Saturday, June 30, 2007

Cocoa Jelly Roll

Not only did I marry into a German family, but a German family of bakers. My MIL studied sales, with a focus in bakeries (Germans do things this way, you know), and worked in her family's bakery.

She met my FIL when he worked in their bakery to do his apprenticeship. Once a month on Saturday, he would cycle 40 kilometers from the baker in Fürth to his home for a visit. Then back to Fürth the next day.

After working a few years, it was determined that the flour dust was too dangerous for his lungs, so he switched to construction and spent the rest of his life doing tile and brickwork. Hard to imagine that as being less dusty, isn't it?

In any case, here's one of his favorite recipes: a jellyroll. The cocoa form uses cocoa for 1/3 of the flour requirement. Enjoy!

Bisquit Rolle (Jellyroll)
4 eggs
100 g sugar
1 pkg vanilla sugar
2 g sugar
75 g flour
50 g starch (cornstarch or potato starch)
pinch baking powder
250 g marmalade or confiture (strawberry, raspberry or apricot)
powdered sugar
whipped cream

Note: To make a cocoa roll, substitute cocoa for 1/3 of the flour.

Canned pineapple, chopped into small pieces
About a tablespoon Rum or cognac

Preheat oven to 220 degrees C.

  1. Beat yolks with 3 tablespoons water until foamy.
  2. Add 100 g sugar and vanilla sugar. Beat until creamy.
  3. Mix whites with 25 g sugar until stiff. Fold into yolks.
  4. Mix flour with baking powder and sift onto egg mixture.
  5. Stir until just combined.
  6. Spread into a rectangle onto a piece of parchment paper. Bake until done, can vary from 5 minutes until 15 minutes, depending on the thickness of the dough.
  7. Remove from oven and turn immediately onto a clean kitchen towel sprinkled with sugar.
  8. Roll up immediately, towel and all. You can freeze it at this stage (with the towel) or fill and serve. Sometimes it will crack.
    Disaster Recovery: If it breaks into too many pieces, cut it into small pieces and mix with the filling. Spoon into small mounds onto a cookie sheet, glaze with chocolate, and you now have “Granatsplitter.”
  9. Prepare filling by whipping the cream and chopping the pineapple.
  10. Unroll the cake.
  11. Sprinkle with pineapple juice mixed with some rum or cognac.
  12. Spread a layer of marmalade on the cake
  13. Spread a layer of whipped cream on the cake.
  14. Sprinkle pineapple on the whipped cream.
  15. Roll up.
  16. Cap the ends with whipped cream. Sprinkle powdered sugar on top, or pipe whipped cream over the cake. Sift some cocoa onto the whipped cream as decoration as desired.

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