Plum sour cream roll

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Stir in egg yolk. Mix flour, starch and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.

2. 2

   Wash 400 g plums, cut in half, stone and dice them. Soak 1 sheet of gelatine in cold water. Remove the sponge cake from the oven and turn out onto a damp tea towel. Peel off the paper and roll it up from the long side with the cloth. Bring 150 ml water to the boil. Stir 5 tablespoons of water, red fruit jelly powder and 35 g sugar until smooth, then stir into the boiling water. Add the plums and bring the groats to the boil. Let the compote cool down for about 15 minutes. Squeeze the gelatine, dissolve in the compote and stir well. Roll out the sponge cake, spread the compote evenly on top and chill for about 15 minutes until the compote starts to gel. Soak 2 sheets of gelatine in cold water. Mix sour cream, 40 g sugar, vanillin sugar and lemon juice.

3. 3

   Let the compote cool down for about 15 minutes. Squeeze the gelatine, dissolve in the compote and stir well. Roll out the sponge cake, spread the compote evenly on top and chill for about 15 minutes until the compote starts to gel. Soak 2 sheets of gelatine in cold water. Mix sour cream, 40 g sugar, vanillin sugar and lemon juice. Squeeze the gelatine and dissolve. Stir in 3 tablespoons of sour cream, then stir into the remaining cream. Whip the cream until stiff and fold in. Chill the cream until it starts to gel, then spread it evenly on the compote. Roll up the sponge cake from the long side and chill for at least 2 hours. Wash 5 plums, remove stones and cut into small cubes. Before serving, dust the sponge roll with icing sugar and sprinkle with diced plums and pistachios

4. 4

   Stir in 3 tablespoons of sour cream, then stir into the remaining cream. Whip the cream until stiff and fold in. Chill the cream until it starts to gel, then spread it evenly on the compote. Roll up the sponge cake from the long side and chill for at least 2 hours. Wash 5 plums, remove stones and cut into small cubes. Before serving, dust the sponge roll with icing sugar and sprinkle with diced plums and pistachios

5. 5

   2 1/2 hours waiting time

Nutrition Facts

KCAL
180 kcal

CARBS
22 g

FATS
9 g

PROTEINS
3 g