Charlotto Biscutti & Royal Roll

Charlotto Biscutti
130g flour
3 egg yolk
60g sugar
10cc vanilla essence
3 egg white
30 g sugar

Royal Roll
180cc cream
25g sugar
Method :
1.Seperate white and egg yolk
2.Whip egg white &sugar ( seperate and put in 3 times )
3.Mix egg yolk and put in sugar
4.Blend egg white and yolk above
5.Pour in flour , devide into 2 times
6.Mix thoroughly with spatula and put in piping bag
7.Make diagonal lines with piping bag into the bottom of baking container
8.Bake for 15mins 220C
9.Open oven very quicky and reserve baking container to 180 degree and rebake for another 15 mins at 220 C
10.Take out and cool it
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11.Whip cream & sugar
12 Paint gum syrup on the bottom side of pate biscuit
13.Spread cream
14.Cut fresh fruits like pear and apple
15 Put them on the top of cream
16.Roll it
17.Into Freezer