Cake 1: Chocolate/walnut swiss roll.
3 sheets of gelatin
300 g chocolate
1/2 liter full cream
Let the gelatine soak in cold water for 30 min. Chop the chocolate finely. Heat up the cream to a boil and then remove it from heat. Wait 5 minutes and pour the warm cream over the chopped chocolate. Squeeze the water out of the gelatine and put it into the hot chocolate/cream. Stir until the chocolate and the gelatine has melted. Place the cream in the refrigerator at least 3 hours or overnight.
Cake 2: Lemon swiss roll.
2 egg yolks
3 / 4 cup cane sugar
grated zest of 2 lemons
juice of 2 lemons
3 sheets of gelatine
2 cups cream
Whip the egg yolks with the sugar until it is thick. Grate the lemon rind and squeeze the juice of. Soften the gelatine in cold water. Once the eggs are ready, squeeze the water out of the gelatine. Quickly melt the gelatine in a small saucepan with the lemon juice. Turn of the heat and put in the zest.
Whip the cream until stiff foam. Mix the gelatine in the eggs and finally fold it into the cream. Put the cream in the refrigerator until it is stiff.
(for both swiss rolls):
80 g flour
80 g sugar
(50 g walnuts: only for the chocolate/walnut cake)
Part the eggs into yolks and whites. Whisk egg yolks and sugar into a thick paste. Beat the egg whites until stiff. Sieve the flour and fold it into the egg yolks with the whipped whites (and walnuts if you make the chocolate/walnut roll).
Put a piece of baking parchment on a baking sheet and butter the dough onto the paper so it covers the whole plate. Bake at 200 degrees for 10 minutes until golden. Cool afterwards. (If you by accident have given it too much time in the oven and baked it until it is stiff, wet a tea towel and put over it)
Ready to make the swiss rolls!!!
(same for both swiss rolls)
Whip the cold cream with a hand mixer. Spread the whipped cream on the baked bottom and roll it up lengthwise (make the roll tightly with baking paper).
Put the roll in the refrigerator for a few hours or preferably a couple of days.