John Myers
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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
- Dissolve 2 sheets of gelatine in warm water if you like
- Mix the quark, yoghurt and sugar and possibly the gelatine
- Peel and puree / mix the figs
dough
- separate the eggs
- Beat the egg whites into snow
- stir the egg yolks, sugar and salt until frothy
- Squeeze half a lemon and add the juice
- Lift the egg whites under the mass
- Slowly stir in the flour
- Put baking paper on a baking tray and grease with a little butter
- Spread the dough about 1 cm thick on top
- Bake at 200 C ° top and bottom heat on medium level for 10 minutes
- Immediately pull the dough out onto a surface after baking
- spread the cream evenly over it
- Spread the fruit pulp over it
- Dust with icing sugar
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