Strawberry-Vanilla-Roll

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 75 g sugar. Stir in egg yolks. Mix flour, starch and baking powder, sieve over the mixture and fold in. Put the sponge mixture on a baking tray (32 x 39 cm) covered with baking paper and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 8 minutes.

2. 2

   Turn the sponge cake onto a tea towel sprinkled with sugar and remove the paper. Roll up the sponge cake tightly from the long side with the tea towel. Soak gelatine in cold water. Wash, dab dry and clean the strawberries, then quarter or sixth. Mix quark, vanilla flavouring, vanillin sugar and 2 tablespoons of sugar. Squeeze the gelatine and dissolve in a small pot. Stir in 2 tablespoons of quark, then stir into the remaining quark. Whip the cream until stiff. First fold in the strawberries, then the cream. Carefully roll out the sponge cake and spread with the quark cream, leaving about 1.5 cm free on the outer long side. Carefully roll up the sponge cake roll again and chill for about 4 hours.

3. 3

   Squeeze the gelatine and dissolve in a small pot. Stir in 2 tablespoons of quark, then stir into the remaining quark. Whip the cream until stiff. First fold in the strawberries, then the cream. Carefully roll out the sponge cake and spread with the quark cream, leaving about 1.5 cm free on the outer long side. Carefully roll up the sponge cake roll again and chill for about 4 hours. Dust the roll thickly with icing sugar and cut into 14 pieces. Arrange the sponge cake pieces and decorate with halved strawberries and mint

4. 4

   4 1/2 hours waiting time

Nutrition Facts

KCAL
140 kcal

CARBS
16 g

FATS
6 g

PROTEINS
5 g