Marzipan pistachio roll

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 225 g + 3 tablespoons sugar
  • 1 pinch Salt
  • 100 g Flour
  • 25 g crushed almonds
  • 25 g Cornstarch
  • 1 1/2 TSP. Baking Powder
  • 50 ml Milk
  • 75 g Pistachio kernels
  • 200 g Marzipan raw mass
  • 225 g Cherry Jelly
  • 250 g Mascarpone
  • 250 g Low-fat curd
  • 200 g Whipped cream
  • 1 package Vanillin sugar
  • 7-10 Tbsp Icing sugar
  • baking paper

Directions

  1. 1

    Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until foamy. Mix flour, almonds, starch and baking powder and stir into the egg mixture alternately with the milk. Spread the dough on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. In the meantime, sprinkle 3 tablespoons of sugar on a slightly damp tea towel.

  2. 2

    In the meantime, grind the pistachios finely in the universal chopper and knead well with the marzipan. Remove the sponge cake from the oven, turn over onto the cloth and carefully remove the baking paper immediately. Stir the cherry jelly and coat the sponge cake with it. Roll out the marzipan (up to 25 g for decorating) on a work surface dusted with icing sugar in a rectangular shape (32 x 39 cm) and place it on the sponge cake. Mix mascarpone, quark and 100 g sugar. Spread everything evenly on the marzipan. Roll up the sponge cake from the long side. Whip the whipped cream until stiff, allowing the vanilla sugar to trickle in. Spread the whipped cream evenly on the sponge cake roll and refrigerate for 1 hour.

  3. 3

    Spread everything evenly on the marzipan. Roll up the sponge cake from the long side. Whip the whipped cream until stiff, allowing the vanilla sugar to trickle in. Spread the whipped cream evenly on the sponge cake roll and refrigerate for 1 hour. In the meantime roll out the remaining marzipan and cut out small stars. Decorate sponge roll with marzipan stars and cut into slices

  4. 4

    Waiting time approx. 1 hour

Nutrition Facts

KCAL
460 kcal
CARBS
48 g
FATS
25 g
PROTEINS
10 g