Sponge roll with apple-cider filling

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg white until stiff, add 75 g sugar and salt. Stir in egg yolks one after the other. Mix flour, cocoa and baking powder, sieve over the egg mixture. Fold in together with the milk. Line a baking tray (approx. 38 x 30 cm) with baking paper. Pour the mixture on top 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 onto a tea towel sprinkled with sugar and carefully remove the baking paper. Roll up from a narrow side with the tea towel and allow to cool. Peel and quarter apples and cut out the core. Dice the fruit flesh, weigh 400 g fruit flesh. Boil up apple juice, cider, lemon juice and 3 tbsp. sugar. Add the apple cubes and stew covered for 10-15 minutes. Soak 6 sheets of gelatine. Pour compote into a bowl. Squeeze the soaked gelatine and dissolve in the hot compote. Cover compote directly with foil, let cool, then chill until it begins to gel. Mix quark, mineral water, 3 tablespoons sugar and vanilla sugar. Soak 3 sheets of gelatine.

3. 3

   Add the apple cubes and stew covered for 10-15 minutes. Soak 6 sheets of gelatine. Pour compote into a bowl. Squeeze the soaked gelatine and dissolve in the hot compote. Cover compote directly with foil, let cool, then chill until it begins to gel. Mix quark, mineral water, 3 tablespoons sugar and vanilla sugar. Soak 3 sheets of gelatine. Heat 1-2 tbsp. quark mixture, dissolve gelatine in it and stir everything back into the remaining quark mixture. As soon as the cream begins to gel, unroll the sponge again. Add the cream, let it spread, let it set for about 5 minutes, then spread the compote on top. Roll up the sponge firmly and refrigerate for 2-3 hours. Shortly before serving, whip the cream until stiff, fill into a piping bag with a large star-shaped spout. Dust the roll with icing sugar, decorate with cream and possibly with cut out apple balls

4. 4

   Heat 1-2 tbsp. quark mixture, dissolve gelatine in it and stir everything back into the remaining quark mixture. As soon as the cream begins to gel, unroll the sponge again. Add the cream, let it spread, let it set for about 5 minutes, then spread the compote on top. Roll up the sponge firmly and refrigerate for 2-3 hours. Shortly before serving, whip the cream until stiff, fill into a piping bag with a large star-shaped spout. Dust the roll with icing sugar, decorate with cream and possibly with cut out apple balls

5. 5

   waiting time approx. 4 hours