Tangerine Cream Roll with Homemade Yogurt Cream
A delicious and refreshing dessert combining tangerines with a light yogurt cream and fluffy dough.
Equipment
- Sheet pan
- Parchment paper
- Dish towel
Ingredients
- 4 eggs
- 4 oz powdered sugar
- 2 tbsp milk
- 2 tbsp olive oil
- 3 tbsp flour
- 1 tbsp rice flour
- 1 tbsp vanilla extract
- 6 oz plain yogurt
- 6 oz heavy whipping cream
- 4 sheets gelatin
- 5 tangerines
- mint leaves for garnish
- whipped cream for garnish
- daisies for garnish
Instructions
- Preheat the oven to 350°F. Mix 4 egg yolks with half of the powdered sugar and whisk together. Add the flour, olive oil, and milk and whisk until smooth.
- Whip the 4 egg whites. Add the remaining powdered sugar and beat until stiff. Gently fold the egg white mixture into the egg yolk mixture to create the cake batter.
- Pour the batter into a sheet pan lined with parchment paper and smooth it out. Bake for 10 minutes.
- Moisten a clean dish towel with water and flip the cooked cake over onto it. Remove the parchment paper and let the cake cool down.
- Mix the yogurt, vanilla extract, and soaked gelatin together. Beat the heavy whipping cream, carefully fold it into the other cream mixture and set the finished yogurt cream aside.
- Peel the 5 tangerines and remove the white pith. Spread some of the yogurt cream over the cake and place the peeled tangerines in a line at one end.
- Use the dish towel to help you roll up the cake. Refrigerate the cake roll for at least 2 hours.
- Garnish the finished cake roll with whipped cream, fresh mint leaves, tangerine slices, and small daisies.
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Notes
This dessert is not only fast and easy to make, it's deliciously refreshing and light – perfect for a warm summer evening!