Chestnut Roulade

Summary

Ingredients

• 4 egg (s)
• 150 g powdered suar
• 150 g wheat flour
• 5 tablespoon water, cold
• 0.5 teaspoon ½ baking powder
• 1 tablespoon cocoa powder

For the filling:

• 1 packet puree, (chestnut puree = chestnut rice)
• 100 g powdered suar
• 1 packet vanilla sugar
• 250 ml whipped cream, (cream)
• 1 tablespoon rum
• Jam, cranberry
• Cocoa powder

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Instructions

1. Separate eggs, beat snow. Mix the yolks with the sugar until foamy, stir in the water, flour and cocoa powder, then fold in the snow loosely.
2. Spread the dough on a baking sheet lined with baking paper and bake at 200 ° / 8-10 min.
3. Roll up the sponge cake and allow to cool.
4. Mix the chestnut puree with the sugar, rum and whipped cream. Unroll the roulade, coat with cranberry jam, fill with the mixture and roll up again. Brush the outside with the rest of the filling and dust with cocoa powder. Put in a cool place.