Mandarin Swiss Roll by Sarah

Ingredients for 1 servings:

• 3 eggs
• 225 g sugar
• 1 pinch of salt
• 100 g flour
• 25 g cornstarch
• 1 ½ tsp baking powder
• 5 tbsp milk
• 6 sheets of white gelatin
• 1 can of mandarin oranges (314 ml)
• 50 g chocolate, white
• 200 g low-fat curd cheese
• 3 tbsp orange juice
• 1 bottle of butter-vanilla flavoring
• 200 g whipped cream
• Powdered sugar, for dusting
• Mandarin(s)
• Chocolate – rolls, white
• Sugar, for the cloth

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Whisk the eggs, 125g sugar, and salt until creamy. Mix the flour, cornstarch, and baking powder. Stir into the egg mixture alternately with the milk. Place on a baking sheet lined with baking paper and smooth the surface. Bake in a preheated oven (electric oven: 225°C, fan: 175°C, gas mark 4) for 7-8 minutes. Immediately turn the sponge cake out onto a damp tea towel sprinkled with sugar. For the filling, soak the gelatin in cold water. Drain the mandarin oranges. Finely dice the chocolate. Mix together the quark, 100g sugar, orange juice, and butter vanilla flavoring. Whip the cream until stiff. Dissolve the squeezed gelatin and stir into the quark cream. Chill until the cream begins to set. Fold in the mandarin oranges and cream. Spread onto the sponge cake, sprinkle with diced chocolate, and roll up from the long side. Chill for about 3 hours. Dust with powdered sugar. Decorate with mandarin oranges and white chocolate curls.