In Mexico, biscuit rolls with a sweet layer called Nino Envuelto (Spanish: niño envuelto – wrapped baby). Biscuit the cake is first spread with fruit jams and then rolled into roll and jam with top. So that the biscuit probably turned out Ideal, knead the dough on the finished cupcake mix. Cool the finished cake first without filling, turning it into a roll with using towels. So the biscuit will take the desired shape and then when cools down, does not tear from the abundance of the filling. Then expand and grease stuffed with strawberry jam and coconut. Wrap again roll, spread on top with the remaining jam and serve to a cup of tea или кофе. 
Time: 1 hour. Complexity: easy Servings: 10 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 6 eggs
- 1 pack of vanilla cupcake mix
- 0.5 tbsp. milk
- 1/4 Art. vegetable oil
- 1/3 Art. powdered sugar
- 1-1 / 4 Art. strawberry jam
- 1 tbsp. coconut flakes
Recipes with similar ingredients: a mixture of baking muffins, eggs, milk, strawberry jam, coconut
Recipe preparation:
- Preheat the oven to 175 ° C. Cover a 37×25 baking sheet See waxed paper or aluminum foil. Grease a baking sheet butter and sprinkle with flour.
- Beat the eggs with a mixer at medium speed for 5 minutes or to obtain a lush pale yellow mass.
- Add the cupcake flour, milk, and vegetable oil. Interfere at low speed 1-2 minutes until a homogeneous consistency.
- Pour 3 tbsp. dough for prepared pan. Bake at a temperature of 175 ° C for 12 to 15 minutes. Get the cake out of the oven.
- Put a clean kitchen towel on the table. Sprinkle it thin with a layer of icing sugar and lay the cake on top. Remove waxed from it. paper (or foil). Gently twist the cake with the kitchen towel to roll on the shorter side.
- Cool the roll for 10 minutes. Then put in the refrigerator with a towel for another 30 minutes.
- Roll the roll slowly. Spread 3/4 tbsp on it. strawberry jam. Sprinkle 3/4 tbsp. coconut flakes. Twist again, but already without a kitchen towel. Put it on a serving platter, spread with the remaining jam and sprinkle with coconut.
- Cut the roll into slices 2.5 cm thick. Serve with a large spoon dulce de leche.
