Tangerine Swiss roll 🍊
Recipe:
For the tangerine Swiss roll 🍊
5 eggs125 g sugar1 teaspoon vanilla extract100 g flour20 g starch1 teaspoon baking powderSome sugar to sprinkle on the tea towel
Preheat the oven to 200 degrees top/bottom heat and line a baking tray with baking paper.
Separate the eggs and beat the egg whites with the sugar until stiff. Add the vanilla extract to the egg yolks and stir. Then carefully fold the egg yolk mixture into the egg whites and stir. Then sift the flour, cornstarch and baking powder through a sieve into the mixture and stir in. Then spread the whole thing out on the baking tray and bake for 10 to 15 minutes. Then turn it out onto the sugared kitchen towel and brush the baking paper with a little water and then carefully peel off the paper. Roll it up using the kitchen towel and leave to cool.
The mascarpone cream. 2 packets of mascarpone 2 packets of cream 2 vanilla sugar 2 cream stiffeners Briefly whip the mascarpone. Separately whip the cream with the vanilla sugar and the cream stiffener until stiff and fold into the mascarpone cream. Roll up the sponge cake and spread thinly with the cream, leaving the edges free. Peel 4 to 5 mandarins and remove the white skin. Leave the mandarins whole and place one behind the other on the free front edge and carefully roll up the sponge cake. Spread the cream on the outside and decorate as you wish.
