Christmas chocolate biscuit roll

AUTHOR
Shirley Vincent
DIFFICULTY
very easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 4 Eggs (size M)
  • 150 g Sugar
  • 1 pinch Salt
  • 75 g Flour
  • 5 TABLESPOONS Cocoa powder
  • 5 g Baking Powder
  • 3 sheets white gelatine
  • 400 g Whipped cream
  • 2 packages Vanillin sugar
  • 400 ml Milk
  • 1 package Chocolate Flavoured Pudding Powder
  • 200 g Butter
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp sugared cranberries and rosemary
  • baking paper
  • 7-10 Tbsp Cling film

Directions

  1. 1

    Separate eggs. Beat the egg whites and 2 tablespoons of cold water with the whisks of the hand mixer until stiff. Finally, add 100 g sugar and salt. Beat the egg yolks one after the other. Mix flour, 2 tbsp. cocoa and baking powder, sieve onto the egg foam and fold in carefully

  2. 2

    Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper, smooth it down. Bake in the preheated oven, middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Turn the sponge cake onto a tea towel sprinkled with a little sugar. Carefully remove the baking paper. Roll the sponge cake plate in the cloth and let it cool down for about 30 minutes

  3. 3

    Soak gelatine in cold water. Whip cream and vanilla sugar until stiff. Squeeze the gelatine, dissolve and mix with approx. 2 tbsp. cream. Add the gelatine to the rest of the cream while stirring, spread on the sponge cake, leaving an approx. 1 cm wide rim all around. Roll up the sponge cake from one long side using a tea towel. Chill for about 2 hours.

  4. 4

    For the buttercream, mix pudding powder, 5 tablespoons of milk and 50 g of sugar. Bring the remaining milk to the boil, then add the pudding powder while stirring. Bring the pudding to the boil and let it simmer for about 1 minute while stirring. Pour into a bowl and let it cool down, the surface covered with foil (best at room temperature overnight)

  5. 5

    Whisk the warm butter with the whisk of the hand mixer until creamy white. Stir in 3 tbsp. cocoa powder. Briefly stir the cooled chocolate pudding (room temperature) until smooth, then slowly stir it into the butter by the spoonful. Remove the sponge roll from the cloth, cut 1/4 of the roll diagonally and place it on the roll as a "branch

  6. 6

    Lift the sponge roll onto a plate. Spread the sponge roll evenly with buttercream. Use a fork to draw the grains into the cream and refrigerate for at least 2 hours. Before serving, decorate with sugared cranberries and rosemary if desired

  7. 7

    waiting time approx. 4 1/2 hours

Nutrition Facts

KCAL
230 kcal
CARBS
15 g
FATS
17 g
PROTEINS
4 g