Biscuit roll with mandarins

Biscuit roll with mandarins

For the sponge cake roll first drain mandarins in a sieve. Preheat baking oven to 200° C. Beat the eggs for the dough. Separate the egg yolks and whites in two bowls. Stir egg yolk, water, crystal sugar and vanilla sugar until creamy. Beat egg whites and a pinch of salt with clean whorls until stiff. Pull the beaten egg white under the egg yolk. Mix flour with baking powder and cocoa. Sieve and fold into the eggs. Line baking tray with baking paper. Pour the dough over it. To a rectangle elapse. Bake for 10 minutes on the middle shelf. Sprinkle a tea towel with sugar. Remove sponge cake with paper from tray. Fall on the cloth. Remove the paper. Roll up the sponge cake with the help of the cloth. Roll up and leave to cool in a cloth. For the filling, drain the quark. Mix with yoghurt. Season with finely grated orange peel. Whip cream with cream until stiff. Pull under the cottage cheese. Roll up the sponge roll. Spread 2/3 of the cream on it. Leave a 2 cm wide edge free all around. Put some mandarins aside for decoration. Spread the rest of the mandarins on the cream. Roll up the sponge cake again and place it on a cake platter. Spread with the rest of the cream. Sprinkle with chocolate sprinkles. Garnish with mandarins. Leave the sponge cake roll with mandarins to set in the refrigerator.

Servings: 12, Difficulty: 
Preparation time: 30 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
212 kcal
26 g
8 g
10 g

(C)opyright by Marions Kochbuch