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This Christmas Roll is a french tradition. It comes in all different kinds of flavors and variations. The one with chocolate and its irresistible raspberry flavor is the most favorite among kids.
serves 8
| Preheat oven to 190° C. | ||
| The (sponge) cake / biscuit 4 eggs 100 g household sugar |
separate egg white and yolk. Set aside egg white. Stir up yolk and sugar to a smooth consistance. |
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| 100 g flour 1 tsp baking powder pinch of salt 2 tbls bitter kakao |
Add flour, baking powder, salt and kakao powder. | |
| Whip up egg white and gently fold in. | ||
| 20 g melted butter | Add melted butter and gently mix to a foamy homogeneous dough. | |
| 20 g Butter to grease parchment paper | Cover baking sheet (28cm x 32cm) with parchment paper and grease. | |
| Spread dough on to parchment paper. | ||
| Preparation time / 10 min 190°C / 12 min |
Put in oven and bake for 12 min. | |
| Immediately after baking first spread on to, then coil up biscuit (sponge cake) into a moist kitchen towel, allow to cool down, then refrigerate. (dough facing the towel, paper on top) | ||
| Raspberry Juice 250 g frozen Raspberries 1/4 l (250ml) water 2 tbls Acacia honey |
Bring water together with raspberries and honey to a boil, reduce heat, skim and allow to reduce. Cool down, set aside. | |
| Preparation time / 20 min low heat / 20 min |
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| Chocolate Creme 90 g chokolate (60% Kakao) 2 tbls whole milk |
Use water bath to melt chocolate in milk. | |
| 40 cl whipping cream 90 g Mascarpone 1 tbls Acacia honey |
Whip up cream, add honey, Mascarpone and cooled chocolate milk. | |
| Preparation time / 15 min | ||
| Assembling Christmas Roll the biscuit roll the raspberry juice the chocolate creme |
Take biscuit out of refrigerator, unroll and remove parchment paper. Drench with raspberry juice. Spread chocolate cream on to the biscuit, then coil up, refrigerate and start preparing the chocolate ganache |
|
| Preparation time / 15 min | ||
| The Chocolate Ganache : 100 g chocolate (60% kakao) 100 g milk chocolate 100 g whipping creme 20 g butter |
Melt both chocolates together with liquid cream. Smoothly blend to get a creamy mix. cool down for 5 min. Add and blend in butter, bring to a luke warm temperature. | |
| Preparation time / 15 min | Remove coiled up biscuit from refrigerator and sit on a grid. Slowly pour chocolate ganache from one side to the other. Using a dough scraper to cover the ganache completely | |
| Decoration : 12 raspberries |
Line up raspberries on top of christmas roll and refrigerate overnight – the next day it is even more delicious! |
