Gluten-free mandarin roll with mascarpone
Ingredients
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Body:
- 3 whole eggs
- 3 tablespoons powdered sugar
- 3 PL Cake mix Liana
Cream:
- 150 ml of whipping cream
- 250 g of mascarpone
- 70 g powdered sugar
- 1 / 2 PL Liana lemon glaze
Next we need:
- 1 can of tangerines
- Beat eggs with sugar for 5-10 minutes.
- Mix in the cake mix by hand. Pour onto a tray lined with baking paper and bake at 175°C for 10 minutes.
- Remove the paper from the baked corpus, place it on clean baking paper, roll it up and let it cool.
- Whip the whipping cream until stiff.
- Mix mascarpone with sugar and lemon glaze. At the end, gradually add whipped cream.
- Unroll the cooled body and spread 2/3 of the cream. Place mandarins on top of the cream and roll up the roll. Let the roll harden in the refrigerator.
- Spread with the remaining cream and decorate with tangerines
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Ingredients
Print recipe
Share on Facebook
Body:
- 3 whole eggs
- 3 tablespoons powdered sugar
- 3 PL Cake mix Liana
Cream:
- 150 ml of whipping cream
- 250 g of mascarpone
- 70 g powdered sugar
- 1 / 2 PL Liana lemon glaze
Next we need:
- 1 can of tangerines
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