Chocolate and nut Swiss roll

Ingredients

• Sponge:
• eggs – 1 pc
• sugar – 0.5 glasses (125 ml)
• kefir – 0.5 glasses (125 ml)
• bicarbonate of soda – 1/4 tsp
• cocoa – 2 tbsp
• plain flour – 1 glass (250 ml)
• Filling:
• butter – 300 g
• condensed milk – 300 g
• nuts – ½ glass (125 ml), chopped

Method

1. Step 1

   Let's start by preparing the biscuit. Grind the egg with sugar, you can just use a whisk, you can beat it. Add kefir, soda and carefully add flour and cocoa. Mix everything until smooth. Line a baking tray with parchment, lightly grease with vegetable oil and sprinkle with a little flour. Pour the dough on top, spread it evenly over the surface with a spoon and place it in an oven preheated to 200 °C for about 20-30 minutes - check the readiness with a skewer.

   
2. Step 2

   Take the finished cake out of the oven, cool slightly and wrap it in a roll directly with baking parchment, cover with a towel and leave until completely cooled.

   
3. Step 3

   Meanwhile, prepare the cream. Beat the butter, softened at room temperature, with a mixer with condensed milk until white and airy, about 10 minutes at high speed. It is better to take good quality butter for the cream. Otherwise, there is a risk that the whey may peel off when whipping. Add chopped nuts – walnuts or peanuts – to the cream.

   
4. Step 4

   Unwind the cooled roll, remove the baking parchment and spread with cream. We wrap it again and put it in the refrigerator for a couple of hours, or better yet, overnight.