Black Forest Strawberry Biscuit Roll

AUTHOR
Antoine Long
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 10
  • 3 Eggs (size M)
  • 2 packages Vanillin sugar
  • 1 pinch Salt
  • 105 g + 2 tablespoons sugar
  • 50 g Flour
  • 25 g Cornstarch
  • 15 g Cocoa powder
  • 1 coated Tsp Baking Powder
  • 4 sheets Gelatine
  • 300 g Strawberries
  • 2 TABLESPOONS Lemon juice
  • 150 g Whipped cream
  • 4 TABLESPOONS Strawberry jam
  • 2 stem(s) Mint
  • 2 (approx. 30 g) Dark chocolate bars
  • 7-10 Tbsp Mint
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Sprinkle 1 packet of vanilla sugar, salt and 75 g sugar. Continue beating until the sugar has dissolved. Stir in the egg yolks. Mix flour, starch, cocoa and baking powder. Gradually sieve over the beaten egg white and fold in.

  2. 2

    Spread on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 12 minutes. Then turn onto a damp tea towel sprinkled with sugar and remove the baking paper. Whip protruding sides of the cloth over the plate. Let the sponge cake cool down. In the meantime, soak gelatine in cold water for the filling. Wash and clean the strawberries. Cut the 200 g into small pieces. Puree the remaining strawberries, lemon juice and 30 g sugar. Whip cream and 1 sachet of vanilla sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the pureed strawberries. Allow to draw a little, fold in the cream. Spread the sponge plate first with jam, then with the strawberry cream. Sprinkle with strawberry pieces.

  3. 3

    Cut the 200 g into small pieces. Puree the remaining strawberries, lemon juice and 30 g sugar. Whip cream and 1 sachet of vanilla sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the pureed strawberries. Allow to draw a little, fold in the cream. Spread the sponge plate first with jam, then with the strawberry cream. Sprinkle with strawberry pieces. Roll up the sponge cake using the tea towel. Chill for 1-2 hours. For decoration, wash mint and pluck leaves. Puree the mint and 2 tablespoons of sugar in the Moulinette. Remove the chocolate slicer from the chocolate bars with the peeler. Cut the sponge roll into pieces. Decorate with mint sugar and leaves and chocolate rolls

  4. 4

    Roll up the sponge cake using the tea towel. Chill for 1-2 hours. For decoration, wash mint and pluck leaves. Puree the mint and 2 tablespoons of sugar in the Moulinette. Remove the chocolate slicer from the chocolate bars with the peeler. Cut the sponge roll into pieces. Decorate with mint sugar and leaves and chocolate rolls

  5. 5

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
210 kcal
CARBS
30 g
FATS
8 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesexoticCakeCake