Sponge Cake Roulade with Parisian Cream




Rating: 3.94 / 5.00 (430 Votes)


Total time: 30 min

Ingredients:










Instructions:

For the sponge cake roulade with Parisian cream, beat eggs, sugar and vanilla sugar until foamy. Mix flour with baking powder and slowly stir in. Bake on a well-greased baking tray at 210°C for about 15 minutes until golden brown. Immediately turn out onto a clean towel and slowly roll up with the help of the towel and let cool.

In the meantime, prepare the Parisian cream. Melt the chocolate in the heated whipped cream. Bring to the boil and then allow to cool. Beat the cooled cream again until fluffy.

Carefully unroll the roulade again, fill with the cream and roll up again. Before serving, sugar the sponge cake roulade with Parisian cream well.

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