Sponge roll with yoghurt-buttermilk cream and orange filets

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, add 75 g sugar and salt. Stir in egg yolks one after the other. Mix flour, cocoa and baking powder, sieve over the egg mixture and fold in. Line a baking tray (approx. 30 x 38 cm) with baking paper. Pour the mixture on top and spread evenly. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 8-10 minutes. Turn onto a tea towel sprinkled with a little sugar and carefully remove the baking paper. Roll up with the tea towel from the long side, allow to cool

2. 2

   Soak gelatine in cold water, squeeze it out and dissolve. Stir in 4 tablespoons of buttermilk, then stir into the remaining buttermilk. Chill buttermilk for 10-15 minutes until the mixture begins to gel

3. 3

   Meanwhile, wash 1 orange hot, rub dry and grate the peel thinly. Peel both oranges so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins and let them drip off well in a sieve. Finely chop the chocolate coating. Whip the cream until stiff, while pouring in 50 g sugar. Fold yoghurt, orange fillets, orange peel and chocolate coating into the buttermilk mixture. Then carefully fold in the cream

4. 4

   Unroll the sponge cake and spread with buttermilk cream, leaving 1-2 cm of edge free on the upper long side. Roll up the sponge cake from the lower long side and chill for approx. 2 hours

5. 5

   Picture 02: Wash both oranges hot, grate dry and grate the peel thinly. Mix half of the orange peel into the buttermilk mixture, use the remaining orange peel for decoration

6. 6

   Preparation time 45-50 minutes. Waiting time approx. 2 hours

Nutrition Facts

KCAL
160 kcal

CARBS
17 g

FATS
8 g

PROTEINS
5 g