Old Bakery: Red Currant Roll.
by a tale
A twist on a cake most german folks know and loved in their childhood. Although rarely offered in cafés or bakeries, this roulade belongs to the essential old bakery. I am sure every grandmother will approve of this variation in which tingly sour red currant goes with the sweetness of icing sugar and the softness of sponge cake.
RED CURRANT ROLL.
eggs – 2
caster sugar – 50 grams
plain flour – 30 grams
hazelnuts, grounded – 20 grams
a pinch of salt
a pinch of baking powder
cream – 250 ml
red currant jam, homemade – 4 tablespoons
red currants – a handful
Preheat oven to 180° C. Line a baking tray with a buttered paper.
Whisk eggs whites in an electric mixer until thick, pale and tripled in volume (7-8 minutes) and add the sugar gradually.
Add egg yolks, whisk just until incorporated.
Sift over flour and hazelnuts, folding in gently with a large spoon.
Pour onto the paper and sleek the batter. Bake for 4 minutes until light golden and the dough springs back when pressed lightly with your fingertip. Remove the dough from the tray and turn it onto a towel (sprinkled with sugar) and fold in the short side and roll it up. Let cool completely.
In the meantime whip the cream till thick. Wash the red currants.
Unroll the dough and remove the paper. Spread with the currant jam and the cream and cut it in half (lengthwise). Roll up the first piece a second time and wrap the roll with the second piece, for a big one. Or roll them up separately.
Place them upright on a plate and top with the red currants.