Forest Fruit Biscuit Roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 1 pinch of salt and 100 g of sugar. Stir in egg yolks. Mix starch, flour and baking powder. Sift the flour mixture over the egg mixture and fold in

2. 2

   Spread it on a baking tray lined with baking paper. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 9 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Remove the baking paper. Roll up the sponge cake with the tea towel and let it cool down

3. 3

   Briefly whisk the cream cheese, 100 g sugar and cream firming agent with the whisk of the hand mixer. Whip cream until stiff and fold in 2/3. Stir the jam until smooth and add it to the cream, except for approx. 1/3, and fold in only slightly

4. 4

   Unroll the sponge cake and spread with the cream, leaving about 1 cm free on the upper long side. Roll up the sponge cake from the lower long side, spread with the remaining cream and chill for approx. 2 hours. Pass the remaining jam through a sieve, fill into a disposable piping bag, cut off a small tip. Decorate the roulade with the jam, cut open and arrange on a plate

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
280 kcal

CARBS
27 g

FATS
16 g

PROTEINS
4 g