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🍰 Rollo de bizcocho con crema de espresso y clementinas

453 kcal · 30 min · 4 raciones

Rollo de bizcocho con crema de espresso y clementinas Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 200 degrees convection.
  2. 2. Separate the eggs. Place the egg whites in a bowl.
  3. 3. Whip the egg whites stiff with a hand mixer and whisk.
  4. 4. Slowly sprinkle 50 grams of sugar into the egg whites.
  5. 5. Continue beating until the egg whites are 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 light.
  8. 8. Sift the flour, starch, and baking powder over the egg yolk mixture.
  9. 9. Gently fold in half of the egg whites.
  10. 10. Add the remaining egg whites.
  11. 11. Gently fold these in as well.
  12. 12. Spread the batter evenly into a springform pan with a diameter of 26 centimeters.
  13. 13. Make sure the bottom of the pan is lined with baking paper.
  14. 14. Bake the batter for about 25 minutes until golden brown.
  15. 15. Soak the gelatin in cold water.
  16. 16. Warm up 50 milliliters of water.
  17. 17. Pour the hot water over the coffee powder in a cup.
  18. 18. Squeeze out 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 the coffee mixture into a smooth mass.
  22. 22. Place the cream in the refrigerator for about 1 hour.
  23. 23. Wait until the cream starts 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 with V-shaped cuts from the membranes.
  27. 27. Set aside a handful of clementines.
  28. 28. Whip the whipping cream stiff in a tall container.
  29. 29. Use a hand mixer for this.
  30. 30. Gently fold the whipping 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. Topping 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 a corner of the bag.
  38. 38. Place small dots of cream on the sponge roll.
  39. 39. Chill the roll.
  40. 40. Serve the roll with fresh clementines.

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