Currant cream roll

Ingredients for 1 servings:

• 4 eggs
• 125 g sugar
• 1 packet of vanilla sugar
• 125 g flour
• 1 packet of baking powder
• 2 tbsp sugar for sprinkling
• 2 cups of cream
• 1 packet of vanilla sugar
• 150 g currants
• possibly powdered sugar for dusting

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

First, beat the four eggs with the sugar and vanilla sugar for about 12 minutes until frothy. Once the mixture has increased in volume, gradually add the sifted flour and baking powder, preferably with a whisk. Once all the flour has been incorporated, spread the finished batter on a deep baking tray lined with baking paper and bake it in the oven at 180°C for 10-12 minutes. While the sponge cake is baking, prepare a tea towel and sprinkle it with about 2 tablespoons of sugar. The sponge cake is ready when it has a light golden brown shimmer. Then remove the cake from the oven and turn it out onto the tea towel. Now it’s time to roll up the sponge cake. You can try removing the baking paper beforehand; I always do this when the roll is cold. Now let the sponge cake rest for a few hours until it’s cold. Whip the cream as usual until stiff (I add 1 sachet of vanilla sugar, as currants are usually sour, and sweet cream tastes better in this combination). Once the cream is whipped, stir in the currants. When the roll is cool, very carefully unroll it, spread it with the cream, and roll it up again. Then sprinkle a little more powdered sugar on top and the roll is ready to serve. You can also use an extra cup of cream and spread it on the outside of the roll as well.