For the cake
50g Classic sugar
Preheat the oven to th. 6 (180 °C). Prepare the cookie.
Break the whole eggs with the yolks, add the sugar and whisk in a bain-marie for a few minutes. Pour the preparation into the bowl of a food processor and mix for about 10 minutes.
Gently stir the flour and cornstarch into the previous mixture.
Pour the butter and cocoa powder into a saucepan and melt in a bain-marie for a few seconds. Add this mixture to the previous preparation.
Spread the dough thinly on a sheet of parchment paper and bake for 7 to 8 minutes. Let it cool down.
Whip the very cold liquid cream into a whipped cream.
Add the powdered sugar and the mascarpone.
Spread the cream on the cookie with a spatula.
Roll up the cookie, pressing it tightly from the start, then set aside in the refrigerator for 5 hours.
Serve sprinkled with cocoa, coconut or powdered sugar.