Quinotos: Small fruits, very similar to tiny oranges that grow in Argentine and Uruguay.
For the roll
5 tablespoons sugar
5 tablespoons flour
1 teaspoon honey
For the custard
2 cups (500ml) milk
3/4 cups (150g) sugar
2 tablespoons cornflour (cornstarch)
For the topping
200grs dark chocolate
2 tablespoons milk
quinotos in syrup as many as needed
Line a Swiss roll tin of 30x40cm with white paper.
Whisk the eggs with the sugar and honey until light and fluffy, for approx. 10 minutes (with an electric mixer).
Sift the flour and gently fold in.
Spread the mixture over the tin evenly with a spatula.
Bake in hot oven for 7 to 8 minutes until slightly golden.
Remove from tin over a dry kitchen cloth sprinkled with sugar. Remove the paper quickly
and roll up with the help of the kitchen cloth. Cool.
Custard: Blend the cornflour (cornstarch) with some cold milk inside a saucepan. Add the eggs, the sugar and the rest of the milk and mix well.
Heat, stirring continuously until the mixture thickens. Cook for 2 minutes and stop heating. Add the butter and leave to cool.
Unfold the roll and spread the chilled custard over it. Drain and slice the quinotos. Spread them over the custard and roll up again with the help of the kitchen cloth.