Prince Pückler Roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Finally, add 100 g sugar and salt. Beat the egg yolks one after the other. Mix flour, cocoa and baking powder, sieve onto the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper, smooth it down. Bake in the preheated oven, middle shelf (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes

2. 2

   Wash and clean the strawberries and cut into small cubes. Mix strawberries and 50 g sugar and let it stand for about 15 minutes. Turn the sponge cake onto a tea towel sprinkled with a little sugar and carefully peel off the baking paper. Roll up the sponge cake plate with the cloth and let it cool down

3. 3

   Soak 2 sheets of gelatine in cold water. Let strawberries and apple juice simmer for about 5 minutes. Stir starch and 1 tbsp. cold water until smooth and thicken the strawberry compote. Simmer for about 1 minute, then let it cool down while stirring occasionally. After approx. 10 minutes, add squeezed gelatine to the compote and dissolve in it

4. 4

   Soak 2 sheets of gelatine in cold water. Mix cream cheese, vanillin sugar and 50 g sugar. Beat 150 g cream until stiff. Squeeze the gelatine and melt in a small pot. Stir in 3 tbsp. cream, then stir into the rest of the cream. fold in the cream

5. 5

   Unroll the sponge cake and spread with the cream cheese, leaving about 1 cm free at the edges. Spread the cooled compote on the cream. Place the roll in a cool place until the compote begins to gel, then carefully roll up the sponge cake. Chill the sponge roll for about 3 hours.

6. 6

   Roughly chop the chocolate. Heat 100 g cream. Melt chocolate and coconut fat in it. Pour the chocolate icing over the sponge roll and chill again

7. 7

   waiting time approx. 3 1/4 hours