Summary

Ingredients

For the dough:

• 50 grams flour
• 30 g cornstarch, fine
• 50 g almond (s), round
• 8 egg yolks
• 100 g suar
• 4 egg whites
• 1 pinch salt

For the filling:

• 4 tablespoon rum
• 400 g jam (orane or apricot jam)

For decoration:

• 100 g desiccated coconut
• 100 g couverture, chocolate, semi-sweet
• 16 almond (s), peeled
• Pistachios, chopped

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Instructions

1. Sift the flour and cornstarch into a bowl. Mix in the almonds. Mix the egg yolks with 50 g sugar until a light, creamy mass is formed. Beat the egg whites with a pinch of salt until stiff, drizzling in the remaining sugar.
2. Preheat the oven to 220 °. Cover the baking sheet with parchment paper. Fold a third of the egg whites into the egg yolk mixture. Carefully work in the remaining egg whites with the almond flour. Spread the dough evenly on the baking sheet with a spatula. Bake in the oven (center, fan oven 200 ° C) for about 10 minutes until golden yellow.
3. Turn the sponge cake out onto a kitchen towel. Peel off the parchment paper. Drizzle the rum over the plate and cut into 2 halves. Stir 300 g of orange jam until smooth and apply thinly to the sponge cake. Carefully roll up the two plates.
4. Heat the rest of the jam in a small saucepan. Brush the Swiss rolls with it. Scatter the desiccated coconut on top. Melt the couverture in a water bath. Roast the almond kernels in a dry pan.
5. Cut the rolls into about 16 equal pieces 4-5 cm in length. First dip one cut surface about 5 mm deep into the couverture, then the other. Place on the parchment paper to dry. With a dollop of liquid couverture, stick a roasted almond on each candle (Lichtel) so that it looks like a candle flame. Sprinkle with chopped pistachios to taste.