Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Filling
Roulade
To decorate
How it's done
Batter
Beat together the sugar and egg yolks using the whisk on a hand mixer until the mixture becomes light and frothy. Beat the egg whites with the salt until stiff. Gradually add the sugar, continue to beat until the egg whites turn glossy. Combine the flour and cocoa powder, sieve into the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Carefully mix in the melted butter, spread the mixture into a rectangle (approx. 30 x 35 cm) on a baking tray lined with baking paper.
To bake
Approx. 10 mins. in the centre of an oven preheated to 220 °C. Remove, tip out the sponge and paper onto a fresh sheet of baking paper, run a damp cloth across the upper layer of paper and peel it away carefully. Cover the sponge immediately with the upturned tray, leave to cool.
Filling
Using the whisk on a mixer, beat the chestnut puree in a bowl until smooth. Add ⅔ of the whipped cream and cacao nibs, carefully mix in.
Roulade
Stir the redcurrant jelly until smooth, spread on top of the sponge, leaving a border of approx. 2 cm all the way around. Spread the chestnut mixture on top, roll up the sponge tightly from one of the narrow ends and leave to chill for approx. 1 hr.
To decorate
Transfer the remainder of the whipped cream to a piping bag with a serrated nozzle (approx. 12 mm in diameter), pipe on top of the roulade, sprinkle with the cacao nibs.
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