Strawberry-Rhubarb-Roll

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 5 Eggs (Gr. M)
  • 120 g + 2 tablespoons + 30 g sugar
  • 75 g Flour
  • 75 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 150 g Rhubarb
  • 250 g Strawberries
  • 250 g Whipped cream
  • 2 packages Cream stabiliser
  • 1 package Vanillin sugar
  • 250 g Low-fat curd
  • 1 TABLESPOON Icing sugar
  • 7-10 Tbsp Whipped cream, strawberries
  • 7-10 Tbsp and rhubarb

Directions

  1. 1

    Line a baking tray (approx. 35 x 40 cm) with baking paper. Separate the eggs. Beat the egg whites until stiff, while pouring in 120 g sugar. Beat the egg yolks into the mixture one after the other. Mix flour, starch and baking powder, sieve and fold in

  2. 2

    Spread the sponge cake on the baking tray. Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for about 12 minutes

  3. 3

    Turn onto a tea towel sprinkled with 2 tablespoons of sugar. Remove baking paper immediately. Roll up the sponge cake together with the tea towel and let it cool down

  4. 4

    Clean, wash and chop the rhubarb. Steam in 3-4 tablespoons of water and 30 g of sugar covered for about 6 minutes and let it cool down. Wash and clean the strawberries

  5. 5

    Puree 1/3 strawberries and 1/3 rhubarb together. Dice the rest of the strawberries

  6. 6

    Whip the cream until stiff, adding cream firming agent and vanillin sugar. Stir strawberry-rhubarb puree and the rest of the rhubarb into the quark. Fold the cream first and then the strawberry cubes into the quark

  7. 7

    Unroll the sponge cake. Spread the quark cream on it and roll it up. Chill for about 2 hours. Dust with icing sugar and decorate if necessary

Nutrition Facts

KCAL
240 kcal
CARBS
30 g
FATS
10 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes