PREPARATION

Mix the yolks with the sugar and cocoa together in a bowl. Add flour and mix again. Beat the egg whites in a separate bowl until firm. Mix the egg whites with the cocoa mixture and pour the dough on the baking sheet, been afforded with baking foil or parchment paper. Flatten the dough till smooth and bake at 180°C between 10 to 15 minutes (mine was done after 12 minutes, but every oven bakes differently). Take still hot dough from the baking sheet, roll immediately and let cool down completely.

If the dough is cold, roll it back down and cover with a thin layer of red currant jam and next with the desired cream. Roll the roulade back and leave in the fridge for at least 3 hours to set.

If you bake roulade on teflon baking foil, you can roll the cake in this film as well. Then is no further treatment with cream roulade or otherwise necessary because the surface will be very smooth and shiny. If you do bake them on a different material, sprinkle the top of the roulade before presentation gently with cocoa and icing sugar.

TIP – BANANA VERSION

* Replace the chestnut cream with banana cream : instead of chestnut puree use the same weight mashed banana and mix with a little lemon juice. Then also use fresh bananas as decoration.
* Or spread the roulade after first cooling with the cream and lay 2 banana inside, wipe them with cream and then roll up. After cooling, you will have a delicious banana roulade with pieces of banana inside.