Liqueur-flavored roulade: Egg cognac gives it a deep flavor and aroma

Sponge cake rolls come in many forms. From light sponge cake dough with jam, whipped cream and fruit to pastries with buttercream and rich decorations. How about making a roll that resembles your favorite liqueur tops? You will be thrilled with its taste!

Cocoa roll dough

The process is easy because we only need a few ingredients: 5 eggs, 3 tablespoons of powdered sugar, 3 tablespoons of plain flour, 1 tablespoon of cocoa, and a pinch of baking powder.

• Crack the eggs and separate the yolks from the whites. Beat the whites until stiff.
• Thoroughly beat the egg yolks with the sugar until light and fluffy.
• Gradually add the sifted flour and cocoa (so that it does not become dusty).
• If the cream is too thick, add a tablespoon of hot water and whisk briefly.
• Combine the mixture with the snow and carefully fold them together until the dough comes together.

Line a baking sheet with baking paper, pour the dough onto it, smooth it out and put it in the oven. Bake at 200 °C. When the surface turns pink, it is done. Let the sheet cool for five minutes. Flip the sponge cake onto another sheet of paper, peel off the top paper and turn the sheet over again. Cover it with a clean cloth and let it cool. You can watch the baking process in our video tutorial:

Cream with egg cognac

For the cream we need: 300 ml of milk, 1 bag of vanilla pudding, 150 g of softened butter, 150 ml of egg liqueur and 1 tablespoon of powdered sugar.

• Make a pudding from the milk and pudding powder. Stir half the egg liqueur into the hot mixture. Cover with foil (to prevent a skin from forming) and let cool.
• Beat the butter and sugar and gradually add the pudding with the rest of the egg liqueur, spoon by spoon. Beat the cream with an electric mixer until it is soft and fluffy. If it curdles, the solution to the problem can be found here.

Set some of the cream aside. Spread the remaining cream on the cooled cocoa sheet (leaving the opposite edges free) and carefully roll up the roll. Use a piping bag to create small roses from the reserved cream on its surface. Place the roll seam-side down on a wire rack and put it in the refrigerator to harden. In the meantime, melt the chocolate and pour it over the roll.

Sweet crumbs

Before the chocolate icing hardens, you can sprinkle it with chocolate shavings (also white chocolate). Small two-colored cake sticks, chocolate filigree decorations or leaves will also be very effective. Cut the roulade into individual slices. Let the children taste just a little. The taste of alcohol is strong – like in liqueur tips.

You can see other delicious sweet recipes in the series Home Bakery.