Christmas sponge roll with mulled wine pannacotta

Ingredients for 1 servings:

• 4 eggs
• 3 tbsp water, lukewarm
• 100 g sugar
• 75 g wheat flour type 550
• 25 g potato flour
• 1 pinch of salt
• 2 tsp baking powder
• Sugar for sprinkling
• some powdered sugar for sprinkling
• Cocoa powder for dusting
• some dark chocolate coating for decoration
• 500 ml cream
• 5 tbsp jelly (mulled wine jelly)
• 25 g sugar
• 150 ml syrup (mulled wine syrup)
• 1 pinch of tonka bean powder
• 6 sheets of white gelatin
• 2 tbsp mascarpone

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 25 minutes; Total time approx. 13 hours 5 minutes

for 12 pieces

For the sponge cake, separate the eggs. Beat the egg whites until stiff peaks form, then the egg yolks with water and sugar until light and creamy. Weigh the flour, cornstarch, salt, and speculatius spice into the egg yolk mixture, add the beaten egg whites, and whisk thoroughly but gently. Line a baking sheet with foil or baking paper and spread the batter evenly. Bake in a preheated oven at 150°C (convection oven) for about 10-12 minutes. In the meantime, sprinkle a kitchen towel with sugar. Use a sharp knife to loosen the edges of the sponge cake and turn it out onto the sugar towel. Peel off the foil. If using baking paper, wipe it with a wet cloth before peeling it off. This will prevent any batter from sticking to the paper. Cut a strip about 10 cm wide from the long side and set aside. Roll up the rest, along with the towel, and let it cool. Cut out Christmas shapes from the strips of dough and sprinkle thickly with powdered sugar. For the filling, soak the gelatine in a little cold water and let it swell. Bring the cream to a boil with the sugar and syrup, add the tonka bean zest and stir in the squeezed gelatine. Let the pan cool with a sheet of cling film placed directly on the cream, possibly overnight. Once the cream has set nicely, add two tablespoons of mascarpone and mix thoroughly with a mixer. Carefully unroll the Swiss roll, spread with mulled wine jelly, spread the panna cotta mixture on top, and roll it up again. Place cut-side down on a cake plate and dust the roll with cocoa powder. Stick the cut-out figures onto the Swiss roll with a little melted chocolate coating and chill until ready to serve. Then cut into 12 slices. I made the mulled wine jelly and syrup myself using mulled wine.