Christmas chocolate Swiss roll

For 20 pieces
  • 4 eggs (size M)
  • 150 g Sugar
  • 1 pinch salt
  • 75 g flour
  • 5 EL Cocoa powder
  • 5 g baking powder
  • 3 sheet white gelatine
  • 400 g whipped cream
  • 2 packet vanillin sugar
  • 400 ml Milk
  • 1 packet Pudding powder' Chocolate flavor '
  • 200 g Butter
  • Sugar
  • sugared cranberries and rosemary
  • baking paper
  • cling film
60 minutes
very simple
1.
Separate eggs. Beat egg white and 2 tbsp cold water with the whisk of the hand mixer until stiff. Finally, pour in 100 g of sugar and salt. Beat in egg yolks one after the other. Mix the flour, 2 tablespoons of 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 the biscuit out onto a tea towel sprinkled with a little sugar. Carefully peel off the baking paper. Roll up the sponge cake in a cloth and allow to cool for approx. 30 minutes
3.
Soak gelatine in cold water. Whip the cream and vanilla sugar until stiff. Squeeze out the gelatine, dissolve it and mix it with approx. 2 tablespoons of 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.
For the buttercream, stir together pudding powder, 5 tbsp milk and 50 g sugar. Bring the remaining milk to the boil, then stir in the pudding powder. Bring the pudding to the boil and simmer for about 1 minute while stirring. Pour into a bowl and, with the surface covered with foil, allow to cool (preferably at room temperature overnight)
5.
Use the whisk of the hand mixer to whip the butter at room temperature until creamy white. Stir in 3 tbsp cocoa powder. Briefly stir the cooled chocolate pudding (room temperature) until smooth, then slowly stir into the butter, tablespoon at a time. Take the Swiss roll out of the cloth, cut 1/4 of the roll diagonally and place it on the roll as a 'branch'
6.
Lift the Swiss roll onto a plate. Swiss roll evenly withSpread buttercream. Using a fork, pull the grains into the cream and refrigerate for at least 2 hours. Before serving, decorate with sweetened cranberries and rosemary
7.
Wait approx. 4 1/2 hours
1 piece approx.:
  • 230 kcal
  • 960 kJ
  • 4 g protein
  • 17 g fat
  • 15 g carbohydrates

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