I've always wanted to make a roulade, and then I noticed the beautiful giraffe roulades on the internet. And since I've always liked making something unusual, I decided on a giraffe roulade. I found a great recipe here:
Photo by Sabine, meinhaushalt.at
Read also:Â When is the cake fully baked?
Preheat the oven to 180° C with top and bottom heat.
For the batter, beat the 3 egg whites with 70 g of sugar until stiff peaks form.
In a separate bowl, beat the 5 egg yolks with 10 g of sugar and half a packet of vanilla sugar until fluffy.
Fold the beaten egg whites into the yolk mixture and divide the batter into two halves.
Mix another 35 g of wheat flour into the first half of the batter - this is the light batter.
Draw a giraffe pattern on a white sheet of paper.
Grease this sheet of paper slightly, place it on a baking tray and press it down a little.
Then place the parchment paper on top.
Now pipe the light batter onto the pattern lines using a piping bag with a large nozzle.
Bake the tray at 180° C (top and bottom heat) for about 2–3 minutes.
Mix 20 g of wheat flour and 15 g of cocoa into the second half of the batter (if any light pattern remains, simply add it).
Spread the dark batter over the pre-baked pattern.
Put the tray back in the oven and bake for about 10 to 12 minutes.
Immediately after baking, sprinkle the roulade with sugar, place a sheet of parchment paper on top and invert.
Carefully peel off the parchment paper from the patterned side.
Let the sponge cool briefly, covering it with a sheet of parchment paper so it doesn’t dry out.
Soak the 4 sheets of gelatin in cold water for 5 minutes, then warm with 1–2 tbsp of water and dissolve.
Let cool briefly.
In the meantime, puree the berries and whip the cream until stiff.
Mix the berries with the mascarpone, the whipped cream and the gelatin until well combined.
Spread the sponge with the cream and gently roll it into a roulade.
Chill the roulade for about 1 hour and then serve.
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