Black Velvet Roll Cake

Cake: Put all ingredients into a mixing bowl and whisk them at medium speed for 4 minutes, transfer the content into a 40×60cm oven tray and bake at 170°C for 10 minutes.

Cream: Boil the liquid cream on the stove, and add white chocolate flakes to the mixture. Refrigerate the mixture at +4°C. Whisk the milk and Golden Crème Patissière at medium speed until you get a homogenous cream. Spread the filling over the whole cake, and roll up the cake. Refrigerate at +4°C for 2 hours. Cut into slices and serve with red fruits.