Marzipan Roulade with Parisian Cream




Rating: 1.86 / 5.00 (84 Votes)


Total time: 1 hour

Servings: 12.0 (servings)

Ingredients:










Instructions:

For the marzipan roulade, first prepare the Parisian cream. To do this, heat the whipped cream and chocolate until the chocolate has melted – remove from the heat and refrigerate for several hours.

For the sponge cake, beat the eggs and sugar until foamy – then fold in flour. Spread the mixture on a baking sheet lined with baking paper and bake at 160 °C for about 18 minutes.

Immediately roll up and let cool rolled up. Whip the Parisian cream once with a hand mixer – unroll the sponge and remove the baking paper at the same time. Spread cream evenly on top and roll up again.

For the marzipan cover, knead marzipan well with a little powdered sugar and roll out, sprinkle with sugar-cocoa mixture and wrap the roulade with it.

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