Homemade Phoskitos

The Phoskitos are a few biscuits filled with chocolate-covered.
They are basically a variation of the Swiss roll, therefore if you have experience making this dessert you won't have any difficulty. Even so, don't need to be an expert to be able to take forward this recipe: you only lose the fear baked.

These cupcakes are highly appreciated among the little ones, so are a good option to give you a surprise. They also know well accompanied with milk or tea, so it can serve as a snack at any time of the day.

Ingredients

Sponge cake

• 150 g pastry flour
• 150 g sugar
• 15 g of vanilla essence
• 4 large eggs

Filling

• 100 g of milk cream
• 80 g of condensed milk
• 10 g honey

Coverage

• 50 g water
• 50 g butter
• 200 g of chocolate for coverage

Before you begin, preheat the oven to 180 ° C and lines suitable for oven with foil baking pan. This way you will have your tools ready at the time of cooking.

Preparation

• Separate the yolks of four eggs whites.
• Mounted on the verge of snow whites and reserve.
• In a separate bowl and using the mixer, mix the egg yolks with the sugar until the mixture bleach.
• It aromatizes the yolks with vanilla essence.
• Sift the flour over the egg yolks and stir until lumps are not.
• Adds slowly mounted whites. It is preferable to do so in three batches, and go calmly stirring until all ingredients have been incorporated very well.
• Spread the mixture on the tray that we have covered before.
• Bake for 15 minutes, approximately.
• Let tuning for 5 minutes and, helping us with paper baking, roll up the cake as if it were a Gypsy arm and leave it to cool completely.

Now, while the cake cools, we can proceed to prepare the filling and coverage to assemble our Phoskitos.

• For filling mix cream with condensed milk and honey. Using a spatula and be done through circular movements, at the same time that you avoid that the cream you get off and lose body.
• It unroll the cake and completely cover the surface with a generous layer of filling you just prepare.
• Back to roll the cake and take it to the refrigerator to cool for at least an hour.

While sponge cake filling stays in the fridge you can proceed to prepare the coverage, which gives it the characteristic touch to the Phoskitos.

• First place to melt the butter to the bath Maria.
• Once it has melted, Add the chopped chocolate and let it melt. Stir well so that the ingredients are incorporated properly.
• If that is too thick you can add a little water.
• Remove your dessert from the refrigerator and cut it into thick slices (about 3 cm).
• Deposited portions on a rack and cover them completely with chocolate.
• Let the chocolate cool to make it freeze over your homemade phoskitos and can proceed to serve your dessert accompanied by a good drink.

Additional tips

• It is recommended to start with the cake, generally, is that more time required preparation.
• Add the egg whites mounted (in point of snow) so that the cake is soft and spongy.
• An option to make the sponge cake is the of Replace eggs with yeast, but it will lose a little body and will not be so fluffy.
• Roll the cake as soon as bake you will then help you to retain their shape. To do it without burning yourself try the help, in addition to the paper for baking, a clean, damp cloth.

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