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Ingredients
- Decoration:
- 2 jelly rolls (see Recipe)
- 1 Freia semi-sweet cooking chocolate, 4-1/2 oz (125 g)
- 2 to 2 -1/2 cups (5-6 dl) lingonberry jam
- 1/3 cup (1 dl) currant juice
- 1-1/3 cup (4 dl) whipping cream
- Lemon balm or peppermint leaves
Preparation
Step 1
Make two recipes of jelly rolls. Grate and add chocolate with the flour before blending with the eggs. (The chocolate may be doubled if desired). Spread lingonberry jam evenly across the cakes. Cut each cake in 2%-inch (7 cm) wide strips. Roll the first strip together tightly. Add the next strip on the outside of the first one, continuing to roll snugly until the last strip from both cakes is used up (snowball principle). Place on a large platter, sprinkle the cake with currant juice. Whip the cream until thick and glossy. Use a decorating tube to decorate the cake with the whipped cream, and add some lemon balm or mint leaves around the lower edge.