Swiss roll with coffee cream

Ingredients for 1 servings:

• 4 eggs
• 2 egg yolks
• 75 g sugar
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g flour
• 25 g pudding powder, vanilla
• ½ tsp baking powder
• 250 g mascarpone
• 450 g whipped cream
• 100 g sugar
• 2 packs of cream stiffener
• 2 g instant coffee powder
• e.g. powdered sugar
• n. B. cocoa powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

not just for coffee drinkers

For the sponge cake, separate the eggs. Beat 4 egg whites with salt until stiff. Stir in the sugar and vanilla sugar. Stir in each egg yolk, one at a time. Finally, mix the flour with the custard powder and baking powder and stir in briefly. Spread the mixture thinly on a baking tray lined with baking paper and bake at 200°C for approx. 8-10 minutes. After baking, turn out immediately onto a damp kitchen towel and roll up with the towel. Allow to cool. For the coffee cream, whip the cream with the cream stiffener until stiff. Mix the mascarpone with the sugar and coffee powder until the powder has dissolved. If small pieces remain, don’t worry; they will dissolve. Stir the stiffly whipped cream into the mascarpone cream. Roll up the Swiss roll again. Spread the cream on top and roll up starting from the longer side. Chill for approx. 1 hour, then dust with powdered sugar or cocoa.