Striped sponge roll with apricots and amaretto cream

Ingredients for 1 servings:

• 4 eggs
• 6 tbsp sugar
• 4 ½ tbsp flour
• 4 ½ tbsp cornstarch
• 1 ½ tbsp cocoa powder
• 1 can/n apricot(s)
• 250 g mascarpone
• 75 ml Amaretto
• 50 g powdered sugar
• 3 egg yolks
• 150 ml whipped cream
• 5 sheets of white gelatin

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Soak the gelatine in cold water for 5 minutes. Whisk the 3 egg yolks with the Amaretto and powdered sugar in a bowl over a hot water bath until frothy. Squeeze out the gelatine and dissolve it in the warm egg yolk foam. Remove the bowl from the water bath and stir in the mascarpone. Whisk the cream until stiff peaks and fold into the cream with a spoon. Let the cream cool in the refrigerator for about 30 minutes. Preheat the oven to 200°C (400°F). Line a small baking tray with baking paper. Wash, halve, pit, and finely dice the apricots. Separate 4 eggs. Whisk the 4 egg whites with 2 tablespoons of sugar and a pinch of salt until stiff peaks form. Whisk the 4 egg yolks with 2 tablespoons of sugar until frothy. Mix the flour and cornstarch and sift into the egg yolk mixture. Stir in one-third of the beaten egg whites. Gently fold in the rest. Remove half of the sponge cake, sprinkle with cocoa powder, and stir in. Fill a piping bag with the light-colored batter into a piping bag fitted with a medium-sized nozzle. Run the piping bag diagonally from one corner of the baking sheet to the other, drawing parallel stripes 2 cm thick, spaced 2 cm apart. Fill the strips in between with the cocoa mixture. Bake the sponge cake for 10 minutes. Turn the sponge cake out onto a damp cloth dusted with powdered sugar (with the baking paper facing up). Carefully peel off the baking paper and spread the cream over the sponge cake, then scatter the apricots on top. Roll up the sponge cake and refrigerate the cake for 2 hours. It looks as amazing as it tastes!