Sponge roll with poppy seed cream

Name: Sponge roll with poppy seed cream
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 3 Eggs (size M); 1 pinch Salt; 150 g Sugar; 1 package Vanillin sugar; 50 g Flour; 1 1/2 TABLESPOONS Cornstarch; 1/2 TEASPOON Baking Powder; 4 sheets Gelatine; 500 g Mascarpone; 250 g Whipped cream; 150 g firm poppy seed mixture; 150 g + 8 tablespoons icing sugar; 150 g Marzipan raw mass; 50 g Apple Jelly; 7-10 Tbsp sugar pearls and ground poppy seeds; 7-10 Tbsp Sugar; 7-10 Tbsp Icing sugar; baking paper

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

3 Eggs (size M)
1 pinch Salt
150 g Sugar
1 package Vanillin sugar
50 g Flour
1 1/2 TABLESPOONS Cornstarch
1/2 TEASPOON Baking Powder
4 sheets Gelatine
500 g Mascarpone
250 g Whipped cream
150 g firm poppy seed mixture
150 g + 8 tablespoons icing sugar
150 g Marzipan raw mass
50 g Apple Jelly
7-10 Tbsp sugar pearls and ground poppy seeds
7-10 Tbsp Sugar
7-10 Tbsp Icing sugar
baking paper

Directions

1
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt, 75 g sugar and vanillin sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in.
2
Spread the mixture evenly on a baking tray (32 x 39 cm) lined with baking paper.
3
Bake in a preheated oven (electric cooker: 220 °C/ convection oven: 190 °C/ gas: see manufacturer) for 8-10 minutes. Take out the sponge cake and turn out on a tea towel sprinkled with sugar. Peel off the paper and roll up the sponge cake with the help of the tea towel and let it cool down.
4
Soak gelatine in cold water. Mix mascarpone and 75 g sugar. Dissolve gelatine. Stir in 5 tablespoons of the mascarpone mass, stir into the remaining mascarpone. Whip cream until stiff and fold in carefully.
5
Mix the poppy seed mixture with approx. 50 g mascarpone cream. Unroll the sponge cake and spread the mascarpone cream on top. Spread the poppy seed cream over it and swirl lightly with a fork. Chill for about 15 minutes.
6
Roll up the sponge cake, starting from the long side. Chill for about 2 hours.
7
In the meantime, sieve 150 g icing sugar and knead with the marzipan. Roll out rectangularly (approx. 20 x 40 cm) on a work surface dusted with icing sugar. Bring the jelly to the boil in a small pot and spread it on a sponge roll.
8
Place the marzipan on the roll and press on. Cut off excess marzipan.
9
Sift 8 tbsp. icing sugar and mix with approx. 2 tbsp. water. First coat the roll with approx. 2/3 glaze, then spread the remaining glaze in strips. Decorate with ground poppy seeds and sugar beads. Chill for about 30 minutes until the glaze has set.