Currant and pistachio rolls

Ingredients for 1 servings:

• 5 eggs
• 2 tbsp water, cold
• 75 g sugar
• 70 g flour
• 1 pinch of baking powder
• 50 g pistachios, chopped
• Sugar for the kitchen towel
• 200 g cream cheese
• 2 tbsp lime juice
• ½ tsp lime zest, grated
• 300 g cream
• 1 pack of cream stiffener
• 300 g currants
• powdered sugar
• Pistachios, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

makes eight sponge rolls

For the batter, separate the eggs and beat the egg whites until stiff. Beat the egg yolks with water and sugar until white and creamy. Mix the flour with the baking powder and pistachios and carefully fold them into the egg yolk mixture along with the beaten egg whites. Spread the batter evenly on a baking sheet lined with baking paper and bake in a preheated oven at 200°C (180°C fan oven) for about 10 minutes. Turn the sponge cake out onto a damp tea towel sprinkled with sugar, cut in half lengthwise, roll up both halves from the long side and let cool. For the filling, mix the cream cheese with the powdered sugar, lime juice and lime zest. Whip the cream with the cream stabilizer until stiff and fold in. Sort the berries, except for 8 small bunches, and remove them from the bunches. Unroll the sponge cakes from the towel, spread 1/3 of the cream on each half and sprinkle with berries. Roll up again and cut each half into 4 pieces. Fill a piping bag with the remaining cream and decorate the rolls. Top with the reserved berry clusters, dust with powdered sugar if desired, and garnish with chopped pistachios.