Marzipan Sponge Cake Roulade

For the marzipan sponge cake, separate the eggs.

Preheat the oven to 180 °c.

Line a baking tray with baking paper.

Beat the yolks with 5 dag sugar and the vanilla sugar until very foamy.

Beat the egg whites until stiff and gradually add the sugar.

Carefully fold the egg whites into the yolk mixture together with the flour.

Spread the sponge mixture on the baking paper and bake on the middle shelf for about 8 minutes. The edges should not become too brown.

Mix the strawberry jam with 1 tablespoon of hot water.

Immediately turn the sponge out onto baking paper sprinkled with sugar and peel the paper off the sponge.

Immediately spread the sponge with the jam and roll up tightly.

Mix the marzipan with powdered sugar, roll out to the size of the sponge roll and spread with jam.

Roll the sponge roll in the marzipan.

Serve the marzipan sponge roll with hot chocolate.

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