Swiss roll with caramel

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 1 packet of vanilla sugar
• 125 g sugar
• 100 g flour
• 25 g baking cocoa
• 1 tsp baking powder
• 1 cup of cream, approx. 200 g
• 1 can of caramel, approx. 370 g, e.g. from Dovgan or a can of Milchmädchen
• 250 g cream cheese
• 2 packs of cream stiffener
• 50 g sugar

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 15 minutes

for a baking tray

For the sponge cake, separate the eggs and beat the egg whites until stiff, then set aside. Beat the egg yolks, vanilla sugar, sugar, and water until fluffy. Mix the flour with the cocoa powder and baking powder and sift them into the egg mixture. Carefully fold in the beaten egg whites to make it nice and fluffy. Spread the batter on a baking tray lined with baking paper. Bake in an oven preheated to 180°C (fan oven) for approx. 10-15 minutes on the middle shelf. It’s best to do a skewer test after 10 minutes to ensure the batter is not too dry. When the batter is firm, turn the sponge cake out onto a damp kitchen towel. Carefully peel off the baking paper and, using the towel, roll up the cake from the long side and let it cool. For the filling, whip the cream with one sachet of cream stabilizer and sugar until stiff. Add the cream cheese and the other sachet of cream stabilizer and mix well. Now unroll the cooled Swiss roll and spread the cream on top. Warm the caramel slightly (I heated it slightly in the microwave) and then spread it crisscross over the cream cheese mixture with a spoon. Carefully roll it up again with the cloth. Refrigerate overnight and decorate as desired the next day. Note: If you can’t find Dovgan caramel, use a can of Milchmädchen (Milkmaid), which should be simmered in a covered pan of water for 3 hours.