Nut marzipan biscuit roll

Ingredients

Directions

1. 1

   Mix espresso powder with 3 tablespoons of hot water and let it cool down. Separate the eggs. Beat the egg whites and 4 tablespoons of water until stiff, adding 100 g of sugar. Stir in the egg yolks briefly. Mix flour and baking powder, sieve over the egg cream. Add the almonds and fold in everything. Put the mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Remove and turn out on a tea towel sprinkled with sugar. Carefully remove the baking paper. Roll up the sponge cake plate with the tea towel and let it cool down. Mix the cream firmer with vanilla sugar. Whip 400 g cream until stiff, allow the cream setting agent to trickle in. Fold in espresso, 50 g sugar and nuts. Roll out the sponge cake. Pour cream onto the plate and smooth it down. Roll up the plate again and chill for about 2 hours. Knead marzipan with icing sugar and food colouring. Roll out rectangularly (approx. 25 x 33 cm) on a work surface dusted with icing sugar. Cut several times in the middle of the rectangle with a knife.

3. 3

   Fold in espresso, 50 g sugar and nuts. Roll out the sponge cake. Pour cream onto the plate and smooth it down. Roll up the plate again and chill for about 2 hours. Knead marzipan with icing sugar and food colouring. Roll out rectangularly (approx. 25 x 33 cm) on a work surface dusted with icing sugar. Cut several times in the middle of the rectangle with a knife. Bring the jam to the boil in a small pot and pass through a sieve. Coat the roll with it. Place the roll with the top side in the middle of the marzipan plate. Wrap it into the marzipan, cut off any protruding edges. Whip 150 g cream until stiff, place in a piping bag with star-shaped spout and squirt tuffs onto the roll. Decorate with almonds, hazelnut kernels and ground hazelnuts

4. 4

   Bring the jam to the boil in a small pot and pass through a sieve. Coat the roll with it. Place the roll with the top side in the middle of the marzipan plate. Wrap it into the marzipan, cut off any protruding edges. Whip 150 g cream until stiff, place in a piping bag with star-shaped spout and squirt tuffs onto the roll. Decorate with almonds, hazelnut kernels and ground hazelnuts

5. 5

   waiting time approx. 2 hours