Heidenroulade

For the Heidenroulade first prepare the dough. To do this, beat eggs and sugar until firm and the mixture is almost white. Works best if you stir for about 15 minutes with the kitchen mesh on high speed.

Fold in flour, chocolate and spices. Spread on a baking tray lined with baking paper. Bake at 190 degrees for about 15 minutes. Immediately turn the finished sponge out onto a damp tea towel and carefully loosen the baking paper.

If it does not go well, just wipe the baking paper with a damp cloth and it will come off fairly quickly. Immediately roll up with the tea towel and let cool.

Whip the cream with cream stiffener and vanilla sugar. Carefully roll out the cooled sponge. Spread with whipped cream. Spread a line of cranberry jam on the bottom edge.

Roll up the sponge, sprinkle with powdered sugar.

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