Currant roulade with saffron
Discover one of the most delicious saffron desserts that will impress your guests on festive occasions!
Ingredients
- 3 eggs
- 3 tablespoons powdered sugar
- one tablespoon of milk powder
- 5 teaspoons saffron
- a spoonful of hot chocolate
- 5 tablespoons flour
- 10 g baking powder
- 200 g currants
- 100 ml currants (for sauce)
- 50 grams sugar
- one teaspoonful of about 10 grams cornstarch
Step 1
For the currant roll you need first of all to separate the whites from the yolks to 3 eggs. Beat the egg whites with a pinch of salt until they become foamy. Then fold in 3 tablespoons of powdered sugar.
Step 2
Over this mixture add the yolks beaten with a tablespoon of oil. Stir until smooth and fold in a tablespoon of milk powder, about 5 teaspoons of saffron and a spoonful of hot chocolate (or cocoa, melted chocolate).
Step 3
Separately mix the other dry ingredients and respectively 5 tablespoons flour with a sachet or about 10 g baking powder. This is added to the mixture already made together with 200 g currants.
Then preheat the oven to 180℃ for about 10 minutes. Place the cake in a silicone tray or a tray lined with baking paper (a cake tin can be chosen to give the shape of a roulade). Place the cake in the oven for 20-30 minutes and prepare the sauce.
Step 4
For the sauce you need 100 ml currants, 50 grams sugar and a teaspoon of about 10 grams cornstarch dissolved in 5 tablespoons water. Simmer the whole mixture until the sauce thickens. When the cake is ready, leave to cool and pour the currant sauce over the top, and garnish with fresh fruit.
