cheese roll \"herb garden\"

Name: cheese roll \"herb garden\"
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 4 Eggs (size M); 1 TEASPOON Sugar; 1 pinch Salt; 50 g Butter; 100 g Flour; 2 coated Tsp Baking Powder; 80 g grated gruyère cheese; 4 Tomatoes; 1 Basil stalk; 6 TABLESPOONS Tomato ketchup; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 Stem(s) Parsley and chervil; 1/4 collar Chives; 400 g Double cream cream cheese; 1/2 TEASPOON Tabasco; 2 coated Tsp Precious sweet parsley; 50 g Pine nuts; 300 g Whipped cream; 7-10 Tbsp Salad leaves; baking paper

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

4 Eggs (size M)
1 TEASPOON Sugar
1 pinch Salt
50 g Butter
100 g Flour
2 coated Tsp Baking Powder
80 g grated gruyère cheese
4 Tomatoes
1 Basil stalk
6 TABLESPOONS Tomato ketchup
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 Stem(s) Parsley and chervil
1/4 collar Chives
400 g Double cream cream cheese
1/2 TEASPOON Tabasco
2 coated Tsp Precious sweet parsley
50 g Pine nuts
300 g Whipped cream
7-10 Tbsp Salad leaves
baking paper

Directions

1
Separate eggs. Mix the egg yolks, 2 tablespoons of lukewarm water and sugar until creamy with the whisks of the hand mixer. Beat the egg white and 1 pinch of salt until stiff. Melt butter. Mix flour and baking powder and alternately fold into the egg mixture with beaten egg white, butter and 40 g Gruyère cheese. Put the mixture on a baking tray lined with baking paper and smooth it down.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Remove the tray, turn the sponge cake immediately onto a damp tea towel and remove the baking paper. Roll up the sponge cake using the cloth and allow to cool. Wash the tomatoes, rub dry, quarter, seed and cut into small cubes. Wash basil, dab dry, pluck leaves from stem, cut into fine strips and add to tomatoes. Mix tomato cubes and ketchup, season with salt and pepper. For the filling, wash the herbs, dab dry and chop finely up to 1 stalk of parsley and chervil. Mix cream cheese and season to taste with salt, pepper, Tabasco and paprika. Roast pine nuts in a pan without fat. Put 10 pine nuts aside for decoration. Roughly chop the remaining pine nuts. Whip the whipped cream until stiff.
3
Mix cream cheese and season to taste with salt, pepper, Tabasco and paprika. Roast pine nuts in a pan without fat. Put 10 pine nuts aside for decoration. Roughly chop the remaining pine nuts. Whip the whipped cream until stiff. Stir cream and 40 g Gruyère cheese into the cream cheese. Pour 6 tablespoons of the cream into a piping bag with a perforated spout. Stir herbs and pine nuts into the rest of the cream. Unroll the cooled base, spread the cream evenly on the base and roll up again. Decorate the roll with the remaining cream. Garnish with pine nuts, salad, chervil and parsley leaves. Add tomato salsa
4
Pour 6 tablespoons of the cream into a piping bag with a perforated spout. Stir herbs and pine nuts into the rest of the cream. Unroll the cooled base, spread the cream evenly on the base and roll up again. Decorate the roll with the remaining cream. Garnish with pine nuts, salad, chervil and parsley leaves. Add tomato salsa