Marzipan Roll

Name: Marzipan Roll
Cook time: 1 h
Total time: 1 h
Yield: 15
Ingredients: 6 Eggs (size M); 100 g + 2 tablespoons sugar; 1 package Vanillin sugar; 60 g Breadcrumbs; 150 g ground almonds with skin; 3 sheets Gelatine; 350 g Whipped cream; 50 g + 1 tsp ground hazelnut kernels; 300 g Marzipan raw mass; 175 g Icing sugar; 7-10 Tbsp a few drops of red food colouring; 15 Almond kernels without skin; 15 Hazelnut kernels; 7-10 Tbsp Sugar; baking paper; 7-10 Tbsp Slide

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 15

6 Eggs (size M)
100 g + 2 tablespoons sugar
1 package Vanillin sugar
60 g Breadcrumbs
150 g ground almonds with skin
3 sheets Gelatine
350 g Whipped cream
50 g + 1 tsp ground hazelnut kernels
300 g Marzipan raw mass
175 g Icing sugar
7-10 Tbsp a few drops of red food colouring
15 Almond kernels without skin
15 Hazelnut kernels
7-10 Tbsp Sugar
baking paper
7-10 Tbsp Slide

Directions

1
Separate eggs. Cream egg yolk, 100 g sugar and vanillin sugar. Beat egg whites until stiff. Stir breadcrumbs and ground almonds into the egg yolk mixture. Fold in the beaten egg white. Spread on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 15 minutes. Then turn onto a damp tea towel sprinkled with sugar and remove the baking paper. Whip protruding sides of the cloth over the plate. For the filling, soak gelatine in cold water. Whip 250 g cream and 2 tablespoons sugar until stiff. Sprinkle in ground hazelnuts. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of nut cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Spread on the almond base. Form into a roll using the tea towel. (Careful, it breaks very easily!!) Put it in a cold place for 1 hour. Carefully knead marzipan, icing sugar and a few drops of food colouring.
3
Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of nut cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Spread on the almond base. Form into a roll using the tea towel. (Careful, it breaks very easily!!) Put it in a cold place for 1 hour. Carefully knead marzipan, icing sugar and a few drops of food colouring. Roll out between 2 layers of foil to a plate (37 x 25 cm). Remove the upper foil. Place the roll on the marzipan plate and roll it up using the lower foil. Whip 100 g cream until stiff. Pour into a piping bag with star spout and squirt 15 tuffs onto the roll. Decorate with almonds and hazelnuts and sprinkle with 1 tablespoon ground hazelnuts
4
Roll out between 2 layers of foil to a plate (37 x 25 cm). Remove the upper foil. Place the roll on the marzipan plate and roll it up using the lower foil. Whip 100 g cream until stiff. Pour into a piping bag with star spout and squirt 15 tuffs onto the roll. Decorate with almonds and hazelnuts and sprinkle with 1 tablespoon ground hazelnuts