Malaga Role

Ingredients

Directions

1. 1

   Wash the raisins, drain well and soak in rum, cover and put aside. For the buttercream, stir pudding powder, 75 g sugar and 100 ml milk until smooth. Bring 400 ml milk to the boil, remove from the heat. Stir in the pudding powder, bring to the boil again while stirring and simmer for about 1 minute. Put the pudding in a bowl, cover directly with foil and let it cool down at room temperature. Store butter also at room temperature. Beat the eggs with salt and 75 g sugar for 6-8 minutes with the whisk of the hand mixer until thick and creamy.

2. 2

   Stir in 5 tablespoons of milk. Mix flour and baking powder, sieve on top and fold in. Line a baking tray with baking paper. Pour the mixture onto it and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the sponge cake plate and carefully remove the baking paper. Roll up the plate immediately with the tea towel and let it cool down. Whip the butter stored at room temperature with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful. Roll out the sponge cake. Pour cream up to approx. 3 tablespoons onto the sponge cake for decoration. Sprinkle with rum raisins, except for a few for decoration. Place wafer rolls in a row on top.

3. 3

   Roll up the plate immediately with the tea towel and let it cool down. Whip the butter stored at room temperature with the whisk of the hand mixer until creamy white (approx. 15 minutes). Stir in the pudding by the spoonful. Roll out the sponge cake. Pour cream up to approx. 3 tablespoons onto the sponge cake for decoration. Sprinkle with rum raisins, except for a few for decoration. Place wafer rolls in a row on top. Roll everything up again and chill for about 2 hours. Bring jam to the boil in a pot and pass through a sieve. Spread the roll with the jam, let it dry. Stir the set aside cream briefly. Put into a piping bag with a small perforated spout. Spray roll with the cream. Decorate with set aside raisins, wafer rolls and mint

4. 4

   Roll everything up again and chill for about 2 hours. Bring jam to the boil in a pot and pass through a sieve. Spread the roll with the jam, let it dry. Stir the set aside cream briefly. Put into a piping bag with a small perforated spout. Spray roll with the cream. Decorate with set aside raisins, wafer rolls and mint

5. 5

   3 hours waiting time. /KH g