starts to boil, mix half of it with the egg mixture, then add the remaining milk, stirring constantly
14
Cook until thickened, stirring constantly
15
Remove from heat, add butter, mix well and let cool
16
Fill the rocambole.