1 ready roll (250 g)
60 g starch cooking (1 packet) + purge necessary for preparation
ground walnuts for sprinkling
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Roll is cut into thin slices with a thickness of about 1 cm. Cream starch boil at the direction of the package. Choose a suitable tray for stacking the cake. Reddy row roll, pour some of the cream and so do two or three lines by ending with cream. On top sprinkle with grated chocolate and crushed walnuts and leave in refrigerator to harden for a few hours.