CHOCOLATE SPONGE ROULADE WITH PREISELBEEREN

May 5, 2014

For all non-Austrians out there – ‘Preiselbeeren’ are NOT cranberries but lingonberries!
Give this recipe a try it’s quite a unique taste. Make sure to get your hands on some really good lingonberry jam. It’s really worth it!

CHOCOLATE SPONGE ROULADE WITH LINGONBERRIES

  • 150g dark chocolate [zartbitter]
  • 1 tablespoon vanilla sugar
  • pinch cinnamon
  • 5 eggs
  • 80g sugar
  • pinch salt
  • 30g flour
  • 20g corn starch
  • 250ml cream [very cold]
  • 150g lingonberry jam

fox_cranberry_roulade2_ chop chocolate and mix with vanilla sugar and cinnamon

_ melt mixture in a metal bowl over a water bath

_ preheat oven to 200°C

_ whip egg whites with salt until you have soft peaks 

_ whip in 50g sugar

_ mix flour and corn starch

_ whip egg yolks with remaining sugar until pale yellow

_ mix in melted chocolate

_ mix in small portions of flour and egg white until everything is combined

_ spread on a baking sheet [1cm thick]fox_cranberry_roulade3

_ bake for about 10min

_ turn over onto a kitchen towel – remove baking sheet

_ turn over once more and roll into a loose roulade – let cool

_ whip cream until stiff

_ mix a fourth of the cream with jamfox_cranberry_roulade4

_ fold under the remaining cream

_ spread onto the carefully unrolled roulade

_ rolled closed – let cool in the fridge fox_cranberry_roulade5fox_cranberry_roulade6

Let the roulade cool for at least an hour – over night is even better!

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