The rolled cake without oven baking, because I used the Versilia oven, which is used on the gas.
I particularly like this type of oven because besides being a good solution, especially in summer when turning on the oven is a pain, the final result is slightly different if baked in the oven.
The baking in this type of oven leaves the outside slightly crunchier and the inside always soft.
You have to be careful how to place it on the right gas, that is, it must be medium-small and the flame does not go directly into the hole of the mold, even if there is a reducer to be placed under the oven that is supplied with the purchase.
Of course, if you want you can put it in a suitable pan and bake it in the oven.
As you can see, during baking it is slightly deformed on the surface, but this certainly did not alter the taste and the good success, it was excellent!!!
Also make this recipe and you will see what a success!!!
For the dough, I helped myself with my Croustina Panasonic bread machine, but you can make the dough even by hand or with a planetary mixer.
Let’s prepare the recipe together and if you like, send me the photos that I will post on my Facebook page with your name.
Approx. 374 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 10 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Rolled Cake without Oven
- 1 1/4 cups Water
- 4 cups All-purpose flour
- 1.1 tbsp Sunflower oil (or corn oil)
- 0.21 oz Fresh yeast (or 0.11 oz of dry yeast)
- 3 oz Sugar
- 7 oz 75% Dark chocolate
- 2.8 oz Plain biscuits
- 1.5 tbsp Milk
- 0.5 oz Powdered sugar
Tools
- 1 Versilia Oven Versilia Oven
Preparation of the Rolled Cake without Oven
In the bread machine’s basket, insert the kneading blade, then pour the dry ingredients and then the liquid ones.
Insert the basket into the machine and program the dough, on my machine it’s button 17 and it lasts 45 minutes, but I stopped it after 20 minutes of work.
Once the kneading phase is complete, pour the worked dough into a bowl for kneading, cover it and let it rise until doubled, for about 2 hours.
Once leavened, pour everything onto a floured work surface….
…. roll out the dough to obtain a thin but not transparent sheet.
Cut the extra dark chocolate into small pieces, pour them over the sheet, then chop the plain biscuits and pour those as well, all evenly.
Roll the sheet tightly, once you have obtained a sausage shape, lightly flour it externally.
Butter and flour the Versilia oven with a ring shape that goes on the gas, lay the sausage shape in it, closing it well at the ends.
Let it rise for another hour, then brush with milk.
Place the flame spreader on the medium-small gas with the oven on top and with a low flame start baking and let it bake for 45 minutes, checking the cooking with a skewer to see if at the end of the time it has reached cooking.
After baking, let it cool, then place it on a serving plate, sprinkle with powdered sugar and serve.
