Mozart Roulade

For the filling, heat 100 g of whipped cream. Break the nougat mixture into pieces and dissolve in the hot cream. Then allow to cool completely.

In the meantime, line a baking tray with baking paper. Preheat the oven to 180 °C hot air.

Separate the eggs for the sponge cake. Whip the egg whites until stiff, letting 50 g sugar trickle in. Mix the remaining sugar with the egg yolks until light and fluffy. Gently fold in the flour and beaten egg whites alternately. Divide the dough: Fold the pistachios into one-third of the batter. Spread the remaining light sponge on the prepared baking sheet, and spread the green in blobs on top. Place in the hot oven and bake on the middle shelf for 12-15 minutes.

Sprinkle a kitchen towel with a little sugar. Turn the sponge out onto it and carefully peel off the baking paper. Roll up the sponge cake with the towel and let it cool.

Whip the remaining whipped cream (300 g) with cream stiffener.

Cream the mascarpone with the powdered sugar and the cooled nougat cream. Fold in the whipped cream by the tablespoonful to make a fluffy cream.

Roll up the sponge cake again. Along the narrow end where you started rolling, spread the filling in a strip. (This way, the filling will later be exclusively in the center of the roulade, as in the picture). Sprinkle the marzipan on top and cover with another thin layer of filling cream. Cover the remaining surface of the dough with a thin layer of jam.

Preparation Tip:

The nougat filling can also be prepared with curd cheese instead of mascarpone.

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