Sponge roll with raspberry cream (baking school)

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff, adding 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix starch, flour and baking powder. Sift the flour mixture over the mixture and fold in. Pour half of the mixture into a piping bag with a perforated spout (approx. 1 cm Ø).

2. 2

   Spray light-coloured sponge cake strips with a distance of approx. 1 cm from the upper to the lower long side onto a baking tray lined with baking paper. Add cocoa to the remaining sponge mixture and fill into a piping bag with punched spout (approx. 1 cm Ø). Spray dark sponge cake in strips between the light sponge cake. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Remove and turn out onto a tea towel sprinkled with sugar. Peel off baking paper. Roll up the sponge cake with the tea towel from the narrow side and let it cool down. Soak gelatine in cold water. Select the raspberries, puree 250 g finely and pass through a sieve. Mix raspberry puree, quark, vanillin sugar and 100 g sugar. Dissolve squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream.

3. 3

   Soak gelatine in cold water. Select the raspberries, puree 250 g finely and pass through a sieve. Mix raspberry puree, quark, vanillin sugar and 100 g sugar. Dissolve squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the remaining cream. Chill the cream for about 15 minutes until it starts to gel. Whip cream until stiff, fold into the cream. Unroll the sponge cake and spread with the cream, leaving 1-2 cm free at the sides. Sprinkle with remaining berries. Let the cream thicken a little if necessary. Roll up the sponge cake tightly from a short side. Chill the sponge roll for at least 3 hours.

4. 4

   Whip cream until stiff, fold into the cream. Unroll the sponge cake and spread with the cream, leaving 1-2 cm free at the sides. Sprinkle with remaining berries. Let the cream thicken a little if necessary. Roll up the sponge cake tightly from a short side. Chill the sponge roll for at least 3 hours.

5. 5

   waiting time approx. 3 3/4 hours

Nutrition Facts

KCAL
230 kcal

CARBS
29 g

FATS
8 g

PROTEINS
10 g