Orange Biscuit Snails

Name: Orange Biscuit Snails
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 4 Eggs (size M); 150 g + 2 tablespoons sugar; 50 g Flour; 1 TEASPOON Baking Powder; 25 g Cornstarch; 3 sheets Gelatine; 300 g Low-fat curd; 1 package Orange-Back; 4 TABLESPOONS Orange juice; 2 TABLESPOONS Orange liqueur; 200 g Whipped cream; 60 g Pistachio kernels; 3 TABLESPOONS Orange marmalade; 2-3 TABLESPOONS Icing sugar; baking paper; 12 Paper sleeves

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

4 Eggs (size M)
150 g + 2 tablespoons sugar
50 g Flour
1 TEASPOON Baking Powder
25 g Cornstarch
3 sheets Gelatine
300 g Low-fat curd
1 package Orange-Back
4 TABLESPOONS Orange juice
2 TABLESPOONS Orange liqueur
200 g Whipped cream
60 g Pistachio kernels
3 TABLESPOONS Orange marmalade
2-3 TABLESPOONS Icing sugar
baking paper
12 Paper sleeves

Directions

1
Separating eggs. Beat the egg whites and 2 tablespoons of water until stiff, adding 75 g of sugar. Stir in the egg yolks. Mix flour, baking powder and starch and fold in. Line a baking tray with baking paper and spread the mixture evenly on it. Bake the sponge cake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes.
2
Sprinkle moist tea towel with 2 tablespoons of sugar. Remove the sponge cake from the oven and turn over onto the tea towel. Remove paper immediately. Roll the sponge up tightly from the long side using the cloth. Soak the gelatine in cold water. Mix quark, 75 g sugar, baked orange, orange juice and liqueur. Whip the cream until stiff. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream, then stir back into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel, then fold in the cream. Finely chop the pistachios in the universal chopper.
3
Whip the cream until stiff. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream, then stir back into the rest of the cream. Chill the cream for about 15 minutes until it starts to gel, then fold in the cream. Finely chop the pistachios in the universal chopper. Carefully roll out the sponge cake again and sprinkle with the pistachios. Spread the cream evenly on the sponge cake and carefully roll it up again. Put the sponge roll in a cool place for at least 1 hour. Heat up the orange marmalade. Dust the roll with icing sugar and cut into approx. 12 slices. Spread the surfaces of the slices with jam and place them in paper sleeves
4
Carefully roll out the sponge cake again and sprinkle with the pistachios. Spread the cream evenly on the sponge cake and carefully roll it up again. Put the sponge roll in a cool place for at least 1 hour. Heat up the orange marmalade. Dust the roll with icing sugar and cut into approx. 12 slices. Spread the surfaces of the slices with jam and place them in paper sleeves
5
waiting time approx. 1 1/4 hours