Marzipan Cranberry Sponge Roll

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
3 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 15
  • 5 Eggs (size M)
  • 75 g Sugar
  • 4 packages Vanillin sugar
  • 50 g Flour
  • 50 g Cornstarch
  • 5 sheets white gelatine
  • 400 g Marzipan raw mass
  • 100 g Icing sugar
  • 450 g thickened wild cranberries
  • 600 g Whipped cream
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding sugar and 1 sachet of vanilla sugar at the end. Add egg yolks one after the other and fold in. Mix flour and starch, sieve onto the egg foam and fold in carefully. Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the sponge cake mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes.

  2. 2

    Moisten a clean tea towel with water and place it on the work surface. Remove the sponge cake from the oven, immediately remove it from the edge with a knife and fall onto the tea towel. Peel off the baking paper and beat the edges of the tea towel over the sponge cake. Let it cool down. Soak gelatine in cold water. Knead marzipan and icing sugar. Place baking paper on a work surface, dust with icing sugar and roll out the marzipan into a rectangle (approx. 32 x 39 cm). Spread the marzipan plate with 200 g cranberries. Lift the sponge cake plate from the tea towel onto the marzipan plate. Whip 400 g cream and 2 packets of vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with 125 g cranberries. Then stir into the whipped cream. Spread the cream on the sponge cake base, leaving an approx. 2 cm wide rim on the long sides. Spread 75 g cranberries as small blobs on the cream.

  3. 3

    Lift the sponge cake plate from the tea towel onto the marzipan plate. Whip 400 g cream and 2 packets of vanilla sugar until stiff. Squeeze out the gelatine, dissolve and mix with 125 g cranberries. Then stir into the whipped cream. Spread the cream on the sponge cake base, leaving an approx. 2 cm wide rim on the long sides. Spread 75 g cranberries as small blobs on the cream. In order to allow the cranberry cream to get slightly creamy, roll up the sponge cake after 20-30 minutes (can lie on the work surface, do not refrigerate). Then roll up the sponge cake from the long side using the baking paper and place it on the seam side. Roll it up in the baking paper and lift it onto an oblong plate/board and put it in a cool place for 3-4 hours. Just before serving, whip 200 g cream and 1 packet of vanilla sugar until stiff. Pour cream into a piping bag with a large star-shaped spout. Decorate sponge roll with cream tuffs. Place a small blob of cranberries on each tuff and dust with icing sugar. Cut the roll into about 15 slices

  4. 4

    Then roll up the sponge cake from the long side using the baking paper and place it on the seam side. Roll it up in the baking paper and lift it onto an oblong plate/board and put it in a cool place for 3-4 hours. Just before serving, whip 200 g cream and 1 packet of vanilla sugar until stiff. Pour cream into a piping bag with a large star-shaped spout. Decorate sponge roll with cream tuffs. Place a small blob of cranberries on each tuff and dust with icing sugar. Cut the roll into about 15 slices

Nutrition Facts

KCAL
410 kcal
CARBS
45 g
FATS
23 g
PROTEINS
7 g

Categories & Tags

MiscellaneousSnacks/Party