Sponge roll with snowflakes

Name: Sponge roll with snowflakes
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 1 Protein (size M); 30 g Icing sugar; 20 ml Oil; 100 g Flour; 3 Eggs (size M); 1 pinch Salt; 175 g Sugar; 1 package Vanillin sugar; 1 1/2 TABLESPOONS Cornstarch; 1/2 TEASPOON Baking Powder; 2 TABLESPOONS Cocoa powder; 7 sheets Gelatine; 100 g white chocolate; 75 ml Lemon juice; 7-10 Tbsp Peel of 1 organic lemon; 250 g Schmand; 200 g Whipped cream; 1 TABLESPOON Icing sugar; 7-10 Tbsp Sugar; 7-10 Tbsp Disposable piping bag; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

1 Protein (size M)
30 g Icing sugar
20 ml Oil
100 g Flour
3 Eggs (size M)
1 pinch Salt
175 g Sugar
1 package Vanillin sugar
1 1/2 TABLESPOONS Cornstarch
1/2 TEASPOON Baking Powder
2 TABLESPOONS Cocoa powder
7 sheets Gelatine
100 g white chocolate
75 ml Lemon juice
7-10 Tbsp Peel of 1 organic lemon
250 g Schmand
200 g Whipped cream
1 TABLESPOON Icing sugar
7-10 Tbsp Sugar
7-10 Tbsp Disposable piping bag
baking paper

Directions

1
Mix egg white, icing sugar, oil and 50 g flour. Pour into a small piping bag and spray snowflakes of different sizes onto a baking tray (approx. 32 x 39 cm) lined with baking paper.
2
Place the baking tray in the freezer for about 15 minutes.
3
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, 75 g sugar and vanillin sugar. Stir in egg yolks. Mix 50 g flour, starch, baking powder and cocoa, sieve onto the egg mixture and fold in.
4
Remove the baking tray from the freezer. Spread the sponge cake mixture evenly on top. Bake in the preheated oven (electric cooker: 220 °C/ convection oven: 190 °C/ gas: see manufacturer) for 8-10 minutes. Take out the sponge cake and turn it over onto a tea towel sprinkled with sugar.
5
Carefully remove the baking paper. Roll up the sponge cake from the long side using the tea towel and let it cool down.
6
Soak gelatine in cold water. Finely chop the chocolate. Mix lemon juice, lemon zest, 100 g sugar, sour cream and chocolate. Squeeze the gelatine, dissolve and stir in 4 tbsp. of sour cream.
7
Stir the gelatine into the remaining silt. Chill until the mass begins to gel. Whip the cream until stiff, fold into the mixture in portions.
8
Unroll the sponge cake, spread the cream evenly on top. Carefully roll up the sponge cake, place it on a plate with the seam facing down. Chill for about 3 hours. Whipped cream tastes good with it.