8 Serves
66 Mins
Preheat your oven and line a baking pan with parchment paper to ensure the cake does not stick.
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Costa RicanVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
117 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
57 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
24 g / 50 gSaturated Fat
2 g / 20 gCholesterol
99 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Whisk the eggs and sugar together until light and fluffy, then gently fold in the flour to create the sponge batter.
Spread the batter evenly onto the prepared baking pan and bake until golden and firm to the touch.
Remove the cake from the oven, spread with dulce de leche while still warm, and carefully roll it into a log shape using the parchment paper.
Allow the rocambole to cool completely before slicing and serving.
20
g10
g3
g
