Poppy marzipan roll with apricots

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, adding 100 g of sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold into the mixture. Line a baking tray with baking paper and spread the mixture evenly on top. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes, remove and turn out onto a tea towel sprinkled with sugar.

2. 2

   Remove the baking paper. Roll up the sponge cake from the long side and let it cool down. Warm the jelly slightly and stir until smooth. Take 1 tablespoon aside. Drain the apricots and cut into small pieces. Whip 100 g cream until stiff (not too stiff). Mix half of the cream and poppy seed mixture. Fill the other half into a piping bag with star-shaped spout and chill. Whip 200 g whipped cream with the whisks of the hand mixer until stiff, adding vanilla sugar, 1 level tablespoon of sugar and cream firming agent. Fold poppy seed cream and apricots into the cream. Knead marzipan and icing sugar, then roll out rectangularly on a work surface sprinkled with icing sugar (approx. 38 x 30).

3. 3

   Whip 100 g cream until stiff (not too stiff). Mix half of the cream and poppy seed mixture. Fill the other half into a piping bag with star-shaped spout and chill. Whip 200 g whipped cream with the whisks of the hand mixer until stiff, adding vanilla sugar, 1 level tablespoon of sugar and cream firming agent. Fold poppy seed cream and apricots into the cream. Knead marzipan and icing sugar, then roll out rectangularly on a work surface sprinkled with icing sugar (approx. 38 x 30). Roll out cooled sponge roll and spread with jelly. Place the marzipan plate on the roll, then spread the poppy seed cream evenly on top. Roll up the roll again and chill for about 1 hour. Dust the roll thickly with icing sugar before serving, then decorate with cream tuffs. Drizzle the rest of the jelly over the tuffs

4. 4

   Roll out cooled sponge roll and spread with jelly. Place the marzipan plate on the roll, then spread the poppy seed cream evenly on top. Roll up the roll again and chill for about 1 hour. Dust the roll thickly with icing sugar before serving, then decorate with cream tuffs. Drizzle the rest of the jelly over the tuffs

5. 5

   1 1/2 hours waiting time