Peach and mocha Swiss roll

1.

Beat eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy. Mix the flour, almonds, starch and baking powder and stir alternately with the milk into the egg foam mixture. Spread on a baking sheet (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric stove: 225 ° C / convection: not suitable / gas: level 4) for 7-8 minutes. In the meantime, mix 4 tablespoons of white sugar and coffee sugar and sprinkle on a slightly damp tea towel. Soak the gelatine in cold water. Score the peaches crosswise and dip them briefly in boiling water. Then rinse with cold water and peel off the skin. Cut the pulp into fine wedges from the stone. Take the sponge cake out of the oven and turn it out onto the cloth. Peel off the baking paper immediately. Mix the coffee beans, 2 tablespoons of sugar and 2 tablespoons of boiling water. Finely grate the chocolate. Whip the cream and vanilla sugar until stiff. Squeeze out the gelatine, dissolve it lukewarm and stir into the cream. Also stir in the dissolved coffee and chocolate. When the cream begins to set, spread it on the sponge cake. Spread the peaches on top, press in a little. Roll up the sponge cake from the long side and chill for approx. 1 hour. Cut into slices and serve decorated with peach wedges

2.

Waiting time approx. 1 hour