Dark orange biscuit roll

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisk of the hand mixer until stiff, adding 125 g sugar. Add the egg yolks one after the other and beat them underneath. Finally, add 4 tbsp. water and fold in. Mix flour, hazelnuts and cocoa and fold in carefully

2. 2

   Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Turn onto a tea towel sprinkled with sugar and carefully remove the baking paper. Roll up with the tea towel from a narrow side, allow to cool

3. 3

   Grate the peel of 2 oranges and set aside. Peel the orange so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Mix mascapone, curd and 80 g sugar with the whisk of the hand mixer until smooth, add orange peel. Whip 200 g cream with the whisks of the hand mixer until stiff, pouring in the cream firming agent. Fold the cream into the orange cream

4. 4

   Unroll the sponge cake plate again. Pour cream on top, spread, leaving an approx. 1 cm wide edge free. Spread about 3/4 of the orange fillets on the cream. Roll up the sponge cake firmly and chill for about 2 hours. Shortly before serving, whip 200 g cream until stiff, fill into a piping bag with punched spout. Use a peeler to remove shavings from the chocolate. Decorate roll with cream, remaining orange fillets and chocolate shavings

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
28 g

FATS
26 g

PROTEINS
7 g