Peach Melba Roll

Ingredients

Directions

1. 1

   Defrost the raspberries. Separate eggs. Beat the egg whites with 4 tablespoons of cold water and 1 pinch of salt with the whisk of the hand mixer until stiff, adding 100 g of sugar at the end. Stir in egg yolks one after the other. Mix flour, pudding powder and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (approx. 32 x 39 cm) with baking paper. Spread the mixture evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes

2. 2

   Remove the baking tray from the oven, turn the sponge cake onto a tea towel sprinkled with sugar, carefully remove the baking paper. Roll up from one long side with the tea towel, let it cool down for about 1 hour

3. 3

   Put the frisbee in a sieve and let it drip off. Soak gelatine in cold water. Puree raspberries, pass through a sieve and mix with quark, vanillin sugar, 100 g sugar and a dash of lemon juice. Squeeze the gelatine, dissolve at low heat, stir in approx. 3 tbsp. quark mixture, then stir into the remaining mixture. Chill for about 5 minutes until the cream starts to gel

4. 4

   Finely dice the peaches. Whip the cream with the whisk of the hand mixer until stiff. Stir the quark mixture again, then fold in the cream. Roll out the sponge cake, spread the quark filling evenly on top and sprinkle with diced peaches. Roll up the sponge cake from the long side using the tea towel and chill for approx. 2 hours. Dust the roll with icing sugar, cut into pieces

5. 5

   waiting time approx. 2 hours