Mandarin and sour cream sponge roll

Ingredients for 1 servings:

• 4 tbsp water
• 150 g sugar
• 150 g flour
• ½ tsp baking powder
• 4 eggs
• 250 g cream
• 200 g sour cream
• 2 cans of tangerine(s)
• 2 ½ packets of vanilla sugar
• 1 ½ packs of cream stiffener
• some powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

Drain the mandarins. Whip the cream until stiff peaks, gradually adding 1 1/2 sachets of vanilla sugar and cream stiffener. Mix the sour cream with the remaining vanilla sugar. Fold in the mandarins and then fold in the cream. Refrigerate until ready to use. For the pastry, separate the eggs, whisk the egg whites with a pinch of salt until stiff peaks. Whisk the egg yolks with the water and sugar until very foamy. Combine the egg white and egg yolk mixtures, sift the flour with the baking powder, and fold in. Spread the pastry on a baking tray lined with baking paper. Bake at 200°C (top/bottom heat) for 10-15 minutes. Turn the sponge cake out onto a piece of baking paper, remove the baking paper (it was baked on), and turn the sponge cake out onto a damp tea towel. Carefully roll the sponge cake into a log and let it cool for about 30 minutes. Carefully roll up the log, spread the filling over the sponge cake, and carefully roll the cake up again using the tea towel. The damp tea towels prevent the base from cracking. Then place the roll in the refrigerator. Sprinkle with powdered sugar just before serving.