Clementine roll with fresh fruit

Ingredients for 1 servings:

• 4 eggs
• 1 pinch of salt
• 80 g sugar
• 2 tbsp vanilla sugar
• 1 organic orange(s)
• 125 g flour
• ½ tsp baking powder
• 7 clementines
• 300 g cream
• 1 pack of cream stiffener
• 60 g powdered sugar
• 150 g mascarpone

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Preheat the oven to 180°C (top/bottom heat). Line a 26 x 38 cm baking tray with baking paper. Separate the eggs. In a measuring jug, beat the egg whites with the salt until creamy, gradually adding the sugar and vanilla sugar. Transfer the mixture to a mixing bowl and gradually stir in the egg yolks. Wash the orange, pat dry, and zest the orange over the bowl using a zester. Squeeze out the juice and stir in the zest. Mix the flour with the baking powder, sift it onto the cream, and fold it in with a spatula. Transfer the batter to the prepared baking tray, spread it evenly with a spatula, and smooth it down. Bake the sponge cake in the preheated oven for approx. 12-15 minutes on the middle shelf. Peel the clementines and remove as much of the white pith as possible. Put the cream in a bowl and whip with the cream stiffener, sifting in the icing sugar. Add the mascarpone and fold in. Whip the cream again. Turn the baked sponge cake out onto a piece of baking paper sprinkled with sugar. Brush or spray the baking paper on top with water and carefully peel it off. Allow the sponge cake to cool. Spread three-quarters of the cream evenly over the cooled sponge cake, leaving a border of about 1.5 cm all around. Place the clementines close together on the front third of the coated sheet. Now roll the pastry sheet tightly around the clementines. Place the roll seam-down on an oblong cake plate, fill a piping bag with the remaining cream and decorate the sponge cake roll as desired. Garnish with canned mandarin oranges and mint leaves if desired.