Strawberry Cocoa Wafer Roll Cake
Prepare two packets of whipped cream according to the instructions on the package. Spread the foil on a clean surface. Dip the cocoa wafers in cold milk. Arrange them in 3 layers on our foil. Pour half of the whipped cream we prepared over the wafers. Place the strawberries, washed and sliced, on top of the whipped cream. Sprinkle the chocolate chips between the strawberries. Dip the remaining wafers in cold milk. Arrange them neatly on top of the strawberries. Gently roll and tighten by holding the edges of the foil. Be careful not to press too hard. Let the roll cake we prepared rest in the freezer for 3-4 hours. (It will be more delicious if you let it rest overnight.)
After taking the roll cake out of the freezer, slowly unwrap the foil and place the cake on a serving plate.
Cover the top of your roll cake with the remaining whipped cream. Sift the cocoa through a sieve and sprinkle it over your cake.
Serving suggestion: You can serve your strawberry cocoa roll cake with 1 scoop of chocolate ice cream.
Ingredients:
4 packs of Eti cocoa wafers
2 packets of whipped cream
3 cups of milk
Half a kilogram of strawberries
Half a tea glass of chocolate chips
2 tablespoons of cocoa
A bowl of cold milk for dipping the wafers
