Sponge roll filled with caramel cream and fresh mandarin orange fillets

Ingredients for 1 servings:

• 1 can condensed milk, sweetened, 397 g filling quantity
• 2 eggs
• 1 tsp, leveled turmeric root, finely grated
• 1 pinch of salt
• 2 tbsp water, lukewarm
• 125 g butter, room temperature
• 200 g wheat flour
• ½ bag(s) of baking powder
• 400 g double cream cheese
• 100 ml whole milk
• 1 bag of cream powder (paradise cream), caramel flavor
• 300 g mandarin orange(s), the boned fillets, alternatively canned fruit
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

Before baking, simmer the unopened can of sweetened condensed milk in gently simmering water for 2 hours, then let it cool, even unopened. Separate the eggs and beat the egg whites with a pinch of salt and 2 tablespoons of water until frothy. Using a stand mixer, whisk the egg yolks with the caramelized condensed milk, the softened butter, and the finely grated turmeric root. Sift the flour and baking powder into the cream and mix with a stand mixer until creamy. Finally, fold in the egg whites with a whisk until a fluffy batter forms. Spread this batter evenly on a baking tray lined with baking paper. Place the tray on the middle shelf of an oven preheated to 160°C (top/bottom heat). After 10-12 minutes, the batter should be baked through and very lightly browned. Remove the baking sheet from the oven, turn the sponge cake out while still hot onto a tea towel, use the towel to wrap it into a roll, and let it cool for 10-15 minutes. Meanwhile, use a food processor to beat the milk, cream cheese, and cream powder until creamy. Peel the mandarins and remove the skins from the segments. Drain the canned fruit well. Remove the cooled sponge cake from the tea towel and spread evenly with the caramel cream. Then arrange the fruit segments on the cream. Carefully wrap the sponge cake again and tightly roll it into a roll. Wrap the sponge cake in the towel and refrigerate for 2 hours. Dust the sponge cake with powdered sugar before serving.