Sponge roll with raspberry cream (baking school)

Ingredients

Directions

1. 1

   1) Separate the eggs. Beat the egg whites, 3 tbsp. cold water and salt until stiff, adding 100 g sugar. Fold in egg yolks one after the other. Mix flour, starch and baking powder, sieve and fold in until the dough is smooth

2. 2

   2) Fill half of the sponge mixture into a piping bag with perforated nozzle (approx. 1 cm Ø). Line a baking tray with baking paper. From one long side of the

3. 3

   Spray the light-coloured dough in strips parallel to each other with a distance of 1-2 cm

4. 4

   3) Fold the cocoa into the remaining mixture, fill into a piping bag with a perforated nozzle (approx. 1 cm Ø). Pour the dark mass between the light-coloured strips. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 8-10 minutes. Soak gelatine

5. 5

   4) Turn the sponge cake plate onto a tea towel sprinkled with 3 tablespoons of sugar. Peel off baking paper. Roll up the sponge cake using the cloth and let it cool down. Sort the berries, wash if necessary, drain. Puree 250 g and pass through a sieve

6. 6

   5) Mix raspberry puree, quark, vanilla sugar and 100 g sugar. Squeeze the gelatine and dissolve. First mix with 3 tablespoons of cream, then mix with the rest of the cream. Chill briefly until the cream begins to gel. Whip cream until stiff

7. 7

   6) First fold in cream, then the remaining raspberries. Unroll the sponge cake, spread with cream. Leave a 1-2 cm margin all around. Roll up the sponge cake from a short side with the help of the cloth. Cover and chill for at least 3 hours.

8. 8

   Preparation time: approx. 1 hour (waiting time not included); per piece: approx. 230 kcal; E 10 g, F 8 g, KH 29 g