Carrot roll with quark and mascarpone filling à la Mäusle

Ingredients for 1 servings:

• 300 g carrot(s) (net), very finely grated
• 5 eggs
• 50 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 50 g hazelnuts, ground
• 1 tsp cream of tartar baking powder
• 6 sheets of white gelatin
• 250 g quark, 40% fat
• 100 g mascarpone
• 80 g sugar
• 2 pinch(s) vanilla powder (or the seeds of a vanilla pod)
• 2 tbsp lemon juice
• 200 ml cream
• 50 g apricot jam
• 100 g cream
• 1 tsp sugar
• 100 g dark chocolate
• 1 tsp butter
• e.g. pistachios, chopped
• n. B. Marzipan carrots

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

A completely different Swiss roll – food combining baking recipe with protein

Line a baking sheet with parchment paper. Preheat the oven to 180 degrees Celsius (top/bottom heat). Beat the eggs, sugar, vanilla sugar, and salt until white and foamy. Carefully stir in the grated carrots. Mix the hazelnuts with the baking powder and fold into the egg mixture. Pour the batter onto the prepared baking sheet, smooth it out, and bake for about 15 minutes. Lightly moisten a clean kitchen towel with a flower syringe. Immediately after baking, turn the sponge cake out onto the kitchen towel, remove the parchment paper (moisten with a little water if necessary), and let it cool. Soak the gelatin in a little water. Mix the quark, mascarpone, sugar, vanilla powder (vanilla seeds), and lemon juice until smooth. Squeeze out the gelatin and dissolve it in a small saucepan over low heat, stirring constantly. Mix with 3 tablespoons of the quark cream (to adjust the consistency), stir into the remaining cream, and chill. Whip the cream until stiff. As soon as the quark cream begins to set, quickly fold in the cream. Gently warm the apricot jam in a small bowl. Spread it over the sponge cake. Then spread the quark cream on top, making sure to leave 2 cm of space along the top long side. Using the kitchen towel, roll up the sponge cake from the bottom long side and chill the roll for 4 hours (or better yet, overnight). For the chocolate coating, warm the cream with the sugar, melt the dark chocolate in it, and finally fold in the butter. Let it cool briefly until the glaze thickens slightly and then spread it over the roll (do not apply it with a brush). Once the glaze has cooled slightly, sprinkle with chopped pistachios, if desired. When the coating is completely firm, decorate with marzipan carrots, if desired. “Stick” the carrots on with a little melted chocolate (or a small amount of the coating). Cut the roll into pieces using a sharp knife.