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🍰 Rollo de bizcocho de chocolate con fresas frescas

505 kcal · 30 min · 4 raciones

Ingredientes

• Eggs 4 unidades
• Sugar 100 g
• Salt pinch
• Tonka bean paste 1 tsp
• Water 2 tbsp
• Flour 100 g
• Cocoa powder 40 g
• Mascarpone 250 g
• azúcar glas 80 g
• Vanilla extract 1 tsp
• nata para montar 470 g
• San-apart 6.5 tsp
• Strawberries 350 g
• Dark chocolate 250 g
• Coconut oil 1 tbsp
• Dark chocolate coating 50 g

Preparación

1. 1. Preheat your oven to 210 degrees top and bottom heat.
2. 2. Line a large baking sheet with baking paper.
3. 3. Place a baking frame on the maximum size of the tray.
4. 4. Whisk the eggs, sugar, a pinch of salt, the tonka bean paste and the water until white and creamy for 5 to 10 minutes.
5. 5. Sift the flour and cocoa over the egg mixture.
6. 6. Fold in the dry ingredients briefly and carefully.
7. 7. Pour the batter into the baking frame.
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. Take the sponge out of the oven.
11. 11. Carefully remove the baking frame.
12. 12. Invert the sponge cake onto a clean kitchen towel.
13. 13. Peel the baking film from the bottom.
14. 14. Roll up the sponge together with the kitchen towel.
15. 15. Let the roll cool completely covered.
16. 16. Mix the mascarpone, icing sugar and vanilla extract until creamy.
17. 17. Slowly add 400 grams of cream.
18. 18. Whip the cream stiff with San-apart.
19. 19. Place the finished cream in the refrigerator.
20. 20. Remove the green 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 on the sponge.
25. 25. Distribute the strawberry cubes on the cream.
26. 26. Roll up the sponge cake again using the kitchen towel.
27. 27. Place the roll covered in the refrigerator for about 1 hour.
28. 28. Roughly chop the dark chocolate.
29. 29. Bring 70 grams of cream to a boil in a pot.
30. 30. Take the pot off the heat.
31. 31. Stir in the chopped chocolate and the coconut oil.
32. 32. Keep stirring until the chocolate has melted.
33. 33. Let the ganache cool to lukewarm.
34. 34. Place the sponge roll on a cooling rack.
35. 35. Place baking paper under the rack to catch dripping chocolate.
36. 36. Pour the ganache over the roll.
37. 37. Smooth the chocolate glaze all around.
38. 38. Let the glaze set briefly.
39. 39. Fill the remaining mascarpone cream into a piping bag with a star tip.
40. 40. Decorate the roll with it.

Nutrición por ración

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