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Biscuit roll

Biscuit roll

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Finely grind the biscuits. (I don't have a food processor, so I pissed them nicely with the sledgehammer).

The 100 g of sugar for the biscuit cream is caramelized. When it has become liquid (but liquid, don't make me rush like a married girl ... and be careful not to jump on your gloves!) Pour the 175 ml of water. Boil until the caramel melts. Set aside from the heat and mix vigorously with the biscuit breadcrumbs.

The cream obtained to spread immediately over the wafer sheet.

For the powdered milk cream, heat the water, sugar and butter over low heat. When it boils, mix well until the composition is homogeneous. Set aside and put the powdered milk and coconut and mix vigorously.

Spread the cream obtained over the biscuit cream and then start to lightly roll the wafer sheet. Wrap in cling film and refrigerate ... preferably overnight.

It is a cool, simple and perfect cake for those who don't have many teeth! (That's what my mother said, the person in question :))))


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