Currant jelly roll & Chocolate

Currant jelly roll & Chocolate

How can I do?

Preheat oven to 180 ° C. Place a sheet of parchment paper on a baking sheet.

Separate egg whites from egg yolks, whisk the egg yolks with the sugar and vanilla extract. Add the sifted flour and baking powder and gently stir in the beaten egg whites with a pinch of salt.

Although the paste of the plate spread with a spatula. Cook for 15 minutes. Remove from oven and cool with a damp cloth placed on the cake. Turn the cake on the machine and have a wet brush on the parchment paper to pull it off.

Cover the cake with jelly and fixed castors.

Prepare the ganache by melting the finely chopped chocolate in a water bath or in the microwave. Bring cream to a boil and the melted chocolate. Add the sifted powdered sugar and mix until a smooth ganache. In for the cake and smooth.

Ingredients:
  • 4 organic eggs

  • 120g sugar

  • 1 cup coffee vanilla extract

  • 90 g flour

  • 1 cup of coffee baking powder

  • 1 pinch of salt

  • 1 glass currant jelly

  • 100g dark chocolate

  • 7.5 oz Cream

  • 25g icing sugar

Total time: Preparation + cooking time: 55 min

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