Advent biscuit roll
easy
45 mins
45 mins
Ingredients
- 50 g crushed almonds
- 100 g flaked almonds
- 4 Eggs (size M)
- 175 g Sugar
- 1 pinch Salt
- 1 package Almond-flavoured pudding powder
- 1 TEASPOON Baking Powder
- 3 sheets Gelatine
- 100 g Marzipan raw mass
- 200 g Low-fat curd
- 200 g Schmand
- 1 package Vanillin sugar
- 250 g Whipped cream
- 125 g gelled cranberries
- baking paper
- 7-10 Tbsp Sugar
Directions
- 1
Lightly roast ground and sliced almonds separately in a pan without fat, remove and allow to cool
- 2
Separate eggs. Beat the egg whites until stiff, add 100 g sugar and salt. Stir in egg yolks one after the other. Mix ground almonds, pudding powder and baking powder. Fold into the egg mixture. Line a baking tray (approx. 32 x 39 cm) with baking paper. Pour the mixture on top and spread evenly. Sprinkle almond flakes over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the sponge cake plate and remove the baking paper. Roll up from the short side using the tea towel and allow to cool
- 3
Soak gelatine in cold water. Grate marzipan. Mix the quark, sour cream, marzipan, vanillin sugar and 75 g sugar well with the whisks of the hand mixer. Squeeze the gelatine and dissolve in a small pot. Stir in some marzipan cream, then stir everything into the rest of the cream. Whip the cream until stiff. When the cream starts to gel, fold cream into the cream. Stir in the cranberries. Unroll the sponge cake, spread the cream on top, leaving a rim of approx. 2 cm on the sides, roll up. Chill for about 3 hours. Place the sponge roll on a plate and cut into slices
- 4
waiting time approx. 3 1/2 hours
Nutrition Facts
280 kcal
23 g
18 g
7 g
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