Mandarin nut biscuit roll

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and four tablespoons of water until stiff. Add 75 grams of sugar and vanillin sugar. Gradually beat in the egg yolks. Mix flour and baking powder, sieve onto the egg foam and fold in loosely. Spread the dough on a baking tray lined with baking paper. Bake in a preheated oven (electric: 200°C/ gas: level 3) for ten minutes. Loosen the edges with a knife and turn the sponge cake over onto a damp kitchen towel.

2. 2

   Carefully peel off the baking paper and beat the cloth over the sponge cake from all sides. Let it cool down. In the meantime soak the gelatine in cold water. Roast the almonds in a dry pan until golden brown. Coarsely chop the pistachios. Drain the mandarins on a sieve and collect the juice. Whip 150 grams of cream until stiff. Mix quark, sugar and orange-back until smooth. Squeeze the gelatine, dissolve and mix with three tablespoons of mandarin juice. Stir into the quark. Fold in the cream, mandarins, chopped almonds and pistachios, except for one tablespoon, and refrigerate for 20-30 minutes. When the quark begins to set, spread on the sponge cake and roll up from the long side. Refrigerate the sponge roll for three hours.

3. 3

   Mix quark, sugar and orange-back until smooth. Squeeze the gelatine, dissolve and mix with three tablespoons of mandarin juice. Stir into the quark. Fold in the cream, mandarins, chopped almonds and pistachios, except for one tablespoon, and refrigerate for 20-30 minutes. When the quark begins to set, spread on the sponge cake and roll up from the long side. Refrigerate the sponge roll for three hours. Roast the flaked almonds in a dry pan until golden brown. Heat up the jam and pass it through a sieve. Spread the sponge roll with apricot jam and sprinkle with almond flakes and remaining pistachios. Let it dry and dust with icing sugar. Cut the roll into about 12 pieces. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout and decorate the pieces with cream tuffs. Keep cool until serving

4. 4

   Roast the flaked almonds in a dry pan until golden brown. Heat up the jam and pass it through a sieve. Spread the sponge roll with apricot jam and sprinkle with almond flakes and remaining pistachios. Let it dry and dust with icing sugar. Cut the roll into about 12 pieces. Whip the rest of the cream until stiff, fill into a piping bag with star-shaped spout and decorate the pieces with cream tuffs. Keep cool until serving

5. 5

   Preparation time: approx. 1 hour