John Myers
Contents
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Ingredients
Rhubarb compote:
- 200 g Fresh rhubarb
- 250 ml Rhubarb juice
- 1 packet Custard powder
- 1 packet Vanilla sugar
- 100 g Sugar
- 1 pinch Salt
- 200 g Fresh strawberries
- Cream filling:
- 400 g Cream
- 1 packet Cream stiffener
- 3 tbsp Vanilla sugar
- 250 g Mascarpone
Decoration:
- Chocolate white
Bsikuit dough:
- -
Instructions
Rhubarb compote:
- Clean and wash the rhubarb and cut into pieces. Then cook with rhubarb juice and vanilla sugar / sugar for 5 minutes. Then stir in the pudding powder and a pinch of salt, briefly bring to the boil and allow to cool! Clean, wash and finely dice the strawberries. Put under the compote! Put aside!
Biscuit Dough:
- Make sponge cake in the meantime! See here: Swiss roll -Simple variant-
Cream filling:
- Whip the cream with the whipped cream and vanilla sugar until stiff. Fold in the mascarpone.
Complete:
- Roll up the finished sponge cake and spread the cream filling on top. Pick up some cream filling! (Doesn't everything fit in anyway)! 🙂 Then spread the rhubarb and strawberry compote on the cream mixture and carefully roll everything up from the short side! Then distribute the rest of the cream filling on the roll! I also had a little too much compote, which I also spread on top! 🙂
- Decorate the roll with white chocolate flakes and place the finished roll on a cake plate and chill for at least 2 hours!
- Serve! 🙂
Nutrition
Serving: 100gCalories: 233kcalCarbohydrates: 25.9gProtein: 1.2gFat: 13.7g
