Ice cream roulade with peach-mascarpone cream and raspberries
easy
45 mins
45 mins
Ingredients
- 5 Eggs (size M)
- 110 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 50 g Flour
- 50 g Cornstarch
- 1/2 TEASPOON Baking Powder
- 100 g Nougat chocolate
- 100 g Peach halves from the can
- 200 g Peach or apricot jam
- 2 TABLESPOONS Peach or apricot liqueur
- 200 g Whipped cream
- 1 package Cream stabiliser
- 300 g Mascarpone (Italian double cream cheese)
- 1 package Vanillin sugar
- 1 package (250 g) frozen raspberries
- 1 TABLESPOON Icing sugar
- 7-10 Tbsp Melissa
- baking paper
- 1 clean dishtowel
- 2-3 TABLESPOONS Sugar for sprinkling
- 7-10 Tbsp Aluminium foil
Directions
- 1
Separate eggs. Beat the egg whites until stiff and finally add 75 g sugar. Add lemon zest, egg yolk one after the other while stirring. Mix flour, cornstarch and baking powder, sieve onto the egg foam and stir in carefully. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 10-12 minutes. Use a knife to remove the sponge cake from the edge and turn it over onto a moistened tea towel sprinkled with sugar.
- 2
Peel off baking paper. Whip the tea towel over the edges of the dough and let it cool down. Roughly chop the chocolate. Puree the peaches. Warm the jam, mix with liqueur and spread evenly on the sponge cake. Whip the cream and cream firmer until stiff. Mix mascarpone, peach puree, remaining sugar and vanilla sugar. Fold in the cream and spread the cream on the sponge cake in such a way that a 2 cm wide edge is left free all around. Sprinkle with chocolate and the frozen raspberries and press lightly. Roll up the sponge cake from the long side with the help of the towel and let it slide on an oblong plate. Cover well with aluminium foil and let it freeze overnight in the freezer.
- 3
Whip the cream and cream firmer until stiff. Mix mascarpone, peach puree, remaining sugar and vanilla sugar. Fold in the cream and spread the cream on the sponge cake in such a way that a 2 cm wide edge is left free all around. Sprinkle with chocolate and the frozen raspberries and press lightly. Roll up the sponge cake from the long side with the help of the towel and let it slide on an oblong plate. Cover well with aluminium foil and let it freeze overnight in the freezer. Remove from the freezer 20-30 minutes before serving, let thaw and dust with icing sugar. Results in approx. 16 slices
More Delicious Recipes
