Swiss Chocolate Roll - Cruise Phase

Servings: 6
Ready in: 50 min
Medium Difficulty
Ingredients:
For the roll dough:
6 egg white
2 egg yolks
40 grams cornflour
20 grams skimmed milk powder
3-4 Tablespoons stevia sweetener
4 Tablespoons fat-free yogurt
1 teaspoon baking powder

For the cream:
4 egg yolks
5 teaspoons unsweetened cocoa
20 grams cornflour
3 teaspoons sweetener
450 grams skimmed milk
rum extract- natural flavouring

Preparation method chocolate cream
In a small pan , mix together the egg yolks,cocoa,cornflour and sweetener. Add just a little bit of milk to help dissolve easier the powders and mix until everything becomes a cream.Pour gently the rest of the milk in the pan. Cook over medium heat, whisking constantly until the mixture thickens.
Preparation method roll dough
Mix the egg yolks, yogurt, cornflour, milk powder, stevia sweetener and baking powder.
Beat the egg whites until it becomes smooth and firm in the same time. (aprox. 5 min)
Now mix both compositions gently.
Preheat the oven to 160C.
Put the dough in a tray on baking paper and bake it for 25 minutes.
Immediately after we took the dough out of the oven place it (with the baking paper)on top of a wet cloth. This wet cloth will make your job easier.
Leave 5 minutes your dough to rest. Now you can put your cream all over it and roll it(don't roll tight -all your cream will come out). Because my cream was a little bit too liquid I have rolled the roulade in kitchen cling film and put it in the fridge for several hours. Enjoy!