Prestige Rocambole<\/p>\n
Prestige Rocambole is a Brazilian dessert made with a chocolate sponge cake rolled around a coconut cream filling. It is named after the popular chocolate bar Prest\u00edgio, which is made with coconut and condensed milk.<\/p>\n
The cake is made by mixing together cocoa powder, powdered milk, and condensed milk. The batter is then poured onto a baking sheet lined with parchment paper and baked until it is cooked through. The filling is made by mixing together condensed milk, grated coconut, and butter. The cake is then rolled up with the filling inside and chilled before serving.<\/p>\n
Prestige Rocambole is a delicious and easy-to-make dessert that is perfect for any occasion. It is sure to please everyone who tries it.<\/p>\n
Here is a recipe for Prestige Rocambole:<\/p>\n
\u2013 Ingredients<\/p>\n
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1 cup powdered milk
\n1 cup of chocolate powder
\n1\/2 can condensed milk (approximately)
\naluminum foil or cling film for rolling out the dough
\na rolling pin or beer bottle to roll out the dough<\/p>\n
\u2013 Method of preparation<\/p>\n
Mix the nest milk with the chocolate powder until it forms a homogeneous mass.
\nThen add the condensed milk until the point
\nPlace the dough on the table and knead until it is smooth and does not stick to your fingers.<\/p>\n
If the dough is too soft and sticking to your fingers, add powdered milk and powdered chocolate until you have a consistent and very homogeneous dough.<\/p>\n
Open the cling film on a table, place the dough, place another cling film on top and roll out the dough until it is thin (but not too thin)
\nRemove the top plastic and place the stuffing
\nAfter passing the stuffing into the dough, cut the edges to make them straight and roll them up, but only having contact with the plastic and not with the dough, so that it remains smooth<\/p>\n
\u2013 Filling:<\/p>\n
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Add the condensed milk and the grated coconut to a pan, heat it until it forms a sweet kiss, when it comes away from the pan it is ready
\nPass the stuffing still hot in the dough, because as it cools it gets harder.<\/p>\n\n