Grilach cake
Cream cheese icing, chocolate cake and swiss roll
Ingredients
- 1 Swiss roll sponge
- 1 Chocolate sponge
- 1 kg Cream cheese icing
- 10 ml Coco powder
Method
- Mix cream cheese icing with coco powder.
- Cut the cold swiss roll sponge in strips about 4 cm wide.
- Spread room temperature cream cheese icing on top.
- Roll up to form one big roll.
- Cut sponge in halve to form two layers.
- Spread cream cheese icing on chocolate sponge.
- Put swiss roll on top laying flat.
- Spread cream cheese icing and put other layer of sponge on top.
- Cover cake with icing.
- Pipe 10 rosettes on the cake and put biscuit at an angle for decoration.
- Serve at room temperature.
Can also be divided in more slices if needed.
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