John Myers
Contents
show
Cheese and Cream Biscuit Roulade
The perfect cheese and cream biscuit roulade recipe with a picture and simple step-by-step instructions.
Ground:
- 4 Eggs (L)
- 100 g Sugar
- 1 packet Vanilla sugar
- 2 tbsp Warm water
- 100 g Spelled flour type 630
- 1 packet Baking powder
- Parchment paper
- Sugar
- 1 pinch Salt
Cheese-cream filling:
- 500 ml Cream
- 1 packet Cream stiffener
- 250 g Quark
- 2 tbsp Powdered sugar
- 2 packet Vanilla sugar
- 1 packet Ground gelatin
- 2 Cans Mandarin oranges
- Powdered sugar
Bottom: set the oven to 190 ° degrees fan-assisted.
- Separate eggs. Beat egg whites with a pinch of salt until stiff. Put aside. Beat egg yolks with sugar and vanilla sugar, then stir in water and stir everything until creamy!
- Mix the flour and baking powder, sift. Stir into the egg yolk mixture, then fold the egg white into the mixture. Line the baking sheet with parchment paper and spread the biscuit mixture evenly over it. Bake in the oven for about 10 minutes.
- Meanwhile, lay out a tea towel and sprinkle with a little sugar! Then carefully turn the finished base onto the tea towel and carefully roll up the short side! Let cool down!
Filling:
- Whip the cream with the cream stiffener until stiff. Then fold in the quark, powdered sugar and vanilla sugar. Carefully fold in the gelatine! Drain the mandarin oranges!
Floor: Floor:
- Roll up the base again, remove the baking paper and brush with cream curd. Spread the drained mandarin oranges on top. Carefully roll everything up again. Cut the cake a little to the right and left and taste it! 😀 Chill the cake for a few hours, preferably overnight!
- After cooling, dust with powdered sugar! Enjoy!
Facebook Comments