For the roll layer:
- 3 eggs
- 75 g flour type 400
- 75 g powdered sugar
- jam flavor you like (I used apricot jam)
For the sponge cake layer:
- 5 eggs
- 8 table spoons sugar
- 1 vanilla flavored sugar
- 180 g butter room temperature
- 1 table spoon rum
- 5 table spoons flour type 400
- 1/2 bag baking powder
- 4 table spoons cocoa
- 100 g ground almonds
For the chocolate glazing:
- 100 fine dark chocolate
- 50 g butter
- 1 table spoon oil
Mix the eggs for about 2 minutes, add sugar and mix everything together for another 2 minutes.
Add sifted flour to this and mix it lightly.
Take a baking tray (ca 38 cm x 32 cm) depending on the size of the roll layer you will see what baking pan to use to bake the entire cake. Cover the baking tray with baking paper (grease the paper and cover it with flour) and then spread the mixture over it.
Put it into the oven that you preheated to 180-200 °C.
Bake it for 8 minutes.
When the roll layer is done, take it out onto a kitchen towel that you covered with crystal sugar.
Remove the paper from the roll layer and wrap it into a roll while it's still hot (you can form the roll from the shorter or the longer side, I did it from the longer side).
Leave the rolled layer to cool.
When the rolled layer is cool, cover it with a thin layer of jam and then roll it back tight again.
Sponge cake layer
Separate the egg whites from the egg yolks.
Put a sprinkle of salt on the egg whites and mix them into a firm foam snow.
In another bowl, mix the butter until it's creamy. Gradually add sugar, egg yolks, vanilla flavored sugar, a sprinkle of salt and rum while constantly mixing.
In the end, slowly mix in the flour mixed with cocoa and baking powder and ground almonds. After you've put all the other ingredients in and after the mixture is nice and combined, add slowly the egg white foam.
Take a long, narrow baking tray (35 cm x 11 cm x 7 cm), again depending on the size of the roll, covered it with baking paper, grease it up a bit and put some flour on it.
At the bottom of the pan spread about 1/3 of the mixture, put the prepared roll on this mixture (if needed, cut the ends of the roll a bit shorter) and then put the rest of the mixture around the roll.
Bake the cake in the oven preheated at 170°C for 40 minutes. (check with a toothpick/wooden stick if it's
Leave the cake for about 10 minutes to cool in the baking pan and then take it out, remove the baking paper and leave it to cool completely.
Heat up to butter to boiling point, remove it from the fire, add pieces of chocolate and stir until it's melted, mix in a spoon of oil and stir again.
When the cake is cooled, pour the melted chocolate glazing over it.
Let it cool, cut and enjoy!