Campari biscuit roll

Ingredients

Directions

1. 1

   Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until foamy. Mix flour, almonds, starch and baking powder and stir in alternately with the milk. Spread the dough on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. In the meantime, sprinkle 3 tablespoons of sugar on a damp tea towel. Soak the gelatine.

2. 2

   Mix 100 g sugar, 1 packet of vanillin sugar, quark and Campari. Whip 250 g whipped cream until stiff. Remove the sponge cake from the oven, turn out onto the cloth and remove the baking paper immediately. Squeeze the gelatine and dissolve in a small pot. Mix with 2 tablespoons of quark mixture and fold into the remaining quark mixture. Chill the quark mixture until it begins to gel. Then immediately fold in the cream. In the meantime peel oranges so that the white skin is completely removed. Cut out the pulp between the separating skins. Spread the quark mixture evenly on the sponge cake. Spread orange fillets, except for a few for decoration, evenly on top and roll up the sponge cake from the long side. Put the sponge roll in a cool place for about 3 hours.

3. 3

   In the meantime peel oranges so that the white skin is completely removed. Cut out the pulp between the separating skins. Spread the quark mixture evenly on the sponge cake. Spread orange fillets, except for a few for decoration, evenly on top and roll up the sponge cake from the long side. Put the sponge roll in a cool place for about 3 hours. Whip 250 g whipped cream until stiff, while pouring in 1 sachet of vanilla sugar. Spread the sponge roll with whipped cream and decorate with orange filets. Sprinkle with sugar crystals