Carrot biscuit roll with apricot mascarpone cream

Ingredients

Directions

1. 1

   Peel and finely grate the carrots. Separate eggs. Beat the egg whites and 4 tbsp. cold water until stiff, adding 100 g sugar and vanillin sugar. Stir in egg yolks. Mix salt, flour, starch and baking powder, sieve over the egg mixture and fold in. Finally fold in the carrots

2. 2

   spread the mixture evenly on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes until golden brown

3. 3

   Sprinkle the tea towel with sugar and turn the sponge cake over. Peel off the paper and roll the sponge cake with the cloth. Let the sponge cake cool down. Halve the apricots, stone them and cut them into small cubes

4. 4

   Soak gelatine in cold water. Mix mascarpone, lemon juice and 40 g sugar. Melt the squeezed out gelatine in a small pot, then stir in 2 tablespoons of cream and stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel. Whip cream until stiff and fold in

5. 5

   Heat the jam and pass through a sieve. Unroll the sponge cake and spread it thinly. Spread the cream on top, leaving about 2 cm free on one long side. Roll up the sponge cake with the edge on the long side. (If the cream is still too soft, put the sponge in a cool place beforehand.) Put the sponge roll in a cool place for about 4 hours. Sprinkle with icing sugar before serving

6. 6

   waiting time approx. 4 1/2 hours