Carrot biscuit roll with marzipan and nut cream

Name: Carrot biscuit roll with marzipan and nut cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 1 small carrot (approx. 80 g); 3 TABLESPOONS ground hazelnuts; 2 TABLESPOONS flaked almonds; 4 Eggs (size M); 7-10 Tbsp Salt; 100 g Sugar; 100 g Flour; 1 coated Tsp Baking Powder; 100 g Milk chocolate; 100 g firm nougat; 450 g Whipped cream; 6 TABLESPOONS Currant Jelly; 100 g Marzipan raw mass; 7-10 Tbsp Sugar; baking paper

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

1 small carrot (approx. 80 g)
3 TABLESPOONS ground hazelnuts
2 TABLESPOONS flaked almonds
4 Eggs (size M)
7-10 Tbsp Salt
100 g Sugar
100 g Flour
1 coated Tsp Baking Powder
100 g Milk chocolate
100 g firm nougat
450 g Whipped cream
6 TABLESPOONS Currant Jelly
100 g Marzipan raw mass
7-10 Tbsp Sugar
baking paper

Directions

1
Peel, wash and finely grate the carrot. Roast the hazelnuts and almonds separately in a pan without fat until golden brown, take them out and let them cool down. Separate the eggs. Beat the egg whites with 4 tbsp. cold water and 1 pinch of salt until stiff with the whisk of the hand mixer, adding sugar at the end. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on the baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes.
2
Remove the baking tray from the oven, turn the sponge cake onto a damp tea towel sprinkled with sugar, carefully peel off the baking paper. Roll up the short side of the sponge cake with the tea towel, let it cool down for about 1 hour
3
Cut the chocolate and nougat into small pieces. Heat 300 g cream in a small pot, remove from the heat. Stir the chocolate and nougat into the cream until a shiny mass is formed. Pour the chocolate mixture into a mixing cup and chill for about 45 minutes
4
Unroll the sponge cake, spread a thin layer of jelly on top and rub marzipan evenly over it. Whip the chocolate mixture, finally stir in the hazelnuts and spread on the sponge cake. Carefully roll up the sponge cake and chill for approx. 30 minutes. Whip 150 g cream until stiff, spread the roll loosely with a tablespoon and sprinkle with the flaked almonds. Refrigerate the roll again for approx. 30 minutes.
5
waiting time approx. 2 1/2 hours