Kombucha raspberry roll
easy
60 mins
60 mins
Ingredients
- 3 Eggs (size M)
- 185 g Sugar
- 7-10 Tbsp Salt
- 100 g Flour
- 25 g Cornstarch
- 25 g crushed almonds
- 1 1/2 TSP. Baking Powder
- 5 TABLESPOONS Mineral water
- 6 sheets Gelatine
- 250 g Raspberries
- 250 g Mascarpone light (29 % fat absolute)
- 250 g Whole milk yoghurt
- 200 ml Kombucha
- 1 package Vanillin sugar
- 7-10 Tbsp Icing sugar and pink sugar
- 7-10 Tbsp Sugar
- baking paper
Directions
- 1
Beat the eggs, 125 g sugar and salt with the whisk of the hand mixer until thick and creamy (8-10 minutes). Mix the flour, starch, almonds and baking powder and stir into the egg foam alternately with the mineral water. Pour onto a baking tray lined with baking paper and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. Then immediately turn the sponge onto a damp tea towel sprinkled with sugar.
- 2
Cover with a 2nd damp tea towel and let it cool down. Soak gelatine in cold water. Sort the raspberries. Mix mascarpone, yoghurt, kombucha, 60 g sugar and vanillin sugar. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of cream. Stir into the remaining cream. Spread the cream on the sponge cake plate, leaving a 1 1/2 cm wide rim all around. Spread the raspberries over the cream, except for a few for decoration. Roll up the plate lengthwise. Chill for 3-4 hours.
- 3
Stir into the remaining cream. Spread the cream on the sponge cake plate, leaving a 1 1/2 cm wide rim all around. Spread the raspberries over the cream, except for a few for decoration. Roll up the plate lengthwise. Chill for 3-4 hours. Cut the sponge roll into about 20 pieces. Decorate with icing sugar, pink sugar and the rest of the raspberries
- 4
waiting time approx. 3 hours
Nutrition Facts
140 kcal
17 g
6 g
4 g
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