Spong cake 500 g eggs
142 g sugar
200 g flour

Filling

1000 g apples cooked with apricot
10 g agar
100 g water

Mousse

660 g cream (30% fat)
300 g dark cake covering
cinnamon

Method

Using the cake ingredients bake a thin sponge cake base. Boil the water with the agar and mix with the well heated through apples. Spread the apples over the sponge cake and roll up, giving it the required shape. At the same time using the given ingredients prepare the mousse, spread onto the cake and roll up.

Decoration

Decorate with whipped cream, dust with cinnamon, and an arrangement of pasteurized apple, Frużelina® and angelica coated with sugar and chocolate.