Sponge Cake Gingerbread Roll with Cointreausabayon

A great cake recipe for any occasion:

Beat the yolks with the powdered sugar until very creamy. Beat the egg whites with a pinch of salt, add the sugar and beat until stiff. Fold the egg whites into the yolk mixture, sift in the flour and cornstarch and fold in. Pour in the butter and gently fold in. Spread the mixture on a baking tray lined with parchment paper and bake in a heated oven at 200 °C top and bottom heat for about 10 minutes. While still warm, turn out onto a sugar-covered baking tray. Remove the parchment paper and roll the base into the dish and cool.

Boil the milk, pour in the gingerbread spice and steep for about 30 minutes. Stir the yolks with the sugar in a warm water bath. Add the gingerbread milk and beat everything together until creamy. Soak the gelatine in cold water, squeeze it out and let it melt in the warm gingerbread mixture while stirring. Add the rum. Remove everything together from the water bath and cool, stirring several times, until it begins to thicken slightly. Fold the whipped cream into the slightly gelled mixture.

Roll the sponge cake base out of the dish hangl, spread evenly with the gingerbread mousse and roll up. Place the filled roulade in the refrigerator to firm the mousse. Bubble up the apricot jam and strain through a fine sieve.

Place the roulade on a cake rack and cover with the strained apricot mousse.

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