Easter roulade

1. 

Pre-draw bunny patterns on baking paper. You can use a hare shaped cutter. Put the paper in the baking sheet.

2. 

egg yolk 5 pcs • sugar granulated 2.75 oz (80 g)

Whisk the egg yolks and sugar into foam.

3. 

egg white 5 pcs

Beat the egg whites until they are foamy.

4. 

pastry flour / soft flour 3.5 oz (100 g)

Add flour and snow from egg whites to the yolks.

5. 

Mix finely.

6. 

cocoa powder 1 tbsp

Separate 3 tablespoons of the dough into a smaller bowl. Add cocoa. Mix well.

7. 

Put the cocoa dough into a pastry bag. Presst the dough on pre-drawn patterns.

8. 

Bake the prepared patterns for 2 minutes at 670°F (355°C) F (355°F (180°C) C) C. Pour the rest of the dough evenly on the baked patterns.

9. 

Bake for 8 minutes at 180 °C.

10. 

Immediately after baking roll the dough into a wet kitchen towel with baking paper.

11. 

unsalted butter 2.75 oz (80 g) • powdered sugar 2 oz (60 g)

Beat room-temperatured butter with sugar until creamy.

12. 

mascarpone 10.5 oz (300 g)

Add mascarpone. Whip to a fine cream.

13. 

After cooling, remove the baking paper.

14. 

various fruits

Spread the roulade with cream, fill with fruit (strawberries, banana, etc.) and roll back.

15.