Plum Biscuit Roll

AUTHOR
Avis Adkins
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 3 Eggs (size M)
  • 200 g Sugar
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 75 g Flour
  • 50 g Cornstarch
  • 1 coated Tsp Baking Powder
  • 375 g Plums
  • 7-10 Tbsp Juice of 2 lemons
  • 4 sheets white gelatine
  • 1 potty Lemon balm
  • 375 g Low-fat curd
  • 2 packages Vanillin sugar
  • 2 (200 g each) Cup of whipped cream
  • 2 TABLESPOONS crunchy oats
  • 15 g Butter or margarine
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of water until stiff, gradually add 50 g of sugar and lemon zest. Fold the egg yolk into the beaten egg white. Flour, cornstarch and baking powder on the egg foam

  2. 2

    sieve and fold in with a whisk. Spread the sponge mixture on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175°C/ gas: level 2) for 15-18 minutes. In the meantime, wash and stone the plums and cut them into small pieces. Squeeze the lemons. Sprinkle plums with half of the juice. Soak the gelatine in cold water.

  3. 3

    Cut off 3-4 stalks of lemon balm, wash, dab dry, remove leaves and cut into strips. Mix quark, remaining lemon juice, 1 packet of vanilla sugar and 100 g sugar with the whisk of the hand mixer. Remove the sponge cake from the oven and turn it over onto a damp tea towel sprinkled with 25 g sugar. Remove baking paper immediately and roll up the sponge cake from the long side. Let it cool down on a cake rack. Fold melissa strips and plums into the quark. Whip the cream until stiff, gradually adding the remaining vanillin sugar. In the meantime, squeeze the gelatine, dissolve and stir into the quark mixture. Fold half of the cream into the quark. Unroll the sponge cake again, spread with plum quark, roll up again loosely. Score the surface with a serrated comb at an angle.

  4. 4

    Whip the cream until stiff, gradually adding the remaining vanillin sugar. In the meantime, squeeze the gelatine, dissolve and stir into the quark mixture. Fold half of the cream into the quark. Unroll the sponge cake again, spread with plum quark, roll up again loosely. Score the surface with a serrated comb at an angle. Cover and put in a cool place. Meanwhile, roast the oat flakes with the remaining sugar and fat in a frying pan, turning constantly until golden brown. Let it cool down on a plate. Sprinkle the oat flakes croant over the roll, cut into portion pieces and arrange on a plate. Decorate with balm leaves. Makes about 12 pieces

  5. 5

    Cover and put in a cool place. Meanwhile, roast the oat flakes with the remaining sugar and fat in a frying pan, turning constantly until golden brown. Let it cool down on a plate. Sprinkle the oat flakes croant over the roll, cut into portion pieces and arrange on a plate. Decorate with balm leaves. Makes about 12 pieces

Nutrition Facts

KCAL
290 kcal
CARBS
33 g
FATS
14 g
PROTEINS
9 g

Categories & Tags

Cakes & PastriesCakeCake

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