Peach yoghurt biscuit roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 1 tablespoon of water until stiff. Fold in sugar and vanilla sugar. Then fold in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam and fold in loosely. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ gas: level 3) for about 10 minutes.

2. 2

   Turn onto a tea towel sprinkled with sugar and remove the baking paper. Cover the sponge cake with a damp tea towel and let it cool down. Soak the gelatine in cold water. Drain the peaches and collect the juice. Use a cookie cutter to cut out 7 rabbits from the peach halves. Divide remaining peaches and peach segments. Dice one half (approx. 200 g). Puree the rest with 2-3 tablespoons peach juice. Mix the puree with yoghurt, lemon peel and sugar. Squeeze out the gelatine, dissolve it and stir into the yoghurt mixture. Place in a cool place until the mixture begins to gel. In the meantime, whip the cream until stiff. Stir the cream and peach cubes into the yoghurt cream and spread evenly on the sponge cake.

3. 3

   Dice one half (approx. 200 g). Puree the rest with 2-3 tablespoons peach juice. Mix the puree with yoghurt, lemon peel and sugar. Squeeze out the gelatine, dissolve it and stir into the yoghurt mixture. Place in a cool place until the mixture begins to gel. In the meantime, whip the cream until stiff. Stir the cream and peach cubes into the yoghurt cream and spread evenly on the sponge cake. Roll up the sponge cake from the long side and refrigerate for 1-2 hours. For the nests, knead marzipan and 2 tablespoons of icing sugar and colour green with food colouring. Dust the sponge roll with icing sugar. Press the marzipan through a garlic press and decorate the roll with small marzipan nests. Put a rabbit in each nest. Results in about 16 slices

4. 4

   Roll up the sponge cake from the long side and refrigerate for 1-2 hours. For the nests, knead marzipan and 2 tablespoons of icing sugar and colour green with food colouring. Dust the sponge roll with icing sugar. Press the marzipan through a garlic press and decorate the roll with small marzipan nests. Put a rabbit in each nest. Results in about 16 slices

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
8 g

PROTEINS
5 g