Mint plate cake

For the sponge cake:

3 eggs

3 tablespoons hot water

150 g sugar

1 pck. vanillin sugar

100 g wheat flour

25 g cornstarch

25 g cocoa powder

1 teaspoon baking powder

For the mint filling:

750 g whipped cream

6 sheets white gelatine

100 ml peppermint liqueur

1 pck. (200g) Mint tablet

1. For the dough, place the eggs and water in a mixing bowl and beat with a hand mixer with a whisk on the highest setting for 1 minute until foamy Mix sugar and vanilla sugar, sprinkle in 1 minute and beat for another 2 minutes. Mix flour with starch, cocoa and buck powder, sieve in portions onto the egg cream and stir in briefly at lowest setting.
2. Spread the dough on a baking tray (30 × 40 cm, covered with baking paper) and fold the paper on the open side of the tray just before the dough to form a rim Place the baking tray in the preheated oven. Top/bottom heat: about 200° C; hot air: about 180° C; baking time: about 10 minutes
3. Immediately after baking, turn the sponge cake plate over onto a piece of baking paper and quickly remove the paper, roll up the plate with baking paper from the shorter side and let it cool down.
4. Whip cream until stiff for the filling. Soak the gelatine in cold water according to the package instructions and squeeze it out slightly, dissolve in a small pot at low heat (do not boil) and mix with the peppermint liqueur, add 1-2 drops of food colouring as desired. Fold in the cream. Coarsely chop mint tablets (leave about 8 pieces for garnishing) and fold them into two thirds of the mixture. Unroll the sponge cake plate and spread with the cream mixture, then roll up firmly without baking paper. Pour 3 tablespoons of the remaining mixture into a piping bag with a perforated spout and brush the roll with the remaining mixture.
5. Decorate the roll with the cream mixture from the piping bag and garnish with the mint bars left behind. Chill the roll for about 3 hours.

Tip: Place the mint bars in the freezer for a few minutes before chopping.