Maroniroulade

Separate the eggs for the chestnut roulade. Puree the chestnuts or press them through a potato press or, if necessary, mash them very finely with a fork. Mix flour with baking powder.

Beat the egg whites until stiff. Beat the egg yolks with the sugar and vanilla sugar for a few minutes until very foamy. Stir the chestnuts and the flour into the egg-sugar mixture.

Finally, carefully fold in the snow with a spatula. Place on a baking tray lined with baking paper and bake in a preheated oven at 180 °C for about 20 minutes, depending on the stove, using top and bottom heat.

Turn the finished chestnut sponge out onto a clean tea towel, carefully peel off the baking paper and immediately roll it up with the tea towel. Allow to cool. In the meantime, whip the whipped cream.

Mash the chestnuts with a fork and stir into the whipped cream with the maroni cream. Sugar is no longer necessary here, as the maronicreme is quite sweet.

Carefully roll out the roulade, spread a thin layer of currant jam, then spread the cream evenly and roll up again. Possibly a little more on the inner edge.

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