Mandarin biscuit roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Beat the eggs, 150 g sugar, 1 packet of vanilla sugar and salt with the whisk of a hand mixer for 5-8 minutes until thick and creamy white. Mix flour, starch and baking powder and stir in alternately with the milk.

2. 2

   Remove 3-4 tablespoons of sponge mixture, fill into a piping bag and cut off a small tip.

3. 3

   Sieve the cocoa onto the remaining sponge cake mixture and fold in. Pour the mixture onto a baking tray lined with baking paper and smooth it down. Spray the light-coloured sponge cake mixture evenly with small white tuffs onto the dough.

4. 4

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 8 minutes.

5. 5

   Place a slightly damp tea towel on the work surface and sprinkle 1-2 tablespoons of sugar evenly. Remove the sponge cake from the oven, immediately turn over onto the cloth, carefully peel off the baking paper and roll the sponge cake up from the long side.

6. 6

   Let it cool down.

7. 7

   In the meantime, pour the mandarin oranges into a sieve and drain well. Soak gelatine in cold water. Mix sour cream, 75 g sugar and 1 packet of vanilla sugar. Whip the cream until stiff. Squeeze the gelatine and melt it in a small pot at low heat.

8. 8

   Remove from the stove, stir in 2-3 tablespoons of the sourdough. Stir into the remaining sour cream. Chill for about 3 minutes until the mixture begins to gel. Fold in 2 portions of cream.

9. 9

   Carefully unroll the sponge roll and spread the sour cream evenly on top. Leave a margin of approx. 2.5 cm on one long side. Spread mandarin oranges evenly on the sponge and press down lightly.

10. 10

    Roll up tightly towards the free long side using the tea towel. Chill for about 3 hours. Then arrange the sponge roll on a plate.

Nutrition Facts

KCAL
240 kcal

CARBS
28 g

FATS
12 g

PROTEINS
5 g