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Fig Biscuit Roll

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Fig Biscuit Roll

The perfect fig biscuit roll recipe with a picture and simple step-by-step instructions.

Powdered sugar / icing

  • 50 g Yogurt
  • 2 tbsp Sugar
  • 400 g Quark
  • Dough
  • 100 g Flour
  • 100 g Sugar
  • 4 Eggs
  • 0,5 Lemon
  • 1 pinch Salt
  • 3 tbsp Lemon juice or
  • Water
  • 120 g Powdered sugar
  • 2 Blatt Gelatine

filling

  1. Dissolve 2 sheets of gelatine in warm water if you like
  2. Mix the quark, yoghurt and sugar and possibly the gelatine
  3. Peel and puree / mix the figs

dough

  1. separate the eggs
  2. Beat the egg whites into snow
  3. stir the egg yolks, sugar and salt until frothy
  4. Squeeze half a lemon and add the juice
  5. Lift the egg whites under the mass
  6. Slowly stir in the flour
  7. Put baking paper on a baking tray and grease with a little butter
  8. Spread the dough about 1 cm thick on top
  9. Bake at 200 C ° top and bottom heat on medium level for 10 minutes
  10. Immediately pull the dough out onto a surface after baking
  11. spread the cream evenly over it
  12. Spread the fruit pulp over it
  13. Dust with icing sugar
Dinner
European
fig biscuit roll

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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