Roll cakes photo

Roll cakes

by Gregory Soulavie

 

Ingredients

  • Cocoa powder biscuit 
  • Roll cake 
  • Raspberry compote
  • Chocolate mousse
  • Dark chocolate whipped cream 
  • Decoration 

Preparation

Cocoa powder biscuit

  • 365 g egg yolks
  • 130 g milk 
  • 230 g sunflower oil 
  • 40 g liquid honey
  • 540 g egg whites 
  • 310 g caster sugar
  • 2 g salt 
  • 180 g flour 
  • 150 g potato starch 
  • 40 g cocoa powder 

Whisk the egg yolks, milk, oil and liquid honey. With the whisk beater, beat the egg whites with sugar and salt. Blend the whipped egg whites with egg yolks. Stir in flour, potato starch and cocoa powder previously sieved together. Make two baking trays (40 x 60 cm) and bake at 180°C for +/- 9 minutes. 

Roll cake (1 baking tray) 

  • 60 g egg yolks
  • 140 g whole eggs
  • 130 g caster sugar 
  • 90 g egg whites 
  • 20 g caster sugar 
  • 30 g flour 
  • 30 g cornstarch

Whip the egg yolk and the sugar. Beat the egg whites with sugar. Mix together gently. Stir in flour and cornstarch previously sieved together. Spread on the baking tray with baking paper (40 x 60 cm). Bake at 180 °C for +/- 8 minutes. 

Raspberry compote 

  • 15 g water 
  • 3 g gelatin powder 
  • 600 g raspberry puree
  • 100 g caster sugar
  • 1 g agar 
  • 13 g pectin NH 
  • 2 g Xantham gum 

Soak the gelatine in cold water. Heat the raspberry puree till 60°C. Add sugar, agar, pectin NH and xanthan gum. Bake at 85°C. Add the soaked gelatine. Mix and pour over the roll cake, make 3 whirlwinds. 

Chocolate mousse 

  • 115 g water 
  • 90 g caster sugar 
  • 135 g egg yolks 
  • 60 g whole eggs
  • 375 g dark chocolate couverture 74% 
  • 435 g liquid cream 35%

Heat the water and the caster sugar till 107°C. Beat the egg yolks with the whole eggs. Pour the hot sugar over the eggs and whip until completely cooled. Melt chocolate at 45°C. Mix the preparation with the foamy cream. Add the melted chocolate.  

Dark chocolate whipped cream

  • 250 g liquid cream 35% 
  • 80 g dark chocolate couverture 52% 

Whip the foamy cream. Melt the dark chocolate at 45°C. Gently add the foamy cream. 

Finishing

  • Dark chocolate whipped cream
  • 400 g dark chocolate couverture
  • 65% raspberry whirlwinds

Product used

Raspberry puree
Raspberry photo

packaging: 1 kg