Summary

Ingredients

• 4 egg whites
• 4 tablespoon water
• 200 g suar
• 4 egg yolks
• 60 g flour
• 60 g cornstarch (Maizena)
• 0.5 ½ teaspoon, leveled baking powder
• 40 g cocoa powder, (not sweetened)

For the filling:

• 0.25 liter ¼ cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer
• Cake icing, chocolate
• 50 g coconut fat
• 100 g dark chocolate
• 50 g chocolate, whole milk
• rum
• possibly powdered sugar
• possibly jam

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Instructions

1. Beat egg whites and cold water until stiff. Sprinkle in the sugar and briefly beat under it. Fold in the egg yolks.
2. Mix the flour, cornstarch, baking powder and cocoa, sift over and fold in loosely.
3. Line the baking sheet with parchment paper and spread the dough on it and bake in the preheated oven at 190 ° for about 15 minutes (middle rack).
4. Immediately turn the biscuit out onto a cloth and carefully peel off the paper. Roll up the sheet of dough INCLUDING the cloth and let it cool in the cloth.
5. For the fullness:
6. Beat the cream well with the cream stiffener, vanilla sugar (possibly also a little sugar).
7. Now carefully roll up the cooled dough sheet and drizzle with a little rum. Then spread the whipped cream on and roll it up again with the help of the cloth.
8. You can now put a chocolate glaze over it and decorate it as you like or just sprinkle with icing sugar.
9. For the glaze, slowly dissolve the coconut fat and add the chocolates. (Do not let the fat get hot). When the chocolate has melted, stir everything well and let cool down a little. Just before the mass becomes thick, pour the glaze over it. It is especially beautiful if you coat the roulade with hot jam beforehand!