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
_ 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
_ 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
_ fold under the remaining cream
_ spread onto the carefully unrolled roulade
Let the roulade cool for at least an hour – over night is even better!