Sponge roll with vegetable-cheese filling

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the herbs, dab dry and chop finely, except for a little to garnish. Separate eggs, beat egg whites and 1 tablespoon of cold water until stiff. Stir in all egg yolks bit by bit. Mix flour, baking powder, salt, pepper and a little nutmeg and add to the egg yolk mixture.

2. 2

   Add the herbs, up to 1/2 tablespoon full, and carefully fold everything in. Spread on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200°C/ gas: level 3) for about 10 minutes.

3. 3

   Immediately fall onto a wet tea towel and carefully remove the baking paper. Wrap in the tea towel. For the filling, clean and wash the carrots and cut them into fine cubes. Wash the zucchinis and cut them into thin slices about 300 g lengthwise.

4. 4

   Dice the remaining zucchini. Cook the carrots for about 5 minutes in boiling salted water and drain. Place the zucchini slices in flakes on the sponge cake. Mix cheese, except for 2 tablespoons, and carrots and spread on top.

5. 5

   Roll up the sponge roll from the wide side and place it with the seam side down on a baking tray lined with baking paper. Bake in the preheated oven (electric: 200°C/ gas: level 3) for 10-15 minutes.

6. 6

   Sprinkle with the remaining herbs and cheese in the last 3-5 minutes. For the sauce, peel and chop the onion. Wash the marjoram, dab dry and chop, except for a few stalks for garnishing. Heat the fat in a saucepan, sauté the onions, diced zucchini and marjoram, add the stock.

7. 7

   Bring to the boil and cook for a good 5 minutes. Puree the zucchini in the broth. Heat up again. Mix flour and cream and stir into the hot sauce. Bring to the boil briefly and season to taste with salt and pepper. Arrange the sponge roll in slices on a plate.

8. 8

   Garnish with herbs and add the sauce separately. Results in about 16 slices.