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🍰 Biscuit Roll with Espresso Cream and Clementines

453 kcal · 30 min · 4 servings

Biscuit Roll with Espresso Cream and Clementines Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Separate the eggs. Place the egg whites in a bowl.
  3. 3. Whip the egg whites stiff using a hand mixer and whisk attachment.
  4. 4. Slowly sprinkle 50 grams of sugar into the egg whites.
  5. 5. Continue whipping until the meringue is firm and shiny.
  6. 6. Take a second bowl.
  7. 7. Mix the egg yolks with 150 grams of sugar and a pinch of salt until creamy and pale.
  8. 8. Sift flour, starch, and baking powder over the yolk mixture.
  9. 9. Gently fold in half of the egg white foam.
  10. 10. Add the remaining egg white foam.
  11. 11. Gently fold this in as well.
  12. 12. Spread the batter evenly into a 26-centimeter diameter springform pan.
  13. 13. Ensure the bottom of the pan is lined with baking paper.
  14. 14. Bake the cake for about 25 minutes until golden brown.
  15. 15. Soak the gelatin in cold water.
  16. 16. Heat 50 milliliters of water.
  17. 17. Pour the hot water over the coffee powder in a cup.
  18. 18. Squeeze the soaked gelatin.
  19. 19. Dissolve the gelatin in the coffee mixture.
  20. 20. Take a bowl for the cream.
  21. 21. Mix the remaining sugar, mascarpone, Amaretto, and coffee mixture into a smooth mass.
  22. 22. Place the cream in the refrigerator for about 1 hour.
  23. 23. Wait until the cream begins to set.
  24. 24. Peel the clementines all around with a sharp knife.
  25. 25. Remove the white pith as well.
  26. 26. Cut out the fruit segments from the membranes using V-shaped cuts.
  27. 27. Set aside a handful of clementines.
  28. 28. Whip the cream stiff in a tall container.
  29. 29. Use a hand mixer for this.
  30. 30. Fold the whipped cream into the mascarpone cream.
  31. 31. Take the baked sponge cake out of the oven.
  32. 32. Spread two-thirds of the mascarpone cream over the sponge cake.
  33. 33. Leave 3 centimeters free on the long side.
  34. 34. Top the sponge cake with the clementines.
  35. 35. Roll up the sponge cake.
  36. 36. Fill the remaining cream into a freezer bag.
  37. 37. Cut off one corner of the bag.
  38. 38. Pipe small dots of cream onto the biscuit roll.
  39. 39. Place the roll in a cool place.
  40. 40. Serve the roll with fresh clementines.

Nutrition per serving