Espresso-macchiato roll with chai latte filling

Name: Espresso-macchiato roll with chai latte filling
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 4 Eggs (Gr. M); 7-10 Tbsp Salt; 100 g + a little + 2 tablespoons sugar; 4 TSP instant espresso powder; 75 g Flour; 4 TABLESPOONS + some baking cocoa; 150 g frozen raspberries; 250 g Cream curd; 50 g soluble chai latte powder; 200 g Whipped cream; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
not easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

4 Eggs (Gr. M)
7-10 Tbsp Salt
100 g + a little + 2 tablespoons sugar
4 TSP instant espresso powder
75 g Flour
4 TABLESPOONS + some baking cocoa
150 g frozen raspberries
250 g Cream curd
50 g soluble chai latte powder
200 g Whipped cream
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, adding 100 g sugar.
2
Mix the espresso with 3 tablespoons of cold water. Stir the egg yolk briefly into the egg whites. Sift the flour and 4 tbsp. cocoa over the egg whites and fold in. Spread the dough on the tray. Bake in a hot oven for about 8 minutes.
3
Take out the sponge cake. Turn onto a sugared tea towel immediately. Remove the baking paper. Roll up the sponge cake. Let the sponge roll cool down.
4
For the filling, let the raspberries thaw. Mix quark with 2 tablespoons of sugar and chai latte powder. Whip cream until stiff, fold in. Roll out the cooled sponge cake. Spread the cream on top, leaving an approx. 5 cm wide rim on the outer long side.
5
Spread raspberries over the cream. Roll up the sponge cake again using the cloth. Place the roll on a plate. Chill for at least 30 minutes. Dust with cocoa before serving.