Cockchafer Roulade Cake

Roulade mixture: Separate the eggs. Beat the yolks with the marzipan paste, 40 g sugar, salt and vanilla until well creamy. Mix in the ground pistachios. Beat the egg whites with 120 g sugar until creamy and fold the whites into the egg yolk mixture. Carefully fold in the flour. Finally, melt in the melted butter.

Brush the mixture twice on parchment paper of 30 x 39 cm (baking sheet size) and once 15 x 39 cm (1 /2 baking sheet size), sprinkle the chopped pistachios on this half quantity.

Bake the roulade mixture at 220 degrees Celsius top and bottom heat for about 8-10 min and then cool well.

Shortcrust pastry: knead together butter, powdered sugar, egg, salt and vanilla. Add the sifted flour and knead in briefly. Leave the dough to rest in the refrigerator for about 1 hour. Then cut out the dough to a thickness of approx. 2.5 mm using a 26 mm ring. Bake at 200 °C top and bottom heat for approx. 8-10 min. Cool short pastry well.

Soak: bring water and sugar to a boil until sugar is dissolved.

Cool slightly, then add the kirsch.

Buttercream: Scrape out the vanilla pod. Bring the vanilla pulp and the pod to the boil once with 400 ml milk and sugar. Stir the remaining milk with the egg yolks and the pudding powder until smooth and add to the boiling milk. Cool down the pudding. Cream the butter well and add the pudding little by little.

Cranberry sauce: soak the gelatine in cold water. D

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