Omas Geheimnis für die perfekte Biskuit rolle: Gelingt garantiert und ohne Risse!

This classic sponge cake will delight you with its texture and balanced taste. Thanks to the correct technique of beating egg whites and maintaining the baking temperature, the base remains incredibly flexible, it does not break when rolling and perfectly keeps its shape. We go through each step in detail: how to prepare the airy dough, create an aromatic potion for juiciness and correctly distribute the cream. With minimal, simple ingredients, understandable technique and an impressive result that you will definitely want to repeat. 🌐 Activate the subtitles in your native language. To do this, click on the “CC” button at the top right of the video. 📋Ingredients: Baking tray 28*38 cm Biscuit: Chicken eggs - 4 Salt - a pinch Vanillin - a pinch Sugar - 120 g (60 g for the egg white and 60 g for the yolk) Water - 4 tablespoons (45g) Flour - 100 g (5 tablespoons without heaping) Baking powder - 1 teaspoon Potions: Water - 60 ml Lemon juice - 1 tablespoon Sugar - 2-3 tablespoons Creme: Egg white - 3 pcs. Sugar - 100 g Lemon juice - a pinch Dark chocolate - 100 g Milk - 30 g Bake in a preheated oven at 180°C for about 12-15 minutes until the sponge cake is lightly golden brown Bon appetit! Subscribe to my channel:    / @blitz-dessert   Did you like it? Rate the video! This is how you help me make the videos even better. Your opinion is very important to me! Don't forget to activate the bell 🔔 This way you won't miss any new videos with the easiest, tastiest and quickest recipes.