Currant biscuit roll with white mousse

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 2 tablespoons of cold water and salt with the whisks of the hand mixer until stiff. Let sugar trickle in. Carefully stir in the egg yolks. Sift the starch, flour and baking powder over the egg yolk and carefully fold it in with an egg whisk. Spread the mixture on a baking tray lined with baking paper.

2. 2

   Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 15 minutes. Turn out onto a tea towel sprinkled with sugar, carefully remove baking paper. Cover with a damp cloth. For the filling, soak gelatine in cold water. Melt the chocolate in a hot water bath. Wash the currants, pluck them from the stalks. Whip the cream until stiff. Squeeze the gelatine, stir into the chocolate. Leave to draw lightly. Fold in cream and chill until the cream begins to set. Spread the cream on the sponge cake. Spread the fruit on top.

3. 3

   Squeeze the gelatine, stir into the chocolate. Leave to draw lightly. Fold in cream and chill until the cream begins to set. Spread the cream on the sponge cake. Spread the fruit on top. Roll up the sponge plate from the long side using the cloth. Chill for about 1 hour. Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Sprinkle sponge roll with almond flakes and lots of icing sugar. Serve decorated with red and white currants. Results in about 10 pieces

4. 4

   Chill for about 1 hour. Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Sprinkle sponge roll with almond flakes and lots of icing sugar. Serve decorated with red and white currants. Results in about 10 pieces