Sponge roll with mascapone and candied fruit

Name: Sponge roll with mascapone and candied fruit
Cook time: 30 min
Total time: 30 min
Yield: 15
Ingredients: 4 Eggs (size M); 125 g Sugar; 100 g Flour; 125 g soft butter; 500 g Mascarpone; 200 g Icing sugar; 1 TEASPOON Vanilla extract; 150 g candied fruits (cherries, candied orange and lemon peel); 50 ml Orange juice; 6 TABLESPOONS Orange liqueur; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 15

4 Eggs (size M)
125 g Sugar
100 g Flour
125 g soft butter
500 g Mascarpone
200 g Icing sugar
1 TEASPOON Vanilla extract
150 g candied fruits (cherries, candied orange and lemon peel)
50 ml Orange juice
6 TABLESPOONS Orange liqueur
baking paper

Directions

1
Separate eggs. Mix the egg yolks and sugar with the whisk of the hand mixer until creamy. Beat the egg whites until stiff. Carefully fold flour and beaten egg white alternately into the sugar egg. Spread the mixture on the baking tray (36 x 41 cm).
2
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 9 minutes. Turn the dough onto a slightly moistened tea towel, remove paper and bake with
3
Let the sponge cake cool down.
4
Cream butter, mascarpone, icing sugar and vanilla extract. Remove 1/3 of the cream. Chop the candied fruits finely. Fold 3/4 of the fruits into the rest of the cream.
5
Unroll the sponge cake. Mix orange juice and liqueur, brush dough with it. Spread fruit cream on the sponge, roll up and spread the rest of the cream on the outside. Sprinkle the rest of the fruit on the sponge roll and refrigerate for about 2 hours.