Chocolate biscuit roll with rhubarb cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash and clean the rhubarb and cut into small pieces. Bring 1 litre of water, 50 g sugar and 1 tablespoon of syrup to the boil. Cook the rhubarb in portions for about 2 minutes. Remove the rhubarb, put it on a large plate/plate and chill. Separate the eggs. Beat the egg whites until stiff, while pouring in 75 g sugar.

2. 2

   Stir in egg yolks. Mix flour, starch, cocoa and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes. Soak gelatine in cold water. Mix quark, vanillin sugar, 2 tablespoons of sugar and 1 tablespoon of syrup. Remove the sponge cake from the oven and turn it over onto a tea towel sprinkled with sugar. Remove the paper. Roll the sponge cake with the tea towel from the long side and let it cool down. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the remaining cream. Chill the cream until it begins to gel.

3. 3

   Remove the sponge cake from the oven and turn it over onto a tea towel sprinkled with sugar. Remove the paper. Roll the sponge cake with the tea towel from the long side and let it cool down. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of cream, then stir into the remaining cream. Chill the cream until it begins to gel. Whip cream until stiff and fold in. Fold in rhubarb. Roll out the cold sponge cake and spread with the cream. Roll up the sponge cake and chill for at least 4 hours. Grate the chocolate coating with the peeler into shavings. Decorate sponge roll with chocolate shavings and dust with cocoa

4. 4

   Whip cream until stiff and fold in. Fold in rhubarb. Roll out the cold sponge cake and spread with the cream. Roll up the sponge cake and chill for at least 4 hours. Grate the chocolate coating with the peeler into shavings. Decorate sponge roll with chocolate shavings and dust with cocoa

5. 5

   4 1/4 hours waiting time

Nutrition Facts

KCAL
200 kcal

CARBS
24 g

FATS
9 g

PROTEINS
7 g