Berry Swiss Roll with Whipped Cream
Ingredients
- For the batter
- 4
- 125 grams
- 75 grams
- 50 grams
- 30 grams
-
sugar (for sprinkling)
- For the filling
- 5 sheets
- 150 grams
- 200 grams
- 100 grams
- 100 grams
- 100 grams
- 50 grams
red Currants
- 200 grams
-
powdered sugar (for dusting)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). For the batter, separate the eggs. Mix the yolks with 6 tablespoons of cold water, sugar and vanilla sugar until fluffy. Beat the egg whites until stiff, fold into the egg yolk mixture and then fold in the flour, cornstarch and cocoa powder.
Spread the batter onto a baking sheet lined with parchment paper. Bake for about 10 minutes in the preheated oven. Check for doneness with a toothpick. Turn out onto a clean kitchen towel sprinkled with sugar. Peel off the parchment paper. Roll the cake using the cloth and leave to cool. Soak the gelatin in cold water.
Stir together the cream, quark and powdered sugar. Sort and rinse the berries, drain and set some aside for garnish. Puree the remaining berries and strain through a sieve. Melt the dripping wet gelatin in a small saucepan over low heat (do not boil).
Add 2 tablespoons of the berry mixture to the gelatin, stir and then stir the gelatin into the rest of the berry mixture. Stir the berries into the quark mixture. Whip the cream and fold the berry mixture into 2/3 of the cream. Unroll the cake, spread the cream on it and roll again. Pour the remaining whipped cream into a pastry bag and garnish the cake with the cream and the berries that were set aside. Serve dusted with powdered sugar.
