Kumquat biscuit roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Beat the eggs and 125 g sugar with the whisk of the hand mixer for 8-10 minutes until thick and creamy. Stir in milk. Mix flour, pudding powder and baking powder, sieve over the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper. Pour the sponge cake mixture on top and spread. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn out the sponge cake onto a tea towel sprinkled with sugar. Remove baking paper, roll up the plate with the cloth from the narrow side and allow to cool

2. 2

   Wash, clean and slice the kumquats, put 15 slices aside for decoration. Put remaining kumquat slices in a pot with 125 ml water and 1 tablespoon sugar. Bring to the boil and cook for 8-10 minutes until soft. Drain on a sieve and let cool down

3. 3

   Soak gelatine in cold water. Stir the quark, liqueur, 100 g sugar and lemon juice until smooth. Squeeze the gelatine well, dissolve it and mix it with some curd cream. Then stir everything into the remaining quark cream. Beat 200 g cream until stiff, fold into the cream. Unroll the sponge again. Add the quark mixture and smooth it down. Spread the kumquats over the cream. Roll everything up and refrigerate for about 4 hours

4. 4

   Whip 100 g cream until stiff, fill into a piping bag with perforated spout. Decorate roll with cream and kumquats put aside

5. 5

   waiting time approx. 4 hours

Nutrition Facts

KCAL
200 kcal

CARBS
26 g

FATS
8 g

PROTEINS
6 g