Chocolate cream roll with plum jam
easy
Ingredients
- 4 eggs (Gr. M), salt
- 100 g + 3 tablespoons + 1 teaspoon sugar
- 1 Package. Vanillin sugar, 75 g flour
- 1 slightly heaped Tsp baking powder
- 100 g ground almonds (without skin)
- 1 jar (450 g) Plum jam
- 1 coated Tsp Gingerbread spice
- 400 g Whipped cream, 2 P. Cream thickener
- 300 g Marzipan raw mass
- 100 g + some icing sugar
- 200 g Dark chocolate chip
- 1 cube (25 g) Plate grease (Palmin)
- 7-10 Tbsp Chocolate rolls and cocoa
- baking paper
Directions
- 1
Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites, 4 tbsp. cold water and 1 pinch of salt until stiff, while pouring in 100 g sugar and vanillin sugar. Fold in the egg yolks one by one. Sift flour and baking powder on top and fold in almonds. Spread on a baking tray
- 2
Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 10-12 minutes. Turn out onto a tea towel sprinkled with 3 tablespoons of sugar. Remove baking paper immediately. Roll up the sponge cake together with the cloth from the long side. Allow to cool down
- 3
Unroll the sponge cake. Spread the sponge up to a 2 cm edge. Sprinkle with spice. Whip the cream until stiff, pour in the cream firmer and 1 tsp. sugar. Spread on the puree. Roll up using the cloth. Cool for at least 4 hours.
- 4
Coarsely grate the marzipan, knead with 100 g icing sugar. Roll out to a square (approx. 40 x 40 cm) on some icing sugar. Place the roll on top. Roll into the marzipan, moisten the edges a little and press on. Cut off any excess marzipan. Melt the couverture with the plate-grease in a hot water bath. Cover the roll with it. Cool for about 1 hour. Cut out stars from the remaining marzipan. Decorate the roll with stars, chocolate rolls and cocoa before serving
Nutrition Facts
390 kcal
40 g
22 g
6 g
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