Sponge Cake Roll Tower

For the sponge roll tower, first mix flour with 2 pinches of baking soda. Melt butter, let cool and set aside. Grease two baking sheets and line with baking paper. Preheat oven to 180 °C convection oven.

Whisk eggs with sugar and then heat in a bain-marie, stirring constantly until sugar is dissolved.

Whisk the mixture until it doubles in size. Now slowly fold in the flour and finally gently stir in the butter.

Divide the dough in half, place each on a baking sheet and smooth out. Bake for about 15 minutes until golden brown.

Meanwhile, prepare the cream. To do this, mix the cream with cream stiffener and powdered sugar and whip until stiff. Fold the whipped cream into the curd and slowly stir in the berries. Finally, grate the tonka bean and mix it in.

Lightly dampen a kitchen towel. Remove the cake from the oven and carefully turn it out onto the kitchen towel. Now remove the baking paper from the dough. Trim the edges and now carefully roll up the dough from the long side with the kitchen towel. Place in the refrigerator for a short time to chill.

Unroll the rolls and fill with curd cream. Roll up again and chill again for at least 30 minutes.

In the meantime, prepare the glaze. To do this, melt the chocolate with the coconut fat and set aside so that it can thicken.

Now cut the sponge cake rolls into pieces of different lengths. Arrange the pieces with the cut side up on a plate.

Preparation Tip:

The sponge roll tower can of course be decorated with other fruit. This recipe is enough for 2 sponge rolls.

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