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Redcurrant roulade

    1hr 20min.

    Medium

    Vegetarian

    Pescetarian

Ingredients

12 Servings
  • 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

    European, German

    Cakes

    Milk, Eggs, Cereals containing gluten

    Gluten, Lactose, Sugar, Histamine

    grater, Hand mixer

Method

  • Preheat the oven

    Preheat the oven to 190°C top/bottom heat.

    Line a baking tray with baking paper.

  • Heat the milk

    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

  • Whip the egg mixture

    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

  • Bake the sponge cake

    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

  • Prepare the filling

    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

  • Leave the dough roll to rest

    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

  • Spread the filling

    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

  • Finishing touches

    Now roll up the pastry and filling again.

    Dust the sponge roll with icing sugar, cut into finger-thick slices and serve.

Nutritional value per portion:

kcal

276.75

Protein

5.58 g

Fat

8.76 g

Carbohydrates

42.67 g

AuthorBORA
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