Red Groats Roll

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Stir in egg yolks. Mix flour, starch, cocoa 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 10-12 minutes.

2. 2

   Take out the sponge cake and turn out on a tea towel sprinkled with sugar. Peel off the paper. Roll the sponge cake with the tea towel from the long side and let it cool down. Clean and wash the berries. Measure 100 g berries for pureeing, cut strawberries into small pieces. Soak gelatine in cold water. Mix the berries, 100 g sugar and 2 tablespoons of water and puree with a chopping stick, stir into the quark. Squeeze the gelatine and dissolve in a pot. Stir in about 3 tablespoons of berry quark, stir into the remaining berry quark and chill. When the mixture starts to gel, whip 150 g cream until stiff and fold in. Roll out the sponge cake and spread the mixture evenly on top.

3. 3

   Soak gelatine in cold water. Mix the berries, 100 g sugar and 2 tablespoons of water and puree with a chopping stick, stir into the quark. Squeeze the gelatine and dissolve in a pot. Stir in about 3 tablespoons of berry quark, stir into the remaining berry quark and chill. When the mixture starts to gel, whip 150 g cream until stiff and fold in. Roll out the sponge cake and spread the mixture evenly on top. Spread 100 g berries on top. Roll up the sponge cake from the long side using a tea towel. Chill the roll for at least 3 hours. Whip 150 g cream until stiff and fill into a piping bag with star-shaped spout. Pour cream onto the roll and decorate with 50 g berries

4. 4

   Spread 100 g berries on top. Roll up the sponge cake from the long side using a tea towel. Chill the roll for at least 3 hours. Whip 150 g cream until stiff and fill into a piping bag with star-shaped spout. Pour cream onto the roll and decorate with 50 g berries

Nutrition Facts

KCAL
170 kcal

CARBS
19 g

FATS
9 g

PROTEINS
4 g