Christmas chocolate swiss roll with cream decoration

For 18 pieces
  • 4 eggs (size M)
  • 100 g Sugar
  • 3 Parcel Vanillin sugar
  • 1 pinch salt
  • 75 g flour
  • 25 g Cocoa powder
  • 1 deleted TL Baking powder
  • 2 sheet white gelatine
  • 500 g whipped cream
  • 2 tbsp Sugar for the tea towel
  • 1 EL Icing sugar for dusting
  • 1 Parcel cream stabilizer
  • Currants
  • baking paper
60 minutes
light
1.
Separate eggs. Beat egg white and 2 tbsp cold water with the whisk of the hand mixer until stiff. Finally pour in the sugar, 1 packet of vanilla sugar and salt. Beat in egg yolks one after the other. Mix the flour, cocoa and baking powder, sift into the egg foam mixture and carefully fold in
2.
Place the biscuit mixture on a baking sheet (32 x 39 cm) lined with baking paper, smooth out. Bake in the preheated oven, middle rack (electric stove: 200 ° C / convection: 175 ° C / gas: see manufacturer) for about 10 minutes. Turn out onto a damp tea towel sprinkled with a little sugar. Carefully peel off the baking paper. Wrap the sponge cake in a damp cloth and let it cool for about 30 minutes
3.
Soak gelatine in cold water. Beat 400 g of cream and 2 packets of vanilla sugar until stiff. Squeeze out the gelatine, dissolve it and mix it with about 1 tbsp cream. Add the gelatine to the rest of the cream while stirring, spread it on the sponge cake, leaving an approx. 1 cm wide border free all around. Roll up the sponge cake from one long side using the tea towel. Approx. Chill for 2 hours
4.
Whip 100 g cream until stiff, pour in the cream setting. Put the cream in a piping bag with a small perforated nozzle. Dust the roll with powdered sugar and decorate with cream. Chill the roll for about 15 minutes. Arrange the roll with currants as desired on a platter
5.
Waiting time approx. 2 1/2 hours
1 piece approx.:
  • 160 kcal
  • 670 kJ
  • 3 g Protein
  • 11 g fat
  • 13 g carbohydrates

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