Clementine curd rolls with caramel sauce

Name: Clementine curd rolls with caramel sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 50 g Flour; 7-10 Tbsp Salt; 2 packages Vanilla sugar; 1⁄8 l Milk; 1 Egg (Gr. M); 2 Clementines; 250 g Low-fat curd; 7 TABLESPOONS Sugar; 3 tablespoons (70 g) double cream; 4 TSP Butter; 7-10 Tbsp Icing sugar

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

50 g Flour
7-10 Tbsp Salt
2 packages Vanilla sugar
1⁄8 l Milk
1 Egg (Gr. M)
2 Clementines
250 g Low-fat curd
7 TABLESPOONS Sugar
3 tablespoons (70 g) double cream
4 TSP Butter
7-10 Tbsp Icing sugar

Directions

1
Mix flour, 1 pinch of salt, 1 packet of vanilla sugar, milk and egg until smooth. Leave to swell for about 10 minutes.
2
In the meantime, peel and cut the clementines into pieces. Mix quark, 2 tablespoons sugar and 1 sachet vanilla sugar. Fold in the clementines. Put them in a cold place.
3
For the sauce, caramelise 5 tbsp. sugar and 3 tbsp. water until golden brown. Stir in double cream. Leave to cool.
4
Heat butter in portions in a coated pan (approx. 15 cm Ø). Bake 4 golden yellow pancakes from the dough. Let them cool down.
5
Spread the clementine quark on the pancakes. Leave about 1 cm of edge free all around the pancakes. Roll up the pancakes. Halve the rolls, dust with icing sugar and serve with caramel sauce.