Christmas Chocolate Sponge Cake Roll

For the sponge cake batter, separate the eggs and beat the whites with a pinch of salt until stiff. Slowly add 50 g sugar.

Mix 110 g sugar with the egg yolks until creamy.

Add flour, 2 tablespoons cocoa powder and baking powder and stir in.

Add the egg whites and gently fold in with a dough scraper.

Preheat the oven to 180° C (top/bottom heat) and line a baking tray 30 x 40 cm with baking paper.

Spread the dough evenly on the baking sheet and bake in the oven (center) for 12-15 minutes.

Lay out another sheet of baking paper on the countertop and sprinkle the remaining sugar on top.

After baking, turn the sponge out directly onto the baking paper. Carefully peel off the baking paper that was also baked, put it back on and let everything cool for 30 min. covered with a tea towel.

Whip the cream with the cream stiffener until stiff.

Mix Philadelphia and powdered sugar and fold into the cream.

Transfer ¼ of the cream to a bowl and mix with the remaining cocoa powder.

Pluck the currants from the stems, wash and dry them.

Crumble the speculaas cookies with your hands.

Remove the baking paper and tea towel and spread the cream on the sponge cake base. Leave about 2 cm free all around.

Spread the currants on the cream and sprinkle with 2/3 of the speculaas crumbs.

Roll up the sponge cake base from the long side, place on a serving plate and chill for 2 hours.

Roll up the sponge cake with the scissors.

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