John Myers
Contents
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Ingredients
- 4 Eggs
- 4 tbsp Sugar
- 1 pinch Salt
- 3 tbsp Flour
- 3 tbsp Food starch
- 4 sheet Gelatin
- 2 Limes
- 100 g Powdered sugar
- 6 sprigs Basil
- 250 g Quark
- 250 g Strawberries
- 200 g Cream
Instructions
- Separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with the sugar until frothy.
- Sift the flour and cornstarch over the egg yolk mixture and stir until smooth. Carefully fold in the egg whites.
- Spread the biscuit mixture on a baking sheet lined with baking paper and bake in a preheated oven at 200 ° C for about 10 minutes.
- Turn the baked biscuit out onto a drying cloth dusted with powdered sugar and roll it up with the help of the drying cloth.
- Soak the gelatine in cold water for about 10 minutes. Squeeze the limes and heat the lime juice. Squeeze out the gelatine and stir it into the lime juice. Let the whole thing cool down a bit.
- Rinse the basil stalks and shake dry. Pluck the basil leaves and puree together with the quark. Fold in the gelatin mixture and refrigerate for about 30 minutes.
- Wash, clean and finely dice the strawberries.
- Whip the cream until stiff and fold into the thickened curd mixture.
- Roll out the biscuit, spread the quark cream on and spread the strawberry cubes evenly on top.
- Roll up the sponge cake again and refrigerate for at least 3 hours.
- Before cutting, dust the strawberry and basil roulade with powdered sugar or cocoa powder.
Nutrition
Serving: 100gCalories: 213kcalCarbohydrates: 31.5gProtein: 7.5gFat: 6g
