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🍰 Christmas Biscuit Roll

275 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 80 degrees convection. Line a baking tray with non-stick baking paper.
  2. 2. Halve the orange and slice it thinly. Toss the slices in 100 grams of sugar. Place them with some space between them on a baking tray lined with baking paper or non-stick baking paper. Sprinkle the remaining sugar over them. Dry the slices in the preheated oven at 80 degrees convection for about 1 hour. Open the oven door occasionally to let moisture escape. The orange slices do not need to be completely hard, but they should be firm enough that no liquid escapes.
  3. 3. Preheat the oven to 210 degrees top/bottom heat. Place a baking frame in the largest size on a perforated baking tray lined with non-stick baking paper.
  4. 4. Whisk the eggs with 100 grams of sugar, 1 pinch of salt, and 1 teaspoon of vanilla extract for about 10 minutes until white and creamy. Sift the flour in and fold it in gently. Fill the dough into the baking frame. Smooth it out. Bake it for 8 to 9 minutes in the preheated oven at 210 degrees top/bottom heat. Remove the tray from the oven. Remove the baking frame immediately after baking. Turn the sponge cake out onto a clean tea towel. Carefully peel off the non-stick baking paper. Carefully roll the sponge cake with the tea towel. Let it cool while rolled up.
  5. 5. Roughly chop the dark chocolate couverture. Bring 70 grams of cream to a boil in a saucepan. Remove from the heat. Stir in the couverture until it has melted. Pour the cream into a bowl. Let it cool to room temperature.
  6. 6. Mix the mascarpone with the orange zest, orange juice, vanilla extract, and powdered sugar until creamy. Slowly add 400 grams of cream. Whip the cream stiffly with San-apart.
  7. 7. Carefully unroll the cooled sponge cake. Spread it with the apricot jam. Spread the cooled chocolate cream over it. Smooth it out. Set aside about one-third of the mascarpone cream. Spread the remaining cream over the chocolate cream. Smooth it out with a spatula to the edge. Let one end taper off thinly. Roll the biscuit roll using the tea towel. Place it in the refrigerator for at least 1 hour.
  8. 8. Place the biscuit roll on a serving plate. Spread it with the remaining cream. Draw a pattern into the cream as desired or smooth it out completely. Place the orange slices slightly wavy on the roll. Tip: Place strips of baking paper around the roll before spreading, so your serving plate stays clean.

Nutrition per serving