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Mixed Berry Chocolate Cream Roulade

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Mixed Berry Chocolate Cream Roulade
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
0
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Ingredients

for
1
Ingredients
4
4
½ cup
1 packet
Vanilla sugar (or 1 tsp. vanilla extract)
½ cup
1 teaspoon
0.333 cup
0.333 cup
sugar (for rolling up)
For the filling
1 ⅔ cups
cream (min. 30% fat)
0.333 cup
1 packet
Vanilla sugar (or 1 tsp vanilla extract)
5 sheets
2 cups
mixed berries (raspberries, blueberries)
2 tablespoons
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Whisk, 4 Glasses (à 300 ml Inhalt)

Preparation steps

1.
Beat the egg whites until they form stiff peaks, gradually trickling in the sugar.
2.
Whisk the egg yolks and fold in. Mix the cornstarch, flour, cocoa powder and baking powder, sift over the mixture and fold in with the vanilla sugar (or vanilla extract).
3.
Spread the batter on a jelly roll pan lined with baking parchment and bake in a preheated oven (175°C/350°F/gas 4 with top and bottom heat) for 12-15 minutes.
4.
Turn out onto a tea towel sprinkled with sugar, roll up loosely and let cool.
5.
For the filling, soak the gelatin in cold water. Whip the cream with the sugar and vanilla sugar (or vanilla extract) until stiff.
6.
Put the gelatin into a small pan dripping wet and dissolve over a low heat. Stir about 3 tablespoons cream into the gelatin, then mix with the rest of the cream. Sort the berries and wash if necessary.
7.
Carefully unroll the sponge roll, spread with cream, scatter with berries and roll up again. Sprinkle with confectioners' sugar and garnish with rose petals.
8.
Chill in the refrigerator for at least 2 hours before serving.