Mini sponge cake and plum roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 75 g sugar. Stir in egg yolks. Mix flour, starch, almonds and baking powder, sieve over the egg mixture in portions and fold in carefully. Spread the dough on a baking tray (32 x 39 cm) lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Turn out the sponge cake onto a tea towel sprinkled with sugar.

2. 2

   Carefully peel off the baking parchment and cut into three halves. Cut the sponge crosswise into 3 strips and place a piece of baking paper on each strip. Roll up each strip firmly from the wide side with the paper and let it cool down. Wash, halve and stone the plums and cut them into small cubes except for 3 halves. Mix quark, 1 tbsp. sugar and 1/2 sachet cream stiffener. Whip the cream until stiff, while pouring in 1/2 sachet of cream firming agent. Fold the plums first, then the cream into the quark. Unroll the sponge cake and spread with the cream, then roll it up again and chill for about 30 minutes. Roast the flaked almonds in a pan without fat, remove. Cut 3 plum halves into thin slices.

3. 3

   sugar and 1/2 sachet cream stiffener. Whip the cream until stiff, while pouring in 1/2 sachet of cream firming agent. Fold the plums first, then the cream into the quark. Unroll the sponge cake and spread with the cream, then roll it up again and chill for about 30 minutes. Roast the flaked almonds in a pan without fat, remove. Cut 3 plum halves into thin slices. Cut each roll in half. Before serving, sprinkle with almond flakes and decorate with plum wedges

4. 4

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
180 kcal

CARBS
18 g

FATS
10 g

PROTEINS
5 g