1 tsp Baking powder
6 tbsp Blackcurrant jam
250 g Blackcurrants
30 g Butter
30 g Cornstarch
150 ml Cream
1 tbsp Cream stiffener
5 piece Eggs
70 g Icing sugar
1 piece Lemon
100 g Low-fat quark
60 ml Milk
150 g Raw cane sugar
1 pinch Sea salt
5 tbsp Vanilla sugar
75 g Wheat flour
Preheat the oven to 190°C top/bottom heat.
Line a baking tray with baking paper.
Heat the milk and butter over a medium heat in a small pan until the butter has melted.
Ingredients
60 ml Milk, 30 g Butter
Wash the lemon in hot water, dry and grate the zest. Keep the grated lemon in the fridge for other recipes.
Beat the lemon zest with the eggs, sugar and salt for 10 minutes using a hand mixer until creamy. The mixture should be thick and light in colour.
Ingredients
1 piece Lemon, 5 piece Eggs, 150 g Raw cane sugar, 1 pinch Sea salt
Sieve the cornflour, baking powder and flour, fold half of it into the egg mixture. Carefully stir in the milk and butter mixture. Fold in the second half of the flour mixture.
Pread the mixture onto the baking tray, smooth out and bake for 10 minutes until golden brown.
Ingredients
30 g Cornstarch, 1 tsp Baking powder, 75 g Wheat flour
Wash and dry the redcurrants.
Mix the low-fat quark with the vanilla sugar and redcurrants. Whip the cream with cream stiffener and fold into the quark mixture.
Refrigerate the mixture until ready to use.
Ingredients
250 g Blackcurrants, 100 g Low-fat quark, 5 tbsp Vanilla sugar, 150 ml Cream, 1 tbsp Cream stiffener
Lay out a clean tea towel and sprinkle with sieved icing sugar.
Turn the warm sponge out onto it, remove the baking paper and roll up immediately. Leave the rolled-up pastry to cool in the tea towel for 1 hour.
Ingredients
70 g Icing sugar
Carefully unroll the sponge dough.
Spread the jam on top. Then spread the quark filling on top of the coated sponge.
Ingredients
6 tbsp Blackcurrant jam
Now roll up the pastry and filling again.
Dust the sponge roll with icing sugar, cut into finger-thick slices and serve.
276.75
5.58 g
8.76 g
42.67 g