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Redcurrant roulade

    40min

    Medium

    Vegetarian

Składniki

12 Porcje
  • 1 Łyżeczka Baking powder

  • 6 Łyżka stołowa Blackcurrant jam

  • 250 G Blackcurrants

  • 30 G Butter

  • 30 G Cornstarch

  • 150 ml Cream

  • 8 G Cream stiffener

  • 5 Sztuka Eggs (medium)

  • 70 G Icing sugar

  • 1 Sztuka Lemon

  • 100 G Low-fat quark

  • 60 ml Milk

  • 150 G Raw cane sugar

  • 1 Szczypta Sea salt

  • 1 Łyżka stołowa Vanilla extract

  • 5 Łyżka stołowa Vanilla sugar

  • 75 G Wheat flour (type 405)

    European, German

    Cakes

    Gluten, Lactose, Sugar, Histamine

    Grater, Stirrer

Przygotowanie

  • Prepare the sponge dough

    Preheat the oven to 190 degrees (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. Meanwhile, wash the lemon in hot water then dry it and finely zest the peel.

  • Składniki

  • 60 ml Milk, 30 G Butter, 1 Sztuka Lemon

  • Bake sponge cake

    Beat the lemon zest, eggs, sugar and vanilla extract with a hand mixer for 10 minutes until creamy. The mixture should be thick and light coloured. Sift the cornstarch, baking powder and flour, and fold half into the egg mixture. Carefully stir in the salt and milk & butter mixture. Fold in the second half of the flour mixture, transfer the cake batter to the baking tray, smooth it out and bake for 10 minutes until golden brown.

  • Składniki

  • 5 Sztuka Eggs (medium), 150 G Raw cane sugar, 1 Łyżka stołowa Vanilla extract, 30 G Cornstarch, 1 Łyżeczka Baking powder, 75 G Wheat flour (type 405), 1 Szczypta Sea salt

  • Prepare the filling

    Wash and dry the redcurrants. Stir together the low-fat quark, vanilla sugar and redcurrants. Beat the cream with the cream stiffener and stir it into the low-fat quark. Refrigerate the mixture until ready to use.

  • Składniki

  • 250 G Blackcurrants, 100 G Low-fat quark, 5 Łyżka stołowa Vanilla sugar, 150 ml Cream, 8 G Cream stiffener

  • Leave the dough roll to rest

    Place a clean tea towel on the work surface and dust it with sifted icing sugar. Tip out the warm, baked sponge onto the tea towel, remove the baking paper and immediately roll it up. Leave the rolled-up sponge to cool in the tea towel for 2 hours.

  • Składniki

  • 70 G Icing sugar

  • Spread the filling

    Carefully unroll the sponge and spread on the jam. Arrange the filling on the jam-coated sponge.

  • Składniki

  • 6 Łyżka stołowa Blackcurrant jam

  • Roll up the dough

    Roll the sponge back up again, sprinkle with icing sugar, cut into finger-thick slices and serve.

Wartość odżywcza na porcję

kcal

279

Białko

5.58 G

Olej/tłuszcz

8.76 G

Węglowodany

42.68 G

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