John Myers
Cream Roll with Nectarines and Tangerines
The perfect cream roll with nectarines and tangerines recipe with a picture and simple step-by-step instructions.
- 4 Eggs
- 100 g Sugar
- 1 packet Vanilla sugar
- 75 g Flour
- 50 g Food starch
- 1 Msp Baking powder
- 1 kl. Can Mandarins
- 2 Nectarines
- 100 ml Peach icetea
- 6 sheet Gelatin white
- 50 g Mascarpone
- 50 g Powdered sugar
- 500 ml Cream
- Parchment paper
- Tea towel
- Sugar
- Preheat the oven to 200 degrees. Drain the mandarins. Wash the nectarines, rub dry, cut from the stone and dice.
- Separate eggs neatly. Beat egg whites until stiff. Beat the egg yolks with 3 tablespoons of water, sugar and vanilla sugar until lightly creamy. Mix flour with baking powder and cornstarch and sieve on top of the ice cream. Put the egg white on top and mix everything loosely. Line a baking sheet with parchment paper and spread the dough on it.
- Bake in a hot oven for about 12 minutes. Remove and immediately turn over onto the sugar-sprinkled kitchen towel. Peel off the paper and roll it up loosely with the help of the cloth and let it cool down.
- Put a few mandarins aside for the garnish. Whip the cream. Put something in a piping bag to decorate. Soak the gelatine in cold water according to the instructions. Beat the mascarpone, powdered sugar and iced tea until smooth. Squeeze out the gelatine and dissolve it over low heat. Stir 4 tablespoons of mascarpone mixture into the gelatine. Then stir this mixture into the mascarpone cream. Fold in the cream.
- Fold in the fruit loosely. Carefully roll up the cake roll and fill it with the cream. Roll up again carefully and cool for a good 3 hours. Then dust with powdered sugar and sprinkle with cream tuffs. Place tangerines on the tuffs and serve well chilled.
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