Mandarin sponge roll

Ingredients for 1 servings:

• 3 eggs
• 1 egg yolk
• 60 g sugar
• 1 packet of vanilla sugar
• 60 g flour
• 1 pinch of baking powder
• 200 ml whipped cream
• 75 g cream cheese
• some vanilla powder or vanilla pod
• 30 g sugar
• 3 tsp lemon juice
• 2 cans of tangerine(s)

Instructions

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

First preheat the oven to 180 degrees fan/convection oven or 200 degrees top/bottom heat. For the dough: Beat the eggs and egg yolks with a hand mixer on high for 1 minute. Then add the sugar and vanilla sugar, stirring constantly. Beat for a further 2 minutes, until the mixture turns whitish. Now mix the flour with the baking powder and add to the mixture. Stir briefly with the mixer on high speed, stirring again with a spatula if necessary. Now place the dough on a baking tray lined with baking paper and spread it out. Bake for 10 minutes at the temperature you have already set. Immediately after baking, turn the sponge cake out onto a tea towel sprinkled with sugar, remove the baking paper and roll it up with the tea towel. Leave to cool in the rolled up state. This gives the dough the desired rolled shape and prevents it from falling apart when rolled up later. For the cream: Whip the cream and mix it with the quark. Add the remaining ingredients and mix well. Taste the cream, as I don’t know if you’d prefer it sweeter. Then add the mandarins. Once the dough has cooled, unroll it again and spread the cream on it. Then carefully roll it up again, and if you like, you can sprinkle it with powdered sugar. You can also whip cream again and spread it on the outside of the roll, because without cream, the roll is usually only good on the first day, as it dries out quickly.