For sponge cake :

Beat the eggs with the water in the mixer with the wire for 1 minute until they are incorporated. Then add the Parisien Sponge mix and sugar and beat them all together at fast speed for 5-6 minutes. Cut with a bag and straight corn on 40x60cm paper rolls, straighten with a pallet and bake in a preheated oven at 190-200 οC for 3-4 minutes with the tambour open.

Alternatively, we can use the main Parisien recipe to make rolle.

For cream :

Beat the Crème D'Or with water in the wire mixer, at fast speed, for 3-4 minutes.

Moulding

We take the rolle that we have prepared and spread the cream with the cinnamon we have made. Then spread out the Vortumnus apple cubes and roll them into a sticker. Tighten it firmly, fry well, smear and overcoat with white chocolate gel fruigel. Finally, pour a little cinnamon and decorate with fresh apple, which we have passed through a neutral gel fruigel and a chocolate decoration made with premium compound chocolate Zafiro Bitter Eurocao and Zafiro White Eurocao.