Tangerine Cream Roll
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 egg (s)
- 4 tablespoon water
- 125 g suar
- 1 point vanilla sugar
- 75 g flour
- 75 g cornstarch
- 1 teaspoon Baking powder
- 500 ml whipped cream
- 2 point cream stabilizer
- 2 teaspoons powdered sugar
- 2 small can mandarine (s)
Print Recipe
Pin Recipe Instructions
- Separate the eggs, beat the egg white and 4 tablespoons of water until stiff, pour in 80 g of sugar and the vanilla sugar. Stir in egg yolks one at a time. Fold in the sifted flour, starch and baking powder. Spread the dough on a paper-lined baking sheet. Bake in the preheated oven at approx. 200 degrees for approx. 12 minutes.
- Overturn on a damp tea towel sprinkled with sugar, peel off the paper. Wrap the biscuit in the cloth, allow to cool. This way the biscuit stays pliable and does not break when rolling.
- Beat the cream with the cream stabilizer and the vanilla sugar until stiff. Carefully roll back the roulade and brush with 2/3 of the cream. Cover with the drained mandarin wedges (except for 12 pieces for the garnish). Carefully roll up the biscuit again using the cloth. Brush with the rest of the cream and garnish each piece with a mandarin wedge.
- The filling can also be varied with other fruits, e.g., strawberries, raspberries etc
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