Quick APPLE Swiss roll with caramel | so tender that it melts in your mouth

📝 Ingredients for the sponge cake:
✅ 5 eggs
✅ 100 g sugar + 2 tbsp sugar (3.52 oz.)
✅ 1 pack vanillin
✅ Pinch of salt
✅ 140 g flour (4.93 oz.)
✅ 2-3 tbsp cocoa
✅ 1 tsp baking powder

📝 Filling:
✅ 5 red apples
✅ 30 g butter (1.05 oz.)
✅ 50 g brown sugar (and a little more) (1.76 oz.)
✅ 350 g whipped cream (12.34 oz.)
✅ 1 pack vanillin
✅ 1 pack of cream stiffener
✅ 1 tbsp cocoa (optional)
✅ 100 g chopped dark chocolate (3.52 oz.)

📝 Toppings:
✅ 300 g sour cream (10.58 oz.)
✅ 80 g powdered sugar (2.82 oz.)

Preparation:

1. Separate the eggs. Beat the egg yolks with the sugar and vanillin until foamy. Beat the egg whites with a pinch of salt until stiff peaks form. Pour the egg yolk mixture into the egg whites. Fold in carefully.
2. Mix the flour, cocoa and baking powder and use a sieve to add it to the egg mixture in 3 steps. Fold in constantly.
3. Pour the dough onto a large baking tray and spread it evenly.
Bake at 160°C for approx. 10-12 minutes.
4. Sprinkle a clean kitchen towel with sugar and turn the hot sponge cake onto it. Peel off the baking paper and roll it up together with the kitchen towel. Allow to cool in the towel.
5. In the meantime, cut the apples into small cubes. Melt butter in a pan, then add brown sugar and mix well.
Then add the apples and sauté until the apples are nicely caramelized. For this you need to use more of the brown sugar. If you are diabetic then stick to 50g.
Set the apples aside and let them cool.
5. Beat the whipped cream with vanillin until stiff. Meanwhile, add the cream stiffener and continue beating. Add cocoa (optional) and dark chocolate and mix everything together.
6. Roll up the cooled Swiss roll on cling film and spread with the cream. Then spread the cooled apples on top and roll them up carefully as in the video. Don't forget to leave 3 tablespoons of the apples aside.
7. Chill the Swiss roll for 2 hours.
8. Beat the sour cream with powdered sugar until stiff and spread it over the Swiss roll. Finally, spread the remaining apples with caramel on the Swiss roll.
Complete!

Tip: If you let the Swiss roll sit overnight, the sponge cake will be even more tender and taste twice as good. Make the topping before serving.