Sponge roll with fruit butter milk

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 2 tablespoons of water until stiff, adding 50 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour and baking powder, sieve onto the egg cream and fold in. Line a baking tray with baking paper. Sprinkle with 25 g flaked almonds.

2. 2

   Add the mixture and carefully smooth it down. Sprinkle with 25 g flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for about 10 minutes. Sprinkle the tea towel with sugar, turn the sponge cake plate over onto the towel. Carefully remove the baking paper. Roll up the sponge roll with the cloth and let it cool down for about 30 minutes. Soak gelatine in cold water. Mix buttermilk, 60 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine, dissolve carefully. Mix with some buttermilk, then stir everything into the rest of the buttermilk. Whip the cream until stiff.

3. 3

   Roll up the sponge roll with the cloth and let it cool down for about 30 minutes. Soak gelatine in cold water. Mix buttermilk, 60 g sugar and 1 packet of vanilla sugar. Squeeze the gelatine, dissolve carefully. Mix with some buttermilk, then stir everything into the rest of the buttermilk. Whip the cream until stiff. As soon as the buttermilk starts to gel (after approx. 5 minutes) fold in. Pour the cream onto the sponge cake plate, smooth it down and roll it up. Chill for about 2 hours. Select the raspberries. Cut the roll into pieces and serve with the raspberries

4. 4

   As soon as the buttermilk starts to gel (after approx. 5 minutes) fold in. Pour the cream onto the sponge cake plate, smooth it down and roll it up. Chill for about 2 hours. Select the raspberries. Cut the roll into pieces and serve with the raspberries

5. 5

   waiting time approx. 2 1/2 hours

Nutrition Facts

KCAL
170 kcal

CARBS
17 g

FATS
9 g

PROTEINS
5 g