Sponge roll with lime yoghurt cream

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 14
  • 3 Eggs (size M)
  • 175 g + 4 tablespoons sugar
  • 1 pinch Salt
  • 75 g Flour
  • 1 TEASPOON Baking Powder
  • 25 g Cornstarch
  • 8 sheets white gelatine
  • 2 Limes
  • 200 g Low-fat curd
  • 300 g Whole milk yoghurt
  • 2 packages Vanillin sugar
  • 250 g Whipped cream
  • 225 g Raspberry Jelly
  • 2-3 TABLESPOONS Icing sugar
  • 7-10 Tbsp Raspberries
  • baking paper

Directions

  1. 1

    Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisks of the hand mixer until stiff. Add 75 g sugar and salt. Stir in egg yolks. Mix flour, baking powder and starch, sieve in portions onto the egg mixture and fold in carefully. Pour the mixture onto 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 about 10 minutes. Turn out onto a tea towel sprinkled with 4 tbsp.

  2. 2

    sugar. Carefully peel off the baking paper. Immediately roll up tightly with the cloth from the short side. Allow to cool. Soak gelatine in cold water. Rinse 1 lime thoroughly with hot water, finely grate the peel and chop coarsely. Halve the lime and squeeze out the juice (results in approx. 50 ml). Mix quark, yoghurt, lime zest, lime juice, 100 g sugar and vanillin sugar. Squeeze out the gelatine, dissolve and stir in 2 tablespoons of the quark and yoghurt mixture. Then stir into the remaining mixture. Chill for about 6 minutes until the mixture begins to gel. Whip the cream until stiff and fold into the gelling mass. Roll out the sponge cake. Stir the jelly until smooth, spread on the sponge. Spread the quark and yoghurt mixture evenly over the sponge and leave a 3 cm wide edge on one short side (the side to which you roll up).

  3. 3

    Mix quark, yoghurt, lime zest, lime juice, 100 g sugar and vanillin sugar. Squeeze out the gelatine, dissolve and stir in 2 tablespoons of the quark and yoghurt mixture. Then stir into the remaining mixture. Chill for about 6 minutes until the mixture begins to gel. Whip the cream until stiff and fold into the gelling mass. Roll out the sponge cake. Stir the jelly until smooth, spread on the sponge. Spread the quark and yoghurt mixture evenly over the sponge and leave a 3 cm wide edge on one short side (the side to which you roll up). Leave about 2 cm of edge on the long sides. Leave the cream on the sponge cake plate for another 10 minutes. Roll up from the short side. Chill for about 3 hours. Rinse 1 lime thoroughly with hot water, roughly grate the peel. Dust the sponge roll with icing sugar and decorate with raspberries and lime zest. Cut into pieces and serve

  4. 4

    Leave about 2 cm of edge on the long sides. Leave the cream on the sponge cake plate for another 10 minutes. Roll up from the short side. Chill for about 3 hours. Rinse 1 lime thoroughly with hot water, roughly grate the peel. Dust the sponge roll with icing sugar and decorate with raspberries and lime zest. Cut into pieces and serve

  5. 5

    waiting time approx. 3 1/4 hours

Nutrition Facts

KCAL
250 kcal
CARBS
37 g
FATS
8 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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