Recipes

Directions

Whip the egg yolks with two thirds of the sugar until the mixture becomes white and creamy. This takes 3-4 minutes with an electric whisk at full power. Beat the egg whites to a stiff froth, working in the remaining sugar at the end.
Place one third on the sugary egg yolks, but do not mix in. Sieve one third of the flour on top (to avoid lumps), then fold together carefully. Mix in the remaining egg whites and flour in the same way in two stages.
Grease a large baking tin with margarine and dust with flour (or line with baking paper). Spread out the mixture evenly. Bake in a preheated moderate oven (180 degrees, in a convection oven 165) for approx. 20 minutes.
After removing from the oven, dust the top lightly with flour, then empty onto a breadboard (pull off paper if there is any) and roll up. Wrap in paper or a tea towel and wait for cake to cool. Then unroll carefully and spread thinly with hot jam (if it is too thick, thin with a little liqueur).
Mix the icing sugar with the egg yolks, then cook over steam until creamy, and leave to cool. Beat the margarine, first by itself and then with the vanilla sugar, until frothy. Trickle in the melted chocolate, then little by little the cooled sugary egg mixture, finally the rum and mix in.
When the jam has set to a sufficient extent on the sponge slab, evenly spread on two thirds of the cream, and scatter on the roughly chopped walnuts and the raisins, after soaking in water and draining. Roll up tightly and spread all over with the remaining cream.
Score a pattern in the cake with a fork. Can be decorated with a choice of sliced almonds, toasted walnuts, hazelnuts, grated coconut and marzipan figures. Refrigerate before serving, to make slicing easier.