Think Pink Biscuit Roll

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a baking tray with baking paper. Separate the eggs for the sponge cake. Beat the egg whites with 1 pinch of salt until stiff, adding 100 g sugar.

2. 2

   Add the egg yolk and continue beating briefly. Mix the cake glaze with 3 tbsp. water and fold into the egg whites. Fold in flour with a whisk. Spread the dough on the baking tray. Bake in a hot oven for about 8 minutes.

3. 3

   Remove and immediately turn onto a tea towel sprinkled with sugar. Carefully remove the baking paper. Roll the sponge loosely from the long side using the tea towel. Let it cool down.

4. 4

   For the cream, meanwhile, wash and clean the strawberries and, depending on their size, cut them into eighths or quarters. Stir quark with 2 tablespoons fruit spread and sugar until smooth. Whip cream until stiff and fold in. Fold approx. 3 tbsp. fruit spread into the cream in streaks.

5. 5

   Unroll the sponge cake. Spread the rest of the fruit spread on the former baking paper side and spread approx. 2⁄3 cream on top, leaving an approx. 5 cm wide edge on the back long side. Spread about half the strawberries on the cream.

6. 6

   Roll up the sponge cake using the cloth. Place the roll on a plate and spread the rest of the cream loosely. Decorate with remaining strawberries. Chill briefly until serving.

Nutrition Facts

KCAL
260 kcal

CARBS
27 g

FATS
12 g

PROTEINS
10 g