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Cinnamon roulade
| Crème Cake Base Plain DAWN | 1.000 gr |
| Eggs | 500 gr |
| Water | 200 gr |
| Oil | 100 gr |
| Cinnamon Remonce BAKELS | 150 gr |
Mix all the ingredients together for 1 minute at 1st speed and then for 5-6 minutes at 2nd speed. Spread the dough on a baking tray and bake in fan oven at 190°C for about 10 minutes.
Ice cream
| Ice cream base | 1.000 gr |
| NY Cheesecake FABBRI | 65 gr |
| Delipaste Nonna FABBRI | 30 gr |
| Milk 3,5% ELLE & VIRE | 100 gr |
Mix all the ingredients together and freeze in the icecream machine.
Assembly:
Prepare the ice cream.
Bake the Cinnamon roulade and allow to cool down.
Cut into pieces of 50 x 30 cm. Make sure that the length of the roulade sheet fits into the ice cream cuvette.
Spread ice cream on the roulade sheets.
Roll each roulade and place in the ice cream cuvette