Baking: Chocolate Roll with Red Currant Sour Cream

The biscuit

1. Separate the eggs and add an extra egg white. We’ll need it later for the garnish. Beat three egg whites until stiff.
2. Mix the egg yolks, sugar and water with the hand mixer on the highest setting until a whitish cream is formed.
3. For this cream, weigh the three beaten egg whites, the salt, baking powder, flour, potato starch and cocoa powder and mix carefully with a whisk.
4. Line a baking sheet with foil or paper and distribute the dough evenly on it. Bake at 160 ° C in a non-preheated oven for approx. 12 – 15 minutes. Make sure that the edges do not get too “crispy”, because then the dough will not roll up easily.
5. Turn the finished sheet of dough out onto a sugar-sprinkled kitchen towel and peel off the foil. When using paper, rub it off with a wet kitchen towel. So it can be easily removed without half of the dough getting stuck on it.
6. Now roll up the partial plate from the narrow side together with the kitchen towel and let it cool down completely.

The sour cream filling

1. Make the sour cream * from 500 ml of cream and 250 grams of quark according to flottelotte19. Please note that this must be done at least two days before the bakery. Otherwise, use the sour cream that you can buy.
2. Soak the gelatine in a little cold water, allow to swell, squeeze out and dissolve with low heat. I use a small stainless steel bowl that I place directly on the stove top.
3. Mix the sour cream with lemon juice, sugar and red currant powder well. Mix two tablespoons of it with the liquid gelatin before adding this mixture to the rest of the sour cream. This avoids “clumping”. Put the cream in the refrigerator to set.

The decoration

1. Beat the remaining egg white until stiff and mix with powdered sugar, cornstarch and red currant powder. Spread this mass on a sheet lined with foil or paper (approx. 3 mm) and dry at 80 ° C for approx. One hour. Carefully remove the dried plate from the substrate and break it into pieces.

The finish

1. Carefully unroll the rolling pin, brush with currant jelly and spread 2/3 of the sour cream on top. Sprinkle most of the currants (frozen) on the sour cream and carefully roll up the roll. (This time WITHOUT a kitchen towel.)
2. Using the kitchen towel, lift the roll onto a cake plate and cover with the rest of the sour cream. Spread some of the currant chips on top and do the same with the remaining currants. Sprinkle with chocolate shavings and refrigerate until serving. If the roll is not enjoyed immediately, you have to expect that the chips will become soft.
3. * Thank you, dear Petra, for this simple but very valuable recipe. Sour cream – made easy and link to stock: Classic currant jelly
4. ** I found currant powder online and there are also plenty of other fruit powders that are ideal for making desserts and cake fillings.