Sponge roll with blood orange quark cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Add 100 g sugar, 1 packet of vanillin sugar and salt to finish. Beat the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg foam mixture and fold in carefully.

2. 2

   Sprinkle almonds evenly on a baking tray (36 x 41 cm) lined with baking paper. Spread the sponge cake mixture over it and smooth it down. In a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see

3. 3

   manufacturer) bake for about 12 minutes. Turn onto a damp tea towel sprinkled with a little sugar. Carefully remove the baking parchment. Wrap the sponge cake plate in the damp cloth and let it cool down.

4. 4

   Soak gelatine in cold water. Peel 2 oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins. Squeeze the juice out of the parting skins.

5. 5

   Cut the fillets into pieces. Whip the cream with the whisk of the hand mixer until stiff and chill. Mix quark, 125 g sugar and 1 sachet vanilla sugar until smooth. Halve 1 orange, squeeze the juice, add to the remaining juice and measure approx. 80 ml. Squeeze the gelatine, dissolve and mix with 80 ml orange juice.

6. 6

   Stir the gelatine mixture into the curd mixture. Fold in the cream and chill for 8-10 minutes until the mixture begins to gel.

7. 7

   Spread the cream on the sponge so that the almonds are on the outside. Leave an approx. 2 cm wide edge on the long sides and an approx. 1 cm wide edge on the narrow sides. Roll up the sponge cake from one long side with the help of a tea towel.

8. 8

   Chill for about 3 hours. Arrange on a plate, dust with icing sugar and cut into slices.

Nutrition Facts

KCAL
180 kcal

CARBS
21 g

FATS
8 g

PROTEINS
8 g