Sponge roll with currants

Name: Sponge roll with currants
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 3 Eggs (size M); 2 Egg yolk (size M); 200 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 80 g Flour; 80 g Cornstarch; 250 g Low-fat curd; 250 g Mascarpone (Italian double cream cheese); 7-10 Tbsp juice of 1/2 lemon; 250 g red currants; 7-10 Tbsp Icing sugar; baking paper; 2 dishtowels, some sugar

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

3 Eggs (size M)
2 Egg yolk (size M)
200 g Sugar
1 package Vanillin sugar
1 pinch Salt
80 g Flour
80 g Cornstarch
250 g Low-fat curd
250 g Mascarpone (Italian double cream cheese)
7-10 Tbsp juice of 1/2 lemon
250 g red currants
7-10 Tbsp Icing sugar
baking paper
2 dishtowels, some sugar

Directions

1
Beat whole eggs and egg yolks until fluffy, gradually adding 150 g sugar, vanillin sugar and salt. Beat until the sugar has dissolved and the mixture is thick and creamy. Sift flour and starch on top and fold in
2
Spread the mixture on a baking tray (approx. 37x32 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Take out, loosen at the edge and turn out on a tea towel sprinkled with sugar. Carefully remove the baking paper. Cover the dough plate with 2. a damp cloth and let it cool down for about 15 minutes
3
Stir curd, mascarpone, lemon juice and the rest of the sugar until smooth. Wash the currants and let them drip. Be afraid to use up to 5-6 grapes for decorating, pluck and fold into the cream. Spread the sponge cake with the cream and roll up from the long side. Put in a cool place for about 1 hour. Dust with icing sugar before serving. Decorate with rest of berries and mint
4
Results in about 12 pieces
5
Waiting time approx. 1 hour