Roulade Champagne Cream Pie

For the roulade champagne cream cake, line 1 cake pan and 1 baking sheet with baking parchment. For the biscuit dough, beat the eggs with hot water, add the sugar and vanilla sugar and continue beating until fluffy.

Sift flour with cornflour and baking powder over the frothy mixture and gently fold in with a whisking rod. Pour 1/4 of the mixture into the cake pan and bake at 200 °C in the preheated oven for about 12 minutes.

Pour the remaining 3/4 of the mixture onto the baking sheet and spread it smoothly. Then bake the mass for about 12 minutes as well. Spread the sponge cake from the baking sheet with strained jam and form a roulade.

For the champagne cream, soak 4 sheets of gelatin in cold water. Put sparkling wine with cornflour, sugar, vanilla sugar and yolks in a saucepan and bring to the boil while stirring constantly.

Cool briefly, meanwhile whip the Qimiq and whipped cream, then stir the squeezed gelatine leaves into the champagne cream. When the cream begins to set, fold the Qimiq and whipped cream into the cream.

Line a cake pan with baking parchment (lightly butter the sides to make the parchment stick). Cut the sponge cake roulade into 14-16 pieces and lay out the base tightly.

Now spread the champagne cream on top and smooth it out and shake it a bit (this avoids cavities). Finally, place the sponge cake base on top of the champagne cream and press down lightly, possibly weighing it down with a plate.

Then chill the cake for about 4 hours (preferably overnight). Frosting: Mix white wine or water with sugar and cake jelly and cook according to the package instructions.

Cool slightly and pour over the overturned cake (roulade now on top), then chill again. If you like, you can brush the edge of the cake with whipped cream and decorate with toasted almond flakes.

Preparation Tip:

If you like, you can also decorate the roulade champagne cake with chopped pistachios.

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