Mandarin Orange Roulade

5
Average: 5 (1 vote)
(1 vote)
Mandarin Orange Roulade
share Share
print
bookmark_border Copy URL
Health Score:
4,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 50 min.
Ready in

Ingredients

for
8
For the batter
4 eggs
3 Tbsps lukewarm water
100 grams sugar
1 packet Vanilla sugar
75 grams Pastry flour
50 grams cornstarch
1 generous pinch Baking powder
For the filling
3 Mandarin orange
l peach-flavored Iced tea
6 sheets gelatin
2 egg yolks
50 grams powdered sugar
50 grams Mascarpone
l Whipped cream
For decorating
100 grams Whipped cream
½ packet whipped cream stabilizer
powdered sugar (for dusting)
1 Mandarin orange
How healthy are the main ingredients?
Whipped creamsugarWhipped creamMascarponeegg

Preparation steps

1.

For the batter: Separate the eggs, whip the egg yolks until frothy with the water, sugar and vanilla sugar. Whip the egg whites until very stiff then fold into the egg yolk mixture. Sift together the flour, cornstarch and baking powder then fold into the batter. Transfer to a baking sheet lined with parchment paper and bake in a preheated oven at 175°C (approximately 350°F) for about 10-12 minutes. Invert onto a lightly sugared dish towel and remove the parchment paper. Cover with a damp tea towel and roll up from the long side. 

2.

For the filling: Peel the mandarin oranges with a sharp knife and cut into segments. Gently heat the iced tea, add the orange segments and bring to a boil. Bloom the gelatin in cold water. Remove the orange segments from the tea, add the gelatin and gently melt. Whip the egg yolks until frothy with the powdered sugar then fold into the mascarpone. Add the tea and chill until the mixture starts to set. 

3.

Whip the cream, fold into the mascarpone mixture then fold in the mandarin oranges. Unroll the sponge cake carefully, spread the mandarin orange cream over the cake then roll up again. Chill for 2-3 hours in the refrigerator. To decorate: Whip the cream with the whipped cream stabilizer then transfer to a pastry bag. Dust the roulade with powdered sugar and pipe rosettes with the whipped cream on top. Peel the mandarin orange, separate the segments and use to decorate the cake.