Peach-Mocha-Biscuit Roll

Name: Peach-Mocha-Biscuit Roll
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 3 Eggs (size M); 125 g + 6 tablespoons sugar; 1 pinch Salt; 100 g Flour; 25 g crushed almonds; 25 g Cornstarch; 1 1/2 TSP. Baking Powder; 50 ml Milk; 2 TABLESPOONS coffee sugar (or brown sugar); 6 sheets Gelatine; 3 Peaches; 2 TABLESPOONS soluble bean coffee; 75 g Dark chocolate; 400 g Whipped cream; 2 packages Vanillin sugar; 7-10 Tbsp Peach slices; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

3 Eggs (size M)
125 g + 6 tablespoons sugar
1 pinch Salt
100 g Flour
25 g crushed almonds
25 g Cornstarch
1 1/2 TSP. Baking Powder
50 ml Milk
2 TABLESPOONS coffee sugar (or brown sugar)
6 sheets Gelatine
3 Peaches
2 TABLESPOONS soluble bean coffee
75 g Dark chocolate
400 g Whipped cream
2 packages Vanillin sugar
7-10 Tbsp Peach slices
baking paper

Directions

1
Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix the flour, almonds, starch and baking powder and stir into the egg foam alternately with the milk. Spread on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: not suitable/ gas: level 4) for 7-8 minutes. In the meantime, mix 4 tablespoons of white sugar and coffee sugar and sprinkle onto a slightly damp tea towel. Soak the gelatine in cold water.
2
Carve peaches crosswise and dip them briefly in boiling water. Then rinse with cold water and remove the skin. Cut the flesh of the fruit into fine crevices from the stone. Take the sponge out of the oven and turn over onto the cloth. Remove baking paper immediately. Mix bean coffee, 2 tablespoons sugar and 2 tablespoons boiling water. Grate chocolate finely. Whip cream and vanillin sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Stir in dissolved coffee and chocolate as well. When the cream starts to get firm, spread it on the sponge cake. Spread the peaches on top, press in a little.
3
Grate chocolate finely. Whip cream and vanillin sugar until stiff. Squeeze the gelatine, dissolve lukewarm and stir into the cream. Stir in dissolved coffee and chocolate as well. When the cream starts to get firm, spread it on the sponge cake. Spread the peaches on top, press in a little. Roll up the sponge cake from the long side, refrigerate for about 1 hour. Cut into slices and serve decorated with peach wedges
4
Waiting time approx. 1 hour