Mini-biscuit rolls with apricot-mascarpone filling

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 75 g sugar and 1 packet of vanilla sugar. Add the egg yolks one after the other and stir in. Mix flour and starch, sieve onto the egg foam and fold in loosely. Spread the mixture on a baking tray (32x37 cm) lined with baking paper.

2. 2

   Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Moisten a clean kitchen towel with cold water and place on a work surface. Using a knife, remove the sponge cake from the edge of the baking tray and turn it over onto the kitchen towel. Carefully remove the baking paper and let the sponge cake cool down. In the meantime soak gelatine in cold water. Drain the apricots and cut them into small cubes, except for 3 halves. Whip 100 g cream until stiff. Mix mascarpone, quark, remaining sugar and lemon peel. Squeeze the gelatine, dissolve and mix with liqueur. Stir into the cream and keep cool. As soon as the cream begins to firm up, fold in the cream and apricot cubes. Cut the sponge cake in half crosswise and cut each half into 4 approx. 8 cm wide strips.

3. 3

   Whip 100 g cream until stiff. Mix mascarpone, quark, remaining sugar and lemon peel. Squeeze the gelatine, dissolve and mix with liqueur. Stir into the cream and keep cool. As soon as the cream begins to firm up, fold in the cream and apricot cubes. Cut the sponge cake in half crosswise and cut each half into 4 approx. 8 cm wide strips. Spread the cream on the strips and roll up from the narrow side. Put the rolls in a cool place for about 2 hours. Cut the rest of the apricots into slices. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Dust the rolls with icing sugar and decorate with cream and apricot slices. Results in 8 rolls

4. 4

   Spread the cream on the strips and roll up from the narrow side. Put the rolls in a cool place for about 2 hours. Cut the rest of the apricots into slices. Whip the rest of the cream until stiff and place in a piping bag with a star-shaped spout. Dust the rolls with icing sugar and decorate with cream and apricot slices. Results in 8 rolls

5. 5

   Per roll approx. 1680 kJ/ 400 kcal. E: 11 g/ F: 23 g/ KH: 34 g