Ingredients
4 eggs
80 g of sugar
60 g of wheat flour
1 flat tablespoon of potato flour
330 ml heavy cream
1 cream-fix
2 tablespoons of powdered sugar
chocolate icing for decoration
a handful of almonds
1 jar of blackcurrant jam
Execution
Crack the eggs into a bowl, add the sugar and beat everything together at high speed. Whipping time is about 10 minutes.
Pour the mixed flour into the egg mixture and mix gently with a wooden spoon. Place everything on a 30×40 baking tray lined with
baking paper. Place in the oven preheated to 180 degrees and bake for 15 minutes until the stick is dry. After taking it out, gently remove the paper, place the sponge cake on a cloth and roll it into a roulade along the longer side. We leave it to cool down.
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