Zebra biscuit roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 2 tablespoons of water and salt with the whisks of the hand mixer until stiff. Add 150 g sugar and 1 packet of vanilla sugar. Add the egg yolks and stir in. Mix flour, starch and baking powder. Sift over the egg mixture and fold in carefully. Halve the dough and fold the cocoa into one half. Pour the light and dark dough into a piping bag with a perforated spout (size 9 / 10). Line a baking tray with baking paper and alternately spray a light and a dark stripes onto the tray, close together. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 12 minutes. Turn onto a damp cloth sprinkled with sugar and cover with a second damp cloth. Let it cool down. In the meantime, roughly chop the chocolate. Whip cream, remaining sugar and vanilla sugar until stiff. At the same time allow the cream setting agent to trickle in. Add chocolate and pistachios and fold in. Remove the top cloth from the sponge cake. Spread the sponge with the cream and roll up with the help of the lower cloth. Chill for about 1 hour. Sprinkle with sugar and decorate as you like with chocolate slicer, pistachios and mint. Makes about 12 pieces

2. 2

   Cup: Valkyrie

3. 3

   Plate: Pillivuyt

4. 4

   Cutlery: Seal & Berking