Strong flavoured chocolate cream with a light vanilla sponge and sweet and sour red currants, just for a summer day where you do not want a large piece of cake.
POLKADOT SWISS ROLL WITH RED CURRANTS
4 M/L EGG
120 G SUGAR
60 G MEL
60 G POTATO STARCH
1/2 TSK BAKING POWDER
ORANGE, BLUE, RED, YELLOW, GREEN FOOD COLOURING GEL
Whisk egg and sugar for 10 min at high speed, easiest to do in a stand mixer, to a thick and airy cream.
Meanwhile, the preheat the oven to 180 degrees celsius.
Line a baking sheet with baking paper.
Mix flour, potato starch and baking powder together.
Fold the mixture into the eggs.
Take five tablespoons of batter and divide them into five small bowls and colour them in your chosen colours.
Spread the coloured batter onto the baking paper in circles of different sizes, you can use a spoon or a piping bag to do it.
Place the baking sheet in the freezer for approx. 15 min, then the batter should hold their shape.
Spread the rest of the batter over the dots and spread it right to the edge.
Bake the sponge in the oven for 10-14 min. it must spring back when you lightly press the middle and be baked through.
Remove the sponge, sprinkle it with sugar, place a new piece of baking paper and a clean tea towel over and flip it over. Remove the baking sheet and baking paper.
Now roll the sponge together, gently but tightly, from the short side. Let the sponge cool off completely.
225 G ICING SUGAR
180 G VERY SOFT BUTTER
25 G COCOA POWDER
1 PINCH OF SALT
½ TSK. VANILLA SUGAR
2 EGG YOLKS
1 TBSP. AMARETTO LIQUEUR
1 TBSP RASPBERRY SYRUP
Meanwhile, whisk the vanilla sugar into the butter with an electric whisk.
Add icing sugar and cocoa, whip it soft and creamy.
Add egg yolks, salt and amaretto and stir the cream delicious and scrumptious.
Fill a piping bage with a star tip with the cream.
Pipe almost all of the cream over the sponge and spread it into a thin layer.
Add the raspberry syrup.
Now roll the sponge together around the filling, preferably a little tight, but not so much that you squeeze out the filling.
VALRHONA CRUNCH PEARLS
Pipe the last chocolate cream on top of the roulade.
Decorate with fresh red currants, crunch pearls and gold sprinkles, and if you have them, the yellow flowers of the red wood sorrel.