Roulade with Egg Liqueur

1. Roulade base

egg yolk 5 pcs • powdered sugar 2.75 oz (80 g)

Whisk the egg yolks with sugar.

2. 

water 3.25 tbsp (50 ml) • all-purpose flour / plain flour 4.25 oz (120 g) • baking powder for gingerbread 2 tsp

Stir in a water thereafter flour with baking powder.

3. 

egg white 5 pcs

Finally fold in stiff egg whites, gradually in two portions.

4. 

Cover baking tray (46x34cm) with the baking paper. Spread half of batter across the longer side of tray till the half.

5. 

cocoa powder 1 tbsp

Stir in the cocoa into the second half of batter and spread this batter over the second half of tray (batters must be joined).

6. 

Bake the base in preheated oven at 390°F (200°C) for about 10-15 minutes. After taking of the oven roll it and wrap into the wet kitchen towel. Let it cool.

7. Custard-liqueur cream

semi skimmed milk 1,5% 1.7 cup (400 ml) • vanilla sugar 0.5 oz (15 g) • vanilla pudding - powder 1.75 oz (50 g)

Cook a thick custard from milk, sugar and custard powder. Let it cool to a room temperature.

8. 

unsalted butter 6.25 oz (180 g) • powdered sugar 2 oz (60 g)

Whisk butter together with sugar until foamy.

9. 

egg liquer 10 tbsp (150 ml)

Stir in the custard and liqueur. Beat well and stirring occasionally let it partially thicken in a cold place. For the filling of roulade the cream must be adequately firm so during the rolling it stays inside.

10. Filling of roulade

Take the roulade out of the towel. Carefully unroll and remove the paper.

11. 

powdered sugar • fruit jam 2 tbsp

Place it on the board sprinkled with the sugar. Brush with weak jam (the best redcurrant one).

12. 

almond crisps

Layer two thirds of filling over the jam. Roll the roulade from the dark end, brush with remaining cream and sprinkle with almonds.

13. Decorating

fruit jam 2 tsp • powdered sugar 1 tsp

Blend the jam with sugar and fill the syringe with the mixture.

14. 

Decorate the roulade surface of and place the roulade in fridge to harden for minimum 2 hours.

15. 

Cut before serving.