Mandarin cream roulade

Ingredients for 1 servings:

• 2 egg yolks
• 4 tbsp xylitol (sugar substitute)
• 250 g quark (cottage cheese)
• 250 g mascarpone
• 4 tbsp honey
• 3 mandarin oranges, peeled and finely chopped
• 3 sheets of gelatin
• 200 g whipped cream, whipped until stiff
• 1 egg white
• 20 g baking cocoa
• 20 g spelt flour, plain
• 30 g xylitol (sugar substitute)
• 30 g butter, soft
• 1 tbsp milk
• 4 egg yolks
• 75 g xylitol (sugar substitute)
• 3 egg whites
• 1 pinch of salt
• 75 g spelt flour, plain

Instructions

Working time approx. 1 hour 15 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 40 minutes

For the cream, beat 2 egg yolks with the birch sugar for 5 minutes until creamy. Add the curd cheese, mascarpone, and honey, stirring constantly. Fold in the finely chopped mandarins. Prepare the gelatin according to the package instructions and mix it into the cream. Carefully fold in the stiffly whipped cream and refrigerate the cream for at least 2 hours. Make a smooth dough from the decoration ingredients. I printed out a suitable pattern from the internet and placed it between the baking paper and the baking tray. Fill a freezer bag with the decorative paste, cut off a small corner, and use it to trace the pattern. You can also use raspberry powder instead of the cocoa and a few drops of food coloring, for example. Bake this pattern for about 8 minutes at 225°C (fan oven). Keep an eye on the pattern so it doesn’t burn. For the sponge cake, beat the egg yolks with the birch sugar for 5 minutes until very creamy. Beat the egg whites with the salt until stiff and add to the egg yolk mixture. It’s best to sift the flour and carefully fold it in. Spread the sponge mixture onto the baking sheet, following the pattern. Place it in the center of the preheated oven and bake at 225 degrees Celsius for 10-12 minutes. Prepare a wet kitchen towel and place the baked sponge cake with the baking paper on it. Let it cool briefly. Spread the cream in the center of the dough and carefully roll it up. Tie both ends with string and refrigerate the roulade for at least 2 hours. Since there’s a lot of cream, you can also divide it into two roulades. Once the roulade has set, carefully remove the baking paper from the roulade.