Lübeck marzipan roll

167 0

4 eggs (size M)
100 g Sugar
1 packet vanillin sugar
75 g flour
1 slightly heaped teaspoon baking powder
100 g ground almonds without skin
1 jar (s) (450 g) plum jam
1 TL ground cinnamon or gingerbread spice
400 g whipped cream
2 packets cream stabilizer
250 g Dark chocolate couverture (roll needs almost 200 g)
15 g Coconut fat (Palmin)
300 g Marzipan raw mass
100 g powdered sugar
1 EL Cocoa powder for dusting
Sugar and powdered sugar
baking paper
cling film

90 minutes

light

1.: Separate eggs, Beat the egg whites and 4 tablespoons of cold water until stiff, sprinkling in the sugar and vanilla sugar. Beat in the egg yolks one after the other. Mix the flour and baking powder, sieve onto the egg foam mixture and carefully fold in together with the almonds. Line a baking sheet (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric stove: 200 ° C / fan: 175 ° C / gas: level 3) for 10-12 minutes. Moisten a clean tea towel, place it on the worktop and sprinkle with a little sugar. Detach the biscuit from the edge with a knife and turn it onto the tea towel. Peel off the baking paper, fold the tea towel over the edges of the biscuit and let the biscuit cool down (approx. 30 minutes). Mix the plum jam with cinnamon or gingerbread spice and spread approx. 3/4 on the cooled sponge cake, leaving an approx. 2 cm wide border free on the long sides. Whip the cream until stiff, pour in the cream hardener. Spread the cream evenly on the sponge cake, leaving an approx. 2 cm wide border free on the long sides. Roll up the sponge cake from the long side using the tea towel. Place the Swiss roll on a plate, cover with foil and refrigerate for about 4 hours, preferably overnight. Roughly chop the couverture. Melt the couverture and coconut oil over a warm water bath. Knead the marzipan and powdered sugar. Dust a work surface with a thin layer of powdered sugar. marzipanRoll out into a thin rectangle (approx. 32 x 45 cm). Place the Swiss rolls on the marzipan plate, spread thinly with the remaining plum jam and roll in the marzipan. Moisten the edges and press firmly. Cut off any excess marzipan (approx. 30 g for stars). Place the Swiss roll on a piece of baking paper and cover evenly with the couverture. Spread the rest of the couverture (and possibly run down) onto a porcelain plate or baking sheet, put it in a cool place and let it sit. Push the couverture into rolls with a spatula and carefully distribute on the slightly moist Swiss roll. Put the Swiss roll in the cold for another hour. Knead any leftover marzipan, roll out thinly and cut out small stars. Decorate the Swiss roll with marzipan stars and dust with cocoa. Cut the Swiss roll into 16-18 slices or approx. 12 pieces of cake
2.: With 18 pieces:
3.: 6 hours Waiting period. Photo: Först, Food & Foto, Hamburg

1 slice approx: