Passion fruit chocolate roll

Name: Passion fruit chocolate roll
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g Milk chocolate; 3 Eggs (size M); 125 g +1 tablespoon sugar; 150 g Flour; 1 TEASPOON Baking Powder; 4 sheets Gelatine; 250 g Vanilla Quark; 250 g Fresh cream; 2 packages Vanillin sugar; 3 Passion fruit (or passion fruit); 1 TABLESPOON Cocoa powder; 1 small freezer bag; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g Milk chocolate
3 Eggs (size M)
125 g +1 tablespoon sugar
150 g Flour
1 TEASPOON Baking Powder
4 sheets Gelatine
250 g Vanilla Quark
250 g Fresh cream
2 packages Vanillin sugar
3 Passion fruit (or passion fruit)
1 TABLESPOON Cocoa powder
1 small freezer bag
baking paper

Directions

1
Roughly chop the chocolate and melt it on a warm water bath. Let it cool down a little. Pour 2 tablespoons of chocolate into a freezer bag. Cut off a small corner and squirt wavy patterns onto a piece of baking paper. Put it in a cold place. Separate the eggs. Beat the egg whites until stiff, sprinkle 75 g sugar.
2
Whisk the egg yolks and 1 tablespoon of sugar with the whisk of the hand mixer until thick and creamy. Stir in the chocolate bit by bit. Carefully fold in the beaten egg white. Mix flour and baking powder. Sift on top and fold in. Pour the mixture onto an oven pan lined with baking paper (32 x 39 cm) and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove from the oven and turn out onto a damp tea towel. Leave to cool. In the meantime soak the gelatine. Mix quark, crème fraîche, 50 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir droplets into the quark mixture. Halve the passion fruit and scrape out the flesh.
3
Remove from the oven and turn out onto a damp tea towel. Leave to cool. In the meantime soak the gelatine. Mix quark, crème fraîche, 50 g sugar and vanillin sugar. Squeeze the gelatine and dissolve. Stir droplets into the quark mixture. Halve the passion fruit and scrape out the flesh. Carefully fold into the cream. As soon as the mixture begins to gel, pour onto the sponge cake and smooth it down. Leave a 2 cm wide edge free. Roll up the sponge cake from the long side. Chill the sponge roll for 2 hours. Carefully peel the splattered chocolate patterns from the baking paper. Dust the sponge roll with cocoa powder, cut into slices and decorate with chocolate patterns
4
Carefully fold into the cream. As soon as the mixture begins to gel, pour onto the sponge cake and smooth it down. Leave a 2 cm wide edge free. Roll up the sponge cake from the long side. Chill the sponge roll for 2 hours. Carefully peel the splattered chocolate patterns from the baking paper. Dust the sponge roll with cocoa powder, cut into slices and decorate with chocolate patterns
5
waiting time approx. 2 hours