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Ingredients
Biskuitroulade
- 100 g Weizenmehl, universal
- 1 Prise Salz
- 1 TL Backpulver
- 100 g Zartbitterschokolade (70 % Kakaoanteil), in Stücken
- 4 Eier (Größe M)
- 120 g Feinkristallzucker und 1 EL zum Bestreuen
- 1 TL Vanillezucker
- 180 - 200 g Orangenmarmelade
Mürbteigboden
- 60 g Feinkristallzucker
- 160 g Weizenmehl, universal
- 15 g Kakaopulver (ca. 2 EL)
- 80 g Butter, in Stücken, kalt
- 1 Ei (Größe M)
- 1 TL Vanillezucker
- 1 TL Zitronensalzpaste, selbst gemacht (siehe Tipp)
- 60 g Orangenmarmelade (ca. 2-3 EL)
Sauerrahmcreme und Fertigstellung
- 6 Gelatineblätter
- 400 g Schlagobers
- 1 Päckchen Sahnesteif
- 40 g Orangensaft, frisch gepresst
- 20 g Orangenlikör
- 2 EL geriebene Orangenschale
- ¼ TL Zimt, gemahlen
- ¼ TL Vanille, gemahlen
- 80 g Feinkristallzucker
- 500 g Sauerrahm
- 250 g Topfen
- 30 - 40 g Orangenmarmelade
- kandierte Orangenschalen zur Dekoration
- Nutrition
- per 1 Stück
- Calories
- 2433 kJ / 581 kcal
- Protein
- 11 g
- Carbohydrates
- 64 g
- Fat
- 31 g
- Fibre
- 3 g
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