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Strawberry Swiss Roll

5 from 2 votes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 16 people
Calories 147 kcal

Ingredients
 

For the biscuit batter

  • 4 Egg Whites
  • 4 Egg yolk
  • 125 g Fructose
  • 1 packet Vanilla sugar
  • 75 g Flour
  • 0,5 Teaspoon (level) Baking powder
  • 50 g Food starch
  • 3 tbsp Water
  • 50 ml Milk

For the filling

  • 500 g Fresh strawberries
  • 300 g Quark lean
  • 150 g Reduced fat mascarpone
  • 100 ml Milk
  • 4 sheet Gelatin white
  • Water
  • Sweetener

For the flooring

  • 200 ml Cream
  • 2 Strawberries
  • 1 tbsp Fructose
  • 1 tsp Cream stiffener
  • Chocolate shavings

Instructions
 

The dough for the roll

  • Beat the egg whites until stiff and then slowly pour in the vanilla sugar as you keep beating. Beat the egg yolks with the sugar, water and milk until frothy.
  • Mix the flour, cornstarch and baking powder together. Sift this mixture slowly into the egg yolks while stirring. Now fold in the egg whites.
  • Line a baking sheet with baking paper and distribute the dough evenly on it. Bake on the middle shelf in the preheated oven at 170 ° C for about 12-15 minutes.
  • Turn the baked dough out onto a clean kitchen towel (tea towel) and then wrap it up. Now let the dough cool down, which can be done overnight. Then the dough doesn't tear quite as quickly.

The filling

  • The strawberries are diced into 8-10 millimeter pieces and add the Qurk, the mascarpone and the milk. The whole thing is stirred with a whisk and sweetened to your own taste.
  • Place the gelatin in a small bowl of water and let it soften. When this is done, you dissolve the soaked gelatin with about 4 tablespoons of water in a saucepan over low heat.
  • 7) Mix in 2 tablespoons of the strawberry cream one after the other into the liquid gelatin. Once this has been stirred in, add everything to the strawberry cream and mix well. Now everything has to be put in the fridge to get creamy.
  • When the cream has become a nice creamy mass, roll the dough out of the kitchen towel, carefully place it on a tray or cake plate and carefully spread the cream on top. When the cream has been distributed evenly on the dough, roll it up carefully. So that the end is down.
  • The best thing to do is to put the filled sponge roll in the fridge for one to two hours so that everything can flow through nicely and the cream can become firm.

The smear

  • In a bowl, whip the cream and slowly add the fructose including the cream stiffener. If the cream is whipped so tightly that it stands on its own or, as they say, whipped tightly, you can coat the biscuit roll with this. Then decorate the roll with the chocolate shavings and the strawberries.
  • If you still have some cream you can use it to expand your decor. Have fun copying and enjoy it.

Nutrition

Serving: 100gCalories: 147kcalCarbohydrates: 18gProtein: 5gFat: 6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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