Chocolate Cream Roulade Cake

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Chocolate Cream Roulade Cake
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Health Score:
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 52 min.
Ready in

Ingredients

for
1
For cake
6 egg yolks
6 egg whites
150 grams sugar
2 tablespoons Vanilla sugar
120 grams Pastry flour
5 tablespoons cocoa powder
2 tablespoons cornstarch
For the filling and garnish
400 milliliters Whipped cream
2 tablespoons powdered sugar
2 centiliters Cherry brandy
1 teaspoon Ground cinnamon
for decoration
Chocolate
Ground cinnamon
How healthy are the main ingredients?
Whipped creamsugarChocolate

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Line a baking sheet with parchment paper.

3.

For the cake, cream the egg yolks with 1 tablespoon warm water, half of the sugar and all the vanilla sugar until fluffy. Whip the egg whites until stiff, add the remaining sugar and whip again until stiff. Fold the egg whites into the egg yolk mixture. Mix the flour with the cornstarch and cocoa, sift over the egg mixture and fold together gently. Spread the dough on the baking sheet and bake for 10-12 minutes.

4.

Take the finished cake from the oven and unmold onto a tea towel sprinkled with sugar. Remove the baking paper and place on the cake a clean kitchen towel. Roll up the cake and let  cool completely.

5.

For the filling, whip the cream until stiff, add the powdered sugar and whip again until stiff.  To decorate, unroll the cake carefully. Drizzle with cherry brandy and sprinkle with cinnamon. Evenly spread half the whipped cream over the cake and roll the cake back up. Fill a piping bag with whipped cream. Decorate the outside of the cake as desired. Garnish with the grated chocolate and cinnamon. Chill until ready to serve.