Chocolate Vanilla slice

Swiss roll
Mix all ingredients with a wisk  for 7 minutes on high speed till an smooth aerated batter
Spread out the Biscamix on baking paper in proximately on 0,6 cm thickness.

Bake the Swiss roll on high temperature as follows:
Oven temperature 240  Degrees Celsius
Baking time 4-5 minutes

After baking remove directly from the hot tray and cover the chocolate  Swiss Roll sponge immediately with a plastic cover to avoid drying out.

Aerated custard filling
Mix the Rap Special with the water on high speed for 5 minutes till a aerated batter,
Spread out the Rap Special  on the chocolate Swiss roll in a thick layer, cover this with a second layer of Chocolate Swissroll.

After setting in the refrigerator divide the cake in individual pieces and decorate simply with a thick layer of Mont Blanc decoration sugar.