Nougat Cappuccino Roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, vanillin sugar and 100 g sugar. Add the egg yolks one by one and stir in. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (32 x 39 cm) with baking paper. Add the mixture and spread evenly. Bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes. Then turn over onto a tea towel sprinkled with sugar and carefully remove the baking paper. Roll up the sponge cake plate with the cloth and let it cool down

2. 2

   In the meantime, soak gelatine in cold water. Mix quark with 100 g mascarpone, 80 g sugar and cocoa. Squeeze the gelatine well. Dissolve with the remaining mascarpone in a saucepan over low heat while stirring. Whip the cream until stiff, while pouring in 2 tbsp. sugar and espresso powder. Stir the gelatine mixture into the quark cream. Fold in half of the cream. Cover the rest of the cream and chill. Warm the nut nougat cream slightly so that it becomes spreadable. Roll out the sponge cake. Spread the nut nougat cream evenly on the sponge cake. Spread the cappuccino cream on top, spread it too. Leave approx. 2 cm free at each edge. Roll up the sponge cake from the long side and chill for approx. 30 minutes. Spread with the rest of the cream. Sprinkle with brittle. Cut sponge roll into pieces

3. 3

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
250 kcal

CARBS
23 g

FATS
15 g

PROTEINS
6 g