For the dough, place the eggs and water in a mixing bowl and beat with a hand mixer with a whisk on the highest setting for 1 minute until frothy. Mix sugar and vanilla sugar, sprinkle in 1 minute and beat for another 2 minutes. Mix the flour with cornstarch, cocoa and baking powder, sift in portions onto the egg cream and briefly stir in on a medium heat. Spread the dough on a baking sheet (30 x 40 cm) lined with baking paper, crease the paper on the open side of the sheet immediately in front of the dough, so that an edge is created. Put the baking sheet in the oven.
Top / bottom heat: approx. 220 ° C (preheated)
Hot air: approx. 200 ° C (preheated)
Gas: level 4 - 5 (preheated)
Baking time: about 10 minutes
Immediately after baking, turn the sponge cake onto a tea towel or parchment paper, peel off any baked paper quickly but carefully, roll up the plate from the shorter side with a tea towel or parchment paper and let it cool.
For the filling, whip the cream until stiff. Prepare the cream cake aid according to the package instructions, but only with 100 ml peppermint liqueur and without sugar, fold in the cream. Stir in 1 - 2 drops of green food coloring, if desired. Roughly chop after-eight tablets (leave about 8 for garnish) and fold under two thirds of the cream mixture. Unroll the sponge cake and brush with the after-eight cream, then roll up again tightly. Put 3 tablespoons of the remaining cream mixture into a piping bag with a perforated nozzle and brush the roll with the remaining cream mixture.
Decorate the roll with the cream mixture from the piping bag and garnish with the after-eight tablets. Chill the roll for about 3 hours.
Tip: The after-eight tablets are particularly easy to chop if they are placed in the freezer for a few minutes beforehand
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