Zebra biscuit roll

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites, 2 tablespoons of cold water and salt until stiff, adding 150 g sugar and 1 sachet of vanilla sugar. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in. Halve the sponge mixture. Fold the cocoa into one half

2. 2

   Pour light and dark compound into a piping bag with a large perforated spout (size 9-10). Line a baking tray (approx. 35 x 40) with baking paper. Spray alternately light and dark sponge cake strips on it

3. 3

   Bake the sponge cake in a preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 10-12 minutes. Turn out onto a damp tea towel sprinkled with 3 tbsp. sugar, remove baking paper. Cover the sponge cake with a 2nd damp cloth. Let it cool down

4. 4

   Roughly chop the chocolate. Whip the cream until stiff, while adding cream firming agent and 2 sachets of vanilla sugar. Fold in chocolate and pistachios. Remove the top cloth from the sponge cake. Spread the sponge cake with cream and roll it up with the help of the bottom cloth. Chill for about 1 hour.

5. 5

   decorate the sponge roll with chocolate shavings, chopped pistachios and mint