INSTRUCTIONS
Preheat the oven to 180 degrees top/bottom heat. Line a baking tray (approx. 35x40cm) with baking paper.
Separate the eggs. Beat the egg whites with sugar, vanilla sugar and salt until stiff. Add the egg yolks and continue stirring briefly.
Mix the flour, cocoa powder and gingerbread spice and sift everything into the egg mixture. Fold in the dry ingredients thoroughly but carefully.
Spread the dough in a thin layer on the baking tray. Bake the sponge cake for 10 minutes on the second rack from the bottom.
Spray a tea towel with water or sprinkle it with sugar. Turn the sponge cake out onto it immediately after baking. Leave the baking paper on the bottom until you are ready to fill the roll.
step 2
For the cream, whip the cream with the cream stiffener. Squeeze the orange. In another bowl, stir the mascarpone, quark, sugar, orange juice and cinnamon until smooth. Fold in the cream.
Brush the baking paper on the sponge cake with cold water. Then carefully remove it from the base. Spread the cream in a thin layer on the base. Drain the mandarins and chop them up. Spread them evenly on the cream.
Now carefully roll up the sponge cake using the tea towel.
step 3
Sprinkle the roll thinly with a tablespoon of cocoa powder. Melt the chocolate over a water bath. Drizzle it in thin lines over the roll. This is easy to do with a spoon.
Then place the Swiss roll in the fridge for at least 4 hours, or better yet, overnight.
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