Marzipan biscuit roll with apple compote

Ingredients

Directions

1. 1

   Grind the pistachios finely in the universal chopper and knead well with the marzipan. Wrap in foil. Soak gelatine. Peel apples, quarter them, cut out the core. Quarter the apples again and mix with lemon juice.

2. 2

   Bring juice and 125 g sugar to the boil. Add apples and steam for 3-4 minutes. Let cool for 5 minutes. Squeeze 6 sheets of gelatine, add to the apple compote and stir in. Let the apple compote cool down a little, then put it in a cool place.

3. 3

   In the meantime, separate the eggs. Beat egg white and mineral water until stiff and finally add 150 g sugar. Beat the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg mass and fold in carefully.

4. 4

   Put the mixture on a baking tray lined with baking paper (approx. 32 x 36 cm) and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes.

5. 5

   Remove the finished sponge cake from the edge with a knife and turn it over onto a damp tea towel sprinkled with 1 tablespoon of sugar. Carefully peel off the baking paper and let the sponge cake cool down. In the meantime, whisk the cream with the whisk of the hand mixer until stiff.

6. 6

   Let vanillin sugar trickle in. Squeeze 4 sheets of gelatine and dissolve. Stir into the cream drop by drop. Carefully fold in the cranberries. Roll out marzipan, up to 25 g for decoration, on a work surface dusted with icing sugar in a rectangular shape (32 x 36 cm) and place on the sponge cake.

7. 7

   Spread the cranberry cream evenly on the sponge cake base and let it rise. Spread the apple compote in splodges on top. Roll up the sponge roll from the long side. Dust with icing sugar. Roll out remaining marzipan and cut out small apples.

8. 8

   Cut sponge roll into slices and decorate with marzipan apples. Sprinkle with ground pistachios if desired.