Giraffenhals roulade

Since quite some time circulating various photos and instructions for patterned blinds on the internet, I wanted to try it now. 

 Unlike decor bisque I've worked here only with cake batter, so I've spared me to touch a separate Persipan.

In a white paper, sketch out a pattern, put this piece of paper on a greased baking sheet - it should be enough rest, then put another baking paper over it. The cake batter according to the following recipe to prepare: 

• 3 egg whites with  
• 70g caster sugar snow to beat 
• 5 egg yolks with 
• 10 g of granulated sugar and 
• 1/2 Pa. Beat vanilla sugar foamy, 

stir in snow, then divide the mass! In the first half fold in 35 g of wheat flour -> with clapboard the bright pattern, then at 180 ° C top and bottom heat bake 2-3 minutes. Meanwhile, in the second half 20 g of wheat flour and 15 g of cocoa fold, possibly the remains of the bright mass also supplement -> so the prebaked pattern brush again and bake for about 10-12 minutes.

 Immediately after baking, sprinkle with sugar, a baking sheet (or parchment paper) and place it fall. Peel off the baking paper from the sample page carefully. Let cool briefly on, cover it with a sheet of baking paper so nothing dries out or breaks later. 

One could easily fill with jam or with any cream.

 I've now decided on a berries and mascarpone cream. 

• 200 g berry puree mix, 
• 4 sheets of gelatine, 
• then heat with 1-2 tablespoons of water and dissolve, 
• stir creamy mascarpone 250 g,  
• 150 g whipped whipping cream,  

mix everything carefully and  sugar to taste, 
then remove the sponge and roll up into a roller shutter, 

allow to cool before slicing one hour.