Lübeck marzipan roll

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites and 1 pinch of salt until stiff, sprinkle 75 g sugar and 1 vanillin sugar. Fold in the egg yolks one by one. Sift flour, starch and baking powder on top and fold in. Spread on the baking tray. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 10 minutes. Turn out onto a tea towel sprinkled with 3 tbsp. sugar. Remove baking paper immediately. Roll up the sponge cake together with the cloth from the long side. Cool down

2. 2

   Coarsely grate the marzipan, knead with 100 g icing sugar. Dust 1 piece of baking paper with some icing sugar. Roll out the marzipan a little smaller than the sponge cake. Spread 200 g berries on it. Unroll the sponge cake, place the sugared side on top

3. 3

   Soak the gelatine in cold water. Whip 400 g of cream until stiff, pour in 1 vanillin sugar. Squeeze the gelatine, dissolve over low heat. Stir in 125 g berries by the spoonful. Chill for about 5 minutes until they start to gel. Fold in cream. Spread on the sponge cake, leaving about 2 cm free all around. Spill 1 tbsp. berries on top. Roll up the marzipan sponge cake using the baking paper. Chill for about 3 hours.

4. 4

   Whip 200 g cream and 1 vanillin sugar until stiff. Pour into a piping bag with a large star-shaped spout. Decorate sponge roll with cream tuffs, 1 tbsp. berries in blobs and icing sugar

Nutrition Facts

KCAL
390 kcal

CARBS
42 g

FATS
21 g

PROTEINS
6 g