Biscuit pastry
80 flour
140 icing sugar
3 eggs
Vanilla extract or vanilla pod
1 teaspoon baking powder
2 tablespoon cold water
Ganache cream
300 dark chocolate
240 whipping cream
50 icing sugar
Prepare the pastry:
whip the 3 yolks with the sugar,
then add 2 tablespoon of cold water and the vanilla extract or the seeds inside the vanilla pod.
Now add the baking powder and the sieved flour.
In another bowl, beat the egg whites until stiff
(they must be so stiff that you can turn the bowl upside down without the egg whites falling out!)
Then very gently fold beaten egg whites into the flour.
Put the pastry into a baking sheet lined with parchment paper (34 x 24 cm more or less).
Bake in the oven (180°C for 15’ minutes).
When it is cooked, overthrow the cake on a damp kitchen towel
and roll it gently from the side along.
In the meanwhile prepare the ganache cream:
Melt the chocolate with the sugar (chop the chocolate into pieces and then melt them in the microwave oven at low temperature or put the chocolate in a bowl, and then put it in a pan filled with hot water).
Add the whipping cream and put it in the fridge to cool.
When it is ready, whip it to obtain a thick ganache cream.
Now, gently unroll the cake
and spread over it 2/3 of the ganache cream,
roll it again
and wrap in cling film.
Put in the fridge for at least one hour.
Spread the remaining ganache cream on the rolled cake, decorate with strawberries, slices of peaches, tufts of whipped cream.
To serve, cut it in slices and… enjoy it!
