Plum Biscuit Roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 1 tablespoon of lukewarm water until stiff. Add sugar and vanillin sugar. Stir in the whole egg yolk bit by bit. Mix flour and baking powder and sieve onto the egg foam mixture. Fold in loosely.

2. 2

   Spread the mixture on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200°C/ gas: level 3) for about 10 minutes. Turn out onto a damp tea towel sprinkled with sugar. Peel off baking paper. Whip the tea towel over the sponge cake and let it cool down. Soak gelatine in cold water. Wash and stone the plums and cut them into slices. Spread the sponge cake with plum jam. Whip two cups of cream until stiff, squeeze gelatine, dissolve and carefully stir into the cream. Spread the cream on the plum puree, spread plum wedges on the cream.

3. 3

   Wash and stone the plums and cut them into slices. Spread the sponge cake with plum jam. Whip two cups of cream until stiff, squeeze gelatine, dissolve and carefully stir into the cream. Spread the cream on the plum puree, spread plum wedges on the cream. Roll up the sponge cake from the long side. Chill for approx. 2 hours, cut the roll into approx. 12 cake pieces, whip the rest of the cream until stiff and fill in a piping bag with star-shaped spout. Decorate cake pieces with cream tuffs, plum wedges and pistachios

4. 4

   Recipe: Sprinkle cake with roasted almond leaves and icing sugar. Makes about 12 pieces