Raspberry-Biscuit-Roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separating eggs. Beat the egg white with the whisk of the hand mixer until stiff, adding 75 g sugar and salt. Stir in the egg yolks. Mix the flour and baking powder, sieve over the egg cream and fold in carefully. Line a baking tray (32 x 39 cm) with baking paper. Add the mixture and spread evenly.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. Turn out onto a tea towel sprinkled with sugar. Carefully peel off the baking paper. Roll up with the cloth from the short side, let it cool down. Defrost frozen raspberries at room temperature. Sort fresh raspberries. Set some aside for decoration. Stir mascarpone and quark until smooth. Mix cream firmer, 75 g sugar and vanillin sugar, stir into the quark mixture. Carefully fold in the raspberries. Roll out the dough sheet.

3. 3

   Sort fresh raspberries. Set some aside for decoration. Stir mascarpone and quark until smooth. Mix cream firmer, 75 g sugar and vanillin sugar, stir into the quark mixture. Carefully fold in the raspberries. Roll out the dough sheet. Add cream and spread. Roll everything up again and chill for about 1 hour. Whip the cream with food colouring until stiff, fill into a piping bag with perforated spout. Dust the roll with icing sugar and sprinkle with cream. Decorate with raspberries and pistachios

4. 4

   Add cream and spread. Roll everything up again and chill for about 1 hour. Whip the cream with food colouring until stiff, fill into a piping bag with perforated spout. Dust the roll with icing sugar and sprinkle with cream. Decorate with raspberries and pistachios

5. 5

   1 1/2 hours waiting time

Nutrition Facts

KCAL
220 kcal

CARBS
20 g

FATS
12 g

PROTEINS
8 g