Black and White Roulade

For the black and white roulade, separate eggs. Beat egg whites until stiff peaks form, add 90 g sugar and beat until very firm. Beat the yolks with half the sugar until foamy.

Carefully fold the flour and the snow into the yolk mixture. Now spread half of the white dough in intervals on a baking tray lined with baking paper.

Color the rest of the mixture with cocoa and spread into the spaces. Bake the roulade – while still hot, quickly peel off the paper.

Spread with Dirndl jam and roll up immediately. Sprinkle the black and white roulade with powdered sugar.

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