Julscheit

Ingredients

• 6 egg yolks
• 75 g sugar
• 2 tsp grated lemon zest
• 4 egg whites
• 80 g flour
• 250 g couverture chocolate
• 250 g butter
• 125 g powdered sugar
• 20 ml cognac
• cherry filling
• chocolate shavings

Instructions

1. 1.

   Beat the egg yolks with 1 tbsp sugar and lemon zest until fluffy.

2. 2.

   Whisk the egg whites with the remaining sugar until stiff, fold into the yolk mixture, sift the flour over the batter and gently fold in.

3. 3.

   Spread the dough onto a baking sheet lined with parchment paper and bake in a preheated oven at 180°C for about 12 minutes. Remove, let cool slightly, lift from the pan and transfer to a kitchen towel dusted with sugar; remove the parchment and cover the sponge with a damp kitchen towel.

4. 4.

   Crush the couverture chocolate coarsely and melt it over a bain-marie, letting it cool a bit.

5. 5.

   Beat the butter with powdered sugar until fluffy, set aside 4 tbsp, stir the rest with cognac into the melted chocolate.

6. 6.

   Spread two-thirds of the chocolate cream onto the sponge slab, roll it up using the kitchen towel.

7. 7.

   Using a piping bag with a star tip, pipe the remaining cream lengthwise over the rolled sponge.

8. 8.

   Decorate the roll with the reserved white buttercream using a small tip and garnish as desired with cherry filling and chocolate shavings.