Vanilla-Rhubarb-Roll

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 3 Eggs (size M)
  • 200 g + 1 tablespoon of sugar
  • 5 TABLESPOONS Milk
  • 125 g Flour
  • 1 1/2 TSP. Baking Powder
  • 50 g flaked almonds
  • 600 g Rhubarb
  • 200 ml Orange juice
  • 1 package Vanillin sugar
  • 25 g Cornstarch
  • 3 sheets Gelatine
  • 250 g Low-fat curd
  • 7-10 Tbsp scraped pulp from 1 vanilla pod
  • 200 g Whipped cream
  • 2 TABLESPOONS Icing sugar
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Beat the eggs and 125 g sugar with the whisk of the hand mixer for 8-10 minutes until thick and creamy. Stir in milk. Mix flour and baking powder, sieve onto the egg cream and fold in. Line a baking tray (30 x 38 cm) with baking paper. Put the mixture on top and smooth it down. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes.

  2. 2

    Turn the sponge cake plate onto a tea towel sprinkled with sugar. Remove baking paper, roll up the plate with the cloth and let it cool down. For the compote, clean, wash and cut rhubarb into pieces. Bring 150 ml juice, vanillin sugar and 1 tablespoon of sugar to the boil. Add rhubarb and simmer covered for about 5 minutes. Mix starch with 5 tablespoons of juice until smooth. Take out some pieces of rhubarb for decoration, put aside. Stir the starch into the compote and simmer for about 5 minutes, stirring continuously. Let it cool down. For the cream, soak gelatine in cold water. Mix quark with 75 g sugar and vanilla pulp. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine.

  3. 3

    Stir the starch into the compote and simmer for about 5 minutes, stirring continuously. Let it cool down. For the cream, soak gelatine in cold water. Mix quark with 75 g sugar and vanilla pulp. Squeeze the gelatine, dissolve carefully. Stir a little cream into the gelatine. Then stir everything into the rest of the cream. Whip cream until stiff and fold in. Unroll the sponge again. Add the quark mixture and smooth it down. Spread the compote in blobs on the cream. Roll everything up and chill for about 4 hours. Dust the roll with icing sugar and decorate with rhubarb

  4. 4

    Then stir everything into the rest of the cream. Whip cream until stiff and fold in. Unroll the sponge again. Add the quark mixture and smooth it down. Spread the compote in blobs on the cream. Roll everything up and chill for about 4 hours. Dust the roll with icing sugar and decorate with rhubarb

  5. 5

    5 hours waiting time

Nutrition Facts

KCAL
200 kcal
CARBS
27 g
FATS
8 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesSpringCake