Polka-Dot Roll with Peanut Butter and Custard Cream
This polka-dot roll is a striking dessert that pleases both the eye and the palate. Two sponge sheets – a light one with dark dots and a dark one with light dots – are filled with peanut butter and vanilla custard and finished with frozen forest fruit. The surface is brushed with apricot jam so the roll stays moist.
Prep: 1 h 30 min
Servings: 16
Energy: 34 kcal per serving
Method
01.
Whip the egg whites into stiff peaks. Beat the egg yolks with the sugar until frothy, gradually pour in the lukewarm water, add the flour and potato starch and finally fold in the whipped egg whites. Divide the batter in half and stir the cocoa into one half. Put about 3 tablespoons of the dark batter into a piping bag with a plain nozzle and pipe dots onto a baking tray lined with baking paper. Repeat the same process with the light batter – put 3 tablespoons of the light batter into a bag and pipe light dots onto a second tray lined with baking paper. This makes two rolls – a light one with dark dots and a dark one with light dots. Put both trays in the freezer so the dots set.
02.
Pour the remaining sponge batter over the set dots – the dark batter over the light dots and the light batter over the dark dots. Bake in an oven preheated to 160 °C for about 18 minutes. Once baked, let the sponge cool a little and carefully remove the baking paper.
03.
Pour a little of the cream into a bowl and stir in the custard powder. Pour the remaining cream into a saucepan, add the sugar and heat. Pour the cream with the custard powder into the saucepan and cook into a thick custard. Cover with cling film so that no skin forms.
04.
Spread the sponge sheets with the peanut butter, which you have warmed briefly in the microwave. Then spread with the prepared custard and sprinkle with the frozen forest fruit, pressing it lightly into the cream. Roll up and place in the fridge to set. Brush the set rolls with the warmed apricot jam so they do not dry out.
