Ingredients for 12 pieces:
3 eggs (M)
125 g sugar
1 pinch of salt
100 g flour
25 g cornstarch
1 tsp baking powder
3 tablespoons milk
4 sheets gelatine
75 g dark chocolate
1 can (220 g; drained weight 130 g) peaches in slices
150 ml mocha
150 g whipped cream
150 g mascarpone
½ bottle of butter vanilla flavoring
150 g whipped cream
12 mocha beans for decoration
Also:
Baking paper
brown sugar for the tea towel
cocoa for dusting
Preparation:
1. Beat eggs, 125 g sugar and salt with the whisk of a hand mixer until thick and creamy. Mix flour, starch and baking powder and stir into the egg mixture alternately with the milk. Spread onto a baking tray lined with baking paper and bake in a preheated oven (electric oven: 200°C/gas mark 3) for about 8 minutes.
2. Turn the sponge out onto a damp tea towel sprinkled with brown sugar. Remove the baking paper, fold the tea towel over the edges of the sponge and allow to cool.
3. Soak gelatin in cold water. Finely grate chocolate. Chill. Drain peach slices, reserving 50 ml juice. Cut peaches into small pieces. Squeeze out gelatine. Heat 50 ml peach juice and gelatine to lukewarm. Add mocha and let cool.
4. Whip cream until stiff. Whip the cream until stiff. Stir the mascarpone and vanilla flavoring until smooth and stir in the peach pieces. Stir 2 tablespoons of mixed mascarpone into the gelatin. Then stir stirred gelatin into remaining mascarpone cream. Fold in cream and grated chocolate.
5. Spread the sponge roll with the cream. Roll up from the long side with the help of the tea towel and refrigerate for 1-2 hours.
6. Whip the cream until very stiff, decorate the mocha roll with cream puffs and serve it decorated with the mocha beans, cut into slices. If desired, dust delicately with cocoa.
Preparation time approx.: 40 minutes (without waiting time)
Nutritional values per piece approx:
Calories: 286
Joule: 1195
Protein: 9,1 g
Fat: 17,1 g
Carbohydrates: 24.0 g
(FoodCentrale by ddp images)
