Rolled Ginger Cake

Brush a thin layer of ginger syrup over the cake sheet.

Spread a thin layer of cream evenly over the cake sheet.

Spread the cream as thin as butter on a cucumber sandwich.

Roll the cake sheet tightly around the filling.

Wrap the rolled cake in parchment paper.

Place the wrapped roll in the freezer until firm.

Then 60 min of waiting

Slice the cake into 9 to 10 portions and serve.