Juicy Clementine Biscuit Roll
easy
60 mins
60 mins
Ingredients
- 4 Eggs (size M)
- 125 g Sugar
- 1 pinch Salt
- 100 g Flour
- 3 TSP Cocoa powder
- 1 TEASPOON Baking Powder
- 5 TABLESPOONS Milk
- 4 sheets Gelatine
- 4 Clementines (approx. 100 g each)
- 250 g Low-fat curd
- 150 g Whole milk yoghurt
- 2 packages Vanillin sugar
- 1-2 TABLESPOONS Lemon juice
- 300 g Whipped cream
- 7-10 Tbsp Icing sugar and cocoa powder
- 7-10 Tbsp Sugar
- baking paper
Directions
- 1
Separate eggs. Beat the egg white until stiff, add 75 g sugar and salt. Stir in egg yolks one after the other. Mix flour, cocoa and baking powder, sieve over the egg mixture. Fold in together with the milk.
- 2
Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes. Turn over onto a tea towel sprinkled with sugar, carefully remove the baking paper, turn the sponge cake plate over again. Roll up from a narrow side with the tea towel, allow to cool
- 3
Soak the gelatine. Peel clementines and divide into segments. Mix quark, yoghurt, 50 g sugar, vanillin sugar and lemon juice. Heat 1-2 tbsp. quark mixture, dissolve gelatine in it and stir everything back into the remaining quark mixture. As soon as the cream starts to gel, whip 100 g cream until stiff, fold in
- 4
Unroll the sponge cake plate again. Pour cream on top, spread, leaving an approx. 1 cm wide edge free. Place about 3/4 of the clementine pieces next to each other on top. Roll up the sponge cake firmly and chill for 2-3 hours.
- 5
Shortly before serving, whip 200 g of cream until stiff, fill into a piping bag with a large perforated spout. Dust the roll first with icing sugar, then in places with cocoa. Decorate with cream and remaining clementines
- 6
waiting time approx. 3 hours
Nutrition Facts
230 kcal
23 g
11 g
8 g
More Delicious Recipes
