Ingredients for 16 pieces:
For the sponge roll:
4 eggs (size M)
100 g sugar
3 tbsp hot water
90 g flour
1 tsp baking powder
1 jar (370 g) mandarin jam or apricot jam
For the cream:
6 sheets white gelatine
2 organic limes
60 g sugar
600 g double cream cheese
250 ml whipped cream
2 packets vanilla sugar
For garnish:
3 tbsp mandarin jam or apricot jam
If desired, a few lime slices and mint leaves for garnishing
Preparation:
1. Separate the eggs. Beat the egg whites until stiff, adding the sugar. Mix the egg yolks with the water and fold in. Mix the flour with the baking powder and
sieve. Fold everything in. Line a baking tray with baking paper. Spread the dough and spread the dough on it. Bake in a preheated oven at 200 degrees (gas mark 3-4, fan oven 180 degrees) for approx. 10-12 minutes. Immediately turn the sponge out onto a piece of baking paper. If the edges are too hot, cut them off. Spread the sponge cake with mandarin jam and roll up from the long side. Leave to cool.
2. Soak the gelatine in cold water for 5 minutes. Rinse the limes, finely grate the zest and squeeze out the juice. Boil the lime juice with 50 ml water, sugar and lime zest for about 2 minutes until bubbling. Dissolve the gelatine in the syrup, then stir it quickly into the cream cheese. Refrigerate for 10-15 minutes. Whip the cream until stiff, adding the vanillin sugar. Fold the cream into the cream cheese mixture.
3. Line the bottom of a baking tin (24 cm diameter) with baking paper. Cut the sponge roll into slices. Line the base and the rim with sponge cake slices. Pour in the cream cheese and smooth down. Refrigerate the cake for approx. 3-4 hours.
4. Remove the cake from the springform pan and place on a cake plate. Spread the jam over the cake. Garnish with lime slices and mint leaves.
Preparation time approx. 1 hour + cooling time
Nutritional values per piece approx.:
Calories: 339
Joule: 1426
Protein: 6.4 g
Fat: 20,1 g
Carbohydrates: 33 g
(FoodCentrale by ddp images)
