Mandarin Roulade

Ingredients

• 4 eggs
• 3 tbsp lukewarm water
• 100 g sugar
• 1 packet vanilla sugar
• 75 g flour
• 50 g cornstarch
• 1 tsp Baking powder
• 3 seedless mandarins
• 0.125 l peach-flavored iced tea
• 6 sheets of white gelatin
• 2 egg yolks
• 50 g powdered sugar
• 50 g Mascarpone
• 0.375 l whipping cream
• 100 g whipping cream
• 0.5 packet stabilizer for whipped cream
• powdered sugar (for dusting)
• 1 mandarin

Instructions

1. 1.

   Separate the eggs; beat the yolks with water, sugar and vanilla sugar until fluffy. Whisk the whites very stiffly and fold them into the yolk mixture. Sift together flour, cornstarch and baking powder, then gently fold into the batter. Spread the dough onto a parchment-lined tray and bake at 175°C for about 10‑12 minutes.

2. 2.

   Transfer the baked sheet onto a sugar‑sprinkled kitchen towel, remove the parchment. Cover with a damp towel and roll the sheet from the long side using the towel as support.

3. 3.

   For the filling, peel and filet the mandarins thoroughly with a sharp knife. Heat the iced tea, add the mandarin slices, bring to a boil once. Soak gelatin in cold water. Remove mandarins from the liquid, dissolve gelatin in the liquid. Beat egg yolks with powdered sugar until fluffy. Add mascarpone and mandarin broth, refrigerate until the mixture starts to set.

4. 4.

   Whip cream stiffly, fold into the mascarpone mixture, then fold in the mandarins. Carefully unroll the sponge roll, spread the mandarin cream, re‑roll and chill for 2‑3 hours. Whip cream with stabilizer, pipe onto a pastry bag. Dust the sponge roll with powdered sugar and decorate with cream piped swirls. Peel the mandarin, cut into pieces and place in the swirls.