Ingredients
- For the sponge cake
- 8 egg yolks
- 100 g sugar
- 4 egg whites
- 80 g flour
- 20 g corn starch
- 1 pinch of salt
- For the Italian cream
- 190 g sugar
- 75 ml water
- 400 g butter
- 4 egg whites
- 40 g sugar
- 50 g white chocolate
- 40 g dark chocolate (60%)
- 3 g organic rose oil
- Syrup for the sponge base
- 200 ml water
- 40 g sugar
- 2 g organic rose oil
Instructions
Sponge cake base
1. Beat egg yolks with half the sugar until foamy.
2. Beat the egg whites with a pinch of salt and the rest of the sugar until fluffy.
3. Mix the flour and starch and sieve finely.
4. Carefully fold the beaten egg whites into the foamy egg yolk and finally gently mix in the flour and starch mixture.
5. Spread the preparation evenly on a baking tray lined with baking paper and bake in the oven at 220°C for 10 minutes on the middle shelf.
Italian cream
1. Bring sugar and water to the boil in a saucepan at 120 °C.
2. Cut the butter into small cubes.
3. Beat the egg whites and sugar in a food processor until soft peaks form, then slowly add the hot sugar syrup while stirring continuously. Finally beat the egg foam vigorously (ap- prox. 4 minutes).
4. Now add the pieces of butter and whip to an airy cream.
5. Mix 500 g of this cream with 50 g molten white chocolate and 3 g or- ganic rose oil to a rose cream.
6. Mix the rest of the cream with 40 g molten dark coating chocolate (60%) to a chocolate cream.
Syrup
Bring the sugar and water to the boil, stir the rose oil into the cooled syrup.
Assembly
1. Remove the baking paper from the cooled sponge cake base.
2. Cut the sponge cake into three equally wide strips and sprinkle with the syrup.
3. Now spread the rose cream evenly onto the sponge cake.
4. Roll up the first strip from right to left, then place the small roll onto the second sponge cake strip and continue rolling, this way our cake will slowly grow in diameter. Finally, roll up the third strip.
5. Then place the roll (one of the cut sides down) in the refrigerator to cool for 2 hours.
6. Spread the cooled cake with the chocolate cream on the outside and decorate it to your fancy.
Recipe: The Chocolate House
