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🍰 Chocolate sponge roll with fresh strawberries

505 kcal · 30 min · 4 servings

Ingredients

• Eggs 4 pcs.
• Sugar 100 g
• Salt pinch
• Baking paste, tonka 1 tsp
• Water 2 tbsp
• Baking flour 100 g
• Cocoa powder 40 g
• Mascarpone 250 g
• Icing sugar 80 g
• Vanilla extract 1 tsp
• Whipping cream 470 g
• San-apart 6.5 tsp
• Strawberries 350 g
• Chocolate, dark 250 g
• Coconut oil 1 tbsp
• Coating, dark 50 g

Instructions

1. 1. Preheat your oven to 210 degrees Celsius with top and bottom heat.
2. 2. Line a large baking tray with baking paper.
3. 3. Place a cake ring on the tray at its maximum size.
4. 4. Whisk the eggs, sugar, a pinch of salt, the tonka bean paste, and the water for 5 to 10 minutes until white and creamy.
5. 5. Sift the baking flour and cocoa powder over the egg mixture.
6. 6. Gently fold in the dry ingredients briefly.
7. 7. Pour the batter into the cake ring.
8. 8. Smooth the surface of the batter.
9. 9. Bake the sponge in the preheated oven at 210 degrees for 8 to 9 minutes.
10. 10. Remove the sponge from the oven.
11. 11. Carefully remove the cake ring.
12. 12. Turn the sponge cake out onto a clean kitchen towel.
13. 13. Peel off the baking paper from the bottom.
14. 14. Roll up the sponge cake together with the kitchen towel.
15. 15. Let the roll cool down completely while covered.
16. 16. Mix the mascarpone, powdered sugar, and vanilla extract until creamy.
17. 17. Slowly add 400 grams of cream.
18. 18. Whip the cream stiffly using San-apart.
19. 19. Place the finished cream in the refrigerator.
20. 20. Remove the green tops from 200 grams of the strawberries.
21. 21. Dice the remaining strawberries.
22. 22. Carefully unroll the cooled sponge cake.
23. 23. Set aside about 3 to 4 tablespoons of the cream for decoration.
24. 24. Spread the remaining cream evenly over the sponge.
25. 25. Distribute the strawberry cubes over the cream.
26. 26. Roll up the sponge cake again using the kitchen towel.
27. 27. Place the roll in the refrigerator, covered, for about 1 hour.
28. 28. Roughly chop the dark chocolate.
29. 29. Bring 70 grams of cream to a boil in a saucepan.
30. 30. Remove the saucepan from the heat.
31. 31. Stir in the chopped chocolate and coconut oil.
32. 32. Continue stirring until the chocolate has melted.
33. 33. Let the ganache cool down to lukewarm.
34. 34. Place the sponge roll on a cooling rack.
35. 35. Place a sheet of baking paper under the rack to catch dripping chocolate.
36. 36. Pour the ganache over the roll.
37. 37. Smooth the chocolate glaze around the roll.
38. 38. Let the glaze set briefly.
39. 39. Fill the remaining mascarpone cream into a piping bag with a star nozzle.
40. 40. Decorate the roll with it.

Nutrition per serving

• kcal: 505
• Protein: 6 g · Fett/Fat: 33 g · Carbs: 42 g