Peach Melba Roll

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 75 g of sugar. Stir in the egg yolks one by one. Mix flour, baking powder and starch, sieve over the egg mixture and fold in carefully. Spread evenly on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: unsuitable/ gas: level 3) for approx. 12 minutes. Sprinkle a damp tea towel with 1 tablespoon of sugar.

2. 2

   Remove the tray from the oven. Turn out the sponge cake base onto the cloth. Remove the baking paper immediately and roll up the base in the cloth. Soak the gelatine in cold water. Puree 80 g raspberries and pass through a sieve. Puree 100 g peaches as well. Mix yoghurt, 60 g sugar and vanillin sugar. Whip the cream until stiff. Halve the yoghurt cream. Stir a fruit puree under each half. Squeeze the gelatine and dissolve 2 leaves separately. Mix 2 sheets of gelatine with 3 tablespoons of a fruit cream and stir back into the respective cream. Chill the cream for about 15 minutes until it starts to gel. Cut 1 peach half into small cubes.

3. 3

   Halve the yoghurt cream. Stir a fruit puree under each half. Squeeze the gelatine and dissolve 2 leaves separately. Mix 2 sheets of gelatine with 3 tablespoons of a fruit cream and stir back into the respective cream. Chill the cream for about 15 minutes until it starts to gel. Cut 1 peach half into small cubes. Stir the creams again. Fold the peach cubes into the raspberry cream and then half the whipped cream. Fold 50 g fresh raspberries into the peach cream and then the other half of the cream. Roll out the sponge cake base again and spread the two creams on one half each and smooth them down. Roll up using a tea towel and chill for at least 1 hour. Warm up the apricot jam, pass it through a sieve and spread it on the sponge roll. Sprinkle with crumbles and cut into about 12 cake pieces. Decorate pieces with ice cream wafers

4. 4

   Fold the peach cubes into the raspberry cream and then half the whipped cream. Fold 50 g fresh raspberries into the peach cream and then the other half of the cream. Roll out the sponge cake base again and spread the two creams on one half each and smooth them down. Roll up using a tea towel and chill for at least 1 hour. Warm up the apricot jam, pass it through a sieve and spread it on the sponge roll. Sprinkle with crumbles and cut into about 12 cake pieces. Decorate pieces with ice cream wafers

Nutrition Facts

KCAL
220 kcal

CARBS
28 g

FATS
9 g

PROTEINS
5 g