Chocolate Roulade with Sea Buckthorn Filling

Rating: 3.00 / 5.00 (8 Votes)

Total time: 45 min

Servings: 1.0 (servings)



To finish:


A simple but delicious cake recipe:

Preheat the stove to 190 °C.

For the sponge, beat the eggs, salt and sugar in a food processor or possibly with a hand mixer for at least ten minutes until pale and thick. Put the cocoa and flour in a sieve and sift into the mixture. Fold in loosely with a whisk. Transfer the mixture to a baking sheet lined with parchment paper and spread into a 1 cm thick rectangle. Bake in the lower half of the oven for about nine minutes.

Sprinkle a clean kitchen towel with sugar. Turn the baked sponge out onto it. Remove the parchment paper. Cover the sponge cake with the baking sheet to cool.

For the filling, mix ricotta, juice of one lemon and sea buckthorn pulp. Cut the vanilla bean in half lengthwise, scrape out the seeds with a pointed kitchen knife and add to the filling mold. Whip cream until very stiff and stir in.

Spread the mixture on the cooled sponge cake and roll it up with a kitchen towel. Leave to cool until ready to serve.

Cut edges diagonally as desired. Dust the roulade with powdered sugar and cocoa powder.


Honey is also good – Instead of sea buckthorn pulp, add honey to the ricotta mixture.

Even faster: Fill the sponge cake with e.g. bitter orange or raspberry jam.

(*) Sea buckthorn pulp – sea buckthorn belongs to the family of the oil willow plants. The bright red to orange berries grow on bushes, both in Europe and Asia. Raw they are no pleasure, because too sour and tart, but boiled down sin

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