Kuhinjica - Dvobojni rolat

Potrebno za žuti patišpanj:

4 jaja
4 kašike šećera
4 kašike brašna

Braon patišpanj:

4 jaja
4 kašike šećera
4 kašike brašna
2 kašike kakaa

Za fil:

750 ml mleka
10 punih kašika šećera
10 kašika griza
1 margarin
2 vanilin šećera
žele bombone
2 kašike kakaa
5 čokoladnih banana

Za glazuru:

100 gr čokolade
100 gr maslaca

Žuti patišpanj: Jaja sa šećerom umutiti, pa dodati brašno i polako izmešati. Ispeći u plehu (30x34) obloženom papirom za pečenje.
Braon patišpanj: Spremiti ga isto kao i žuti samo se doda još i kakao.
Obe pečene kore ostaviti da se ohlade. Za to vreme spremiti fil i kalup za srneća leđa i početi sa oblikovanjem slatkiša.
Fil: mleko prokuvati sa šećerom i vanilin šećerom. Dodati postepeno griz. Posebno izbutati margarin i sjediniti sa predhodno prohlađenim filom. Fil podeliti na pola. U jedan deo dodati iseckane,raznobojne žele bombone, a u drugu polovinu, kakao i iseckane čokoladne bananice.Žutu koru staviti kalup za srneća leđa,tako da na desnoj strani kalupa krajevi kore vire,da bi se od nje oblikovao donji deo rolata. Premazati sa svetlim filom. Tamnu koru premazati sa tamnim filom i složiti u kalup(višak tamnog patišpanja iseći). Viseći kraj žute kore prebaciti na levu stranu i ceo kolač na trenutak pritisnuti, a potom kalup okrenuti i izručiti rolat.
Glazura: Maslac otopiti,dodati izlomljenu čokoladu i mešati dok masa ne postane glatka. Rolat preliti sa čokoladnom glazurom i ostaviti da se stegne pre nego što ga isečete na kriške. Možete ga posuti i sa malo kokos brašna.

Two colored swiss roll

Ingridients needed for yellow cake :

4 whole eggs
4 tablespoons of sugar
4 tablespoons of flour

Dark cake:

4 whole eggs
4 tablespoons of sugar
4 tablespoons of flour
2 tablespoons of cocoa powder

For the custard:

750 ml of milk
10 tablespoons of sugar
10 tablespoons of cream of wheat
1 margarine or butter ( 250 gr)
2 packs of vanilla sugar
Jelly candies
2 tablespoons of cocao powder
5 chocolate covered banana ( candy bars)

For the glaze

100 gr of chocolate
100 gr of butter or margarine

Yellow biscuit: Whisk eggs with sugar, and add flour and stir slowly. Bake it in cookie pan (30x34) coated parchment paper.

Brown cake sponge: Do everything exactly as you do in the step ahead except you add cocoa powder for darker color. When they are baked , leave them aside so they can cool. During this time, prepare the custard and the proper dish and begen with forming the rolaude.

Custard.: boil the milk with sugar and vanilla sugar. Gradually add grits. Mix the margarine or butter in separate dish and mix it into the cool custard. Divide the custard in half. In one part add chopped, colorful candies , in the second half, cocoa and chopped chocolate bananas. Yello2 sponge cake put into the mold pan with the ends of it hanging over the mold pan which you will need in order to form the bottom of the rolaude. Cover with light custard cream. Dark sponge cake cover with dark custard and layer it in to the mold pan. ( extras cut away ) Impending end of the yellow crust move to the left side, and press lightly the entire cake for it to glue , and then turn the mold and let the rolaude come out of it.
Glaze: melt butter, add peaces of chocolate and mix until the mixture becomes smooth. Cover the cake with the chocolate glae and let it completely set and harden before cutting it. If you like you may sprinkle some shredded coconut on top of the glaze of better look and extra taste.