John Myers
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Giraffe Neck Roll (biscuit with Wild Berries Cream Curd)
The perfect giraffe neck roll (biscuit with wild berries cream curd) recipe with a picture and simple step-by-step instructions.
Biscuit:
- 6 Eggs – separate
- 200 g Sugar
- 100 g Flour
- 100 g Food starch
- 6 Eßl. Lukewarm water
- 2 Teaspoon. Cocoa
For the filling:
- 500 g Lowfat quark
- 500 ml Cream
- 1 Cream cake fix – from Ruf or Dr. Oetker
- 1 pack Berry mix frozen
- The biscuit: Snake the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until frothy – add the water and flour / cornstarch / baking powder mixture, then fold in the stiffly beaten egg whites. Separate 1/3 and place in a piping bag. Carefully mix the 2/3 with the cocoa. Spray the grid pattern onto baking paper (makes 2 trays) and bake in the preheated oven (180 degrees fan-assisted) for approx. 3-4 minutes. Remove them and cover with the chocolate dough, smooth out and put in the oven for approx. 10-12 minutes. When finished, remove the baking paper as soon as possible, I overturned the plate on another baking paper – because I didn’t want to use any more sugar. and Rolled up in a kitchen towel, lying between the two baking papers.
- The quark mixture: whip the cream until stiff, the Tortenfix (mix with water or fruit juice according to the instructions on the package – 200 ml). Mix the quark with the cream and the cake fix. And add the defrosted berries to the shot.
- Spread the mixture on top of the cooled cake and roll it up with the help of the kitchen towel
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