Swedish cheesecake rolls with raspberries

Name: Swedish cheesecake rolls with raspberries
Cook time: 1 h
Total time: 1 h
Yield: 10
Ingredients: 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf); 2 Eggs (size M); 500 g Schichtkäse 10 % fat in dry matter; 75 g Sugar; 1 package Vanillin sugar; 25 g Durum wheat semolina; 1 TABLESPOON Cornstarch; 1 Vial of almond baking flavouring; 200 g Whipped cream; 1 pinch Salt; 7-10 Tbsp Juice and peel of 1/2 organic lemon; 2 TABLESPOONS Butter; 125 g Raspberries; 50 g flaked almonds; 5 TABLESPOONS Raspberry Jam; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 10

1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
2 Eggs (size M)
500 g Schichtkäse 10 % fat in dry matter
75 g Sugar
1 package Vanillin sugar
25 g Durum wheat semolina
1 TABLESPOON Cornstarch
1 Vial of almond baking flavouring
200 g Whipped cream
1 pinch Salt
7-10 Tbsp Juice and peel of 1/2 organic lemon
2 TABLESPOONS Butter
125 g Raspberries
50 g flaked almonds
5 TABLESPOONS Raspberry Jam
7-10 Tbsp Grease

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Separate the eggs, chill the egg white. Put the pellet cheese, egg yolks, 50 g sugar, vanillin sugar, semolina, starch, almond flavour, whipped cream, salt, lemon juice and zest in a bowl. Mix until creamy with the whisk of the hand mixer. Beat the egg whites until stiff, adding 25 g sugar at the end. Fold the beaten egg whites into the quark mixture in 2 portions. Melt butter in a pot. Sort raspberries
2
Place 2 pastry sheets on top of each other and brush with melted butter. First spread 1/5 of the quark mixture, then 1/5 of the raspberries in the middle of the dough. Whip the dough from both sides over the quark mixture to make a width of approx. 14 cm, then roll it up. Grease the casserole dish (14 cm x 22 cm). Put the roll of dough into the baking dish and brush with butter again. Make the rest of the rolls in the same way and put them into the baking dish. Sprinkle almond flakes over the dough rolls
3
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes until the dough and almond flakes are golden brown. Heat jam in a pot, cut cheesecake rolls in half and serve hot or cold with the jam