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–+ servings
Biskuitroulade mit einer Füllung aus weißer Schokolade, Maroni und eingelegten Weichseln.

Dark Chocolate Sponge Roll with Chestnuts & Cherry Filling

Rezept drucken
Festive dark sponge roulade (sponge roll) with a simple filling of chestnuts, white chocolate and pickled sour cherries. Winter decoration with stencilled paper snow stars and powdered sugar.
Arbeitszeit 30 Minuten
Resting Time 10 Stunden
Portionen 15

Zutaten

Chestnut Cream with White Chocolate

  • 200 g white chocolate couverture 7 oz
  • 250 ml heavy cream, unwhipped 1 cup
  • 250 g cooked and peeled chestnuts 9 oz

Dark Sponge Cake

  • 6 fresh eggs
  • 120 g all-purpose flour 1 cup
  • 100 g powdered sugar ¾ cup
  • 2 tablespoon unsweetened cocoa powder
  • 1-2 teaspoon butter melted and lukewarm
  • ⅛ teaspoon baking powder a pinch

Additional Items

  • 1 tablespoon butter for greasing parchment paper
  • 1 tablespoon flour for dusting parchment paper
  • 350 g preserved sour cherries 12 oz, drained weight (substitute with fresh or thawed frozen berries such as blackberries, blueberries, strawberries, or stewed plums)
  • Powdered sugar for dusting

Anleitung

Chestnut Cream

  • Important: Prepare the cream a day in advance so it can firm up overnight in the fridge. Otherwise, it will be too runny. The process, however, is very simple.
  • Chop the white chocolate and melt it with the heavy cream in a small saucepan over medium heat. Stir constantly.
    Weiße Kuvertüre mit dem flüssigen Schlagobers in einem kleinen Topf bei mittlerer Temperatur schmelzen lassen
  • Blend the melted mixture with the cooked chestnuts into a smooth cream using a blender or food processor.
    Transfer to a container with a lid and keep in the fridge for about 10 hours.
    Maroni, weiße Schokolade und Schlagobers (Sahne) in Standmixer püriert.

Dark Sponge Roll

  • Grease parchment paper with butter and dust it with flour to prevent sticking.
    Backpapier mit Butter einfetten und mit Mehl bestäuben.
  • Separate the eggs. Beat the egg whites until stiff peaks form.
    Gradually fold the egg yolks into the beaten whites without deflating the mixture.
    Eidotter Stück für Stück in den Schnee unterheben.
  • Mix the flour, powdered sugar, cocoa powder, and baking powder. Sift and fold into the egg mixture along with the lukewarm melted butter.
  • Spread the batter evenly on the prepared parchment paper. Bake in a preheated oven at 200°C (390°F) for 10-15 minutes.
    Dunkler Biskuitteig nach dem Backen.
  • While the sponge is still hot, roll it up with a second parchment paper on top. Put a kitchen towel underneath to protect your hands if still very hot. Let it cool completely for about 30-60 minutes.
    Biskuitroulade noch heiß einrollen.
  • Carefully unroll the cooled sponge. Spread the chestnut cream evenly and distribute the drained cherries on top.
  • Re-roll the sponge gently but tightly.

Snowflake Decoration with Powdered Sugar

  • Just before serving, decorate the sponge roll with powdered sugar using paper snowflakes as stencils. Use tweezers to carefully remove the stencils. You can find instructions for paper snow stars on YouTube ;)
    Avoid decorating too early, as the sugar may absorb moisture and lose its crisp appearance.
    Puderzucker Verzierung für dunkle Biskuitroulade.

Notizen

The chestnut cream must be prepared in advance to ensure it sets properly.
You may use stabilized cherries (thickened with cornstarch and cherry brandy) for a firmer roll if desired. 
You can find instructions for paper snow stars on YouTube ;). I particularly liked this snow star on Youtube. The size of the snow stars was approx. 5-6cm (2 inches).

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Dezember 19, 2024

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/dark-chocolate-sponge-roll-with-chestnuts-cherry-filling/