Chestnut roulade

Ingredients for 1 servings:

• 4 eggs
• 150 g powdered sugar
• 150 g wheat flour
• 5 tbsp water, cold
• ½ tsp baking powder
• 1 tbsp cocoa powder
• 1 pack of puree (chestnut puree = chestnut rice)
• 100 g powdered sugar
• 1 packet of vanilla sugar
• 250 ml whipped cream
• 1 tbsp rum
• Jam, cranberry
• Cocoa powder

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

sponge roll

Separate the eggs and beat until stiff peaks form. Beat the egg yolks with the sugar until frothy. Stir in the water, flour, and cocoa powder, then lightly fold in the egg whites. Spread the dough onto a baking sheet lined with baking paper and bake at 200°C for 8-10 minutes. Roll up the sponge cake and let it cool. Mix the chestnut puree with the sugar, rum, and stiffly whipped cream. Unroll the roulade, spread with cranberry jam, fill with the mixture, and roll up again. Spread the outside with the remaining filling and dust with cocoa powder. Refrigerate.