Summary

Ingredients

For the sponge dough:

• 4 egg (s)
• 120 g suar
• 1 pinch (s) salt
• 90 g flour
• 30 g cornstarch
• 1 teaspoon Baking powder

For the filling:

• 200 g currants
• 300 g cream
• 2 packs cream stabilizer
• 250 g mascarpone
• 50 g cane suar
• 70 ml amaretto
• 225 ml espresso, cold

For decoration:

• Currant panicle
• cocoa

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Instructions

1. For the sponge cake, beat the eggs with the salt until frothy, while drizzling in the sugar. Mix the cornstarch, baking powder and flour, sieve in and fold in. Spread the dough on a baking sheet lined with baking paper and bake at 180 ° C top / bottom heat for about 12 minutes.
2. Sprinkle a tea towel with sugar and turn the sponge cake onto it immediately after baking. Peel off the baking paper and roll it up from the long side. To let it cool down.
3. For the filling, wash the currants, strip them from the panicles and drain well. Beat the cream with the cream stiffener until stiff. Mix the mascarpone with the amaretto and the sugar until smooth. Then fold in the cream. Set 1/3 of the cream aside for the decoration and mix the currants with the rest.
4. Roll up the sponge cake and drizzle all over with the espresso. Spread the currant cream on top and roll up again. Cover the whole roll with the rest of the cream.
5. Before serving, dust the roll with cocoa and decorate with currant panicles.