Sponge roll with cranberries

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white with 50 g sugar and salt until stiff. Beat the egg yolks with 70 g sugar and 2 tablespoons of lukewarm water until creamy. Mix flour and cocoa. Fold the beaten egg white and flour mixture into the egg yolk mixture.

2. 2

   Spread the dough on a baking tray lined with baking paper. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. In the meantime, sprinkle a damp tea towel with 3 tablespoons of sugar.

3. 3

   Put the sponge cake on it, remove the paper. Roll up the sponge cake immediately with the cloth. Let it cool down. Meanwhile drain the cranberries and collect the juice. Soak the gelatine in cold water.

4. 4

   Heat the cranberry juice with the remaining sugar, squeeze the gelatine and dissolve in the juice. Put it in a cold place. Whip 2 cups of cream until stiff and fold into the gelatinous juice with the cranberries, except for 2 tablespoons.

5. 5

   Wrap the sponge roll out of the cloth, spread cream on it, chill for a short time, then roll it up carefully. Chill for at least 2 hours. Melt the chocolate coating in a hot water bath. Using a pallet, spread wafer-thin, small ovals on a cold marble slab and scrape into rolls with a spatula.

6. 6

   Cold. Whip the remaining cream until stiff. Spread the roll with 1/3 of the cream. Put the rest of the cream in a piping bag and decorate the roll with it. Place the chocolate shavings and the remaining cranberries on the sponge roll.

7. 7

   Results in about 16 pieces.