John Myers
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Baking: Nut Roll with Strawberry Quark Filling
The perfect baking: nut roll with strawberry quark filling recipe with a picture and simple step-by-step instructions.
the biscuit
- 3 piece Eggs separated
- 100 g Sugar
- 3 tablespoon Warm water
- 75 g Ground nuts
- 25 g Food starch
- 100 g Flour type 550
- 1 teaspoon Baking powder
- 1 pinch Salt
the filling
- 500 g Curd 40%
- 150 g Mascarpone
- 5 cl Lemon juice
- 3 tablespoon Sugar
- 500 g Fresh strawberries
the biscuit
- Beat the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with sugar and water for a long time to a light cream.
- Weigh almonds, flour, baking powder and cornstarch and mix with the cream.
- Now carefully fold in the egg whites with a whisk (NO MIXER !!!) and place the dough on a baking sheet lined with foil or paper and bake in a preheated oven at 175 degrees for about 15 minutes. (Stick samples)
- Sprinkle a clean kitchen towel generously with sugar and turn the cake plate on top. Peel off the baking foil and roll up the plate from the narrow side together with the candy towel. When using baking paper, rub it with a wet cloth before peeling it off. This way, the paper can easily be removed from the dough.
the filling
- Mix the quark, sugar, lemon juice and mascarpone together well.
- Clean the strawberries and cut into small pieces.
the finish
- After it has cooled down, carefully unroll the dough roll and spread the quark over it with a palette. Put the strawberry pieces on top and press in gently.
- Now roll up the plate again, place on a cake plate and garnish with powdered sugar and strawberries.
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