Taking short cuts is a smart move once in a while, providing that nothing essential was compromised by doing so. This is a non-bake “cake” composed of individually rolled spring roll sheets, fried, coated in cinnamon sugar, arranged in a spring form pan vertically standing up, then drizzled liberally with sweet condensed milk and chocolate syrup. That right there is the entire recipe. A show stopper appearing much more difficult and time consuming than it is; and who doesn’t love that kind of cooking? Just make sure to (a) stack the rolls only once completely cooled, and (b) be sure to drizzle with the sweet condensed milk and the chocolate sauce just before serving, otherwise it will go soggy.
60 spring roll square sheets (medium size)
oil for frying
2 cups powdered sugar, sifted
1 heaped Tbsp cinnamon powder
1 can (400g) sweet condensed milk
1 cup chocolate syrup
flour glue (flour and water)
To make the flour glue, mix some flour and water until you have a thick paste; set aside.
Whisk the powdered sugar and cinnamon powder to evenly distribute in a plate; set aside.
Roll the spring roll sheets individually into cigars, and seal with the flour glue.
Heat some oil over medium heat enough to shallow-fry the cigars.
Fry the cigars until a golden crispy brown, then transfer while still hot to the plate of cinnamon-sugar.
Coat the cigars in the cinnamon-sugar and set aside to cool.
Complete for the remaining cigars.
Using a pair of kitchen scissors, cut each cigar roll in half.
Arrange the completely cooled cigar halves upright cut-side down into a 7 or 8 inch springform pan.
When the pan is full, drizzle with the sweet condensed milk and the chocolate syrup.
Serve immediately (or within the hour to avoid it losing its crispiness).
Unmold the sides of the tin, and wrap the cake with a pretty ribbon.
Best made and served on the same day.
صحة و عافية