Mandarin curd – Swiss roll

Ingredients for 1 servings:

• 150 g sugar
• 150 g flour
• 4 eggs
• ½ tsp baking powder
• 4 tbsp water
• 1 pinch of salt
• 2 cans of tangerine(s)
• 250 g quark
• 1 cup of cream
• 1 packet of vanilla sugar
• 6 sheets of gelatin
• 80 g icing sugar and some for dusting

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, prepare the filling so it can firm up a bit in the fridge: Drain the mandarins. Puree half of the mandarins. Whisk the cream until stiff. Mix the quark with the powdered sugar and vanilla sugar. Add the pureed and unpureed mandarins and fold in the cream. Prepare the gelatin according to the package instructions and stir in. Refrigerate the filling for a few hours. For the batter, separate the eggs, beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with water and sugar until very foamy. Combine the egg white and egg yolk mixtures, sift in the flour and baking powder, and fold in. Spread the batter on a baking sheet lined with baking paper. Bake at 200°C for 10-15 minutes. Turn the sponge out onto a damp tea towel, remove the baking paper, and turn the sponge over onto another tea towel. Spread the filling over the sponge and carefully roll up the cake using the tea towel. The damp tea towels will prevent the base from cracking. Now dust the sponge roll with some powdered sugar, arrange and serve.