Cherry Jelly Roll
Cherry Jelly Roll - A classic dessert with an easy filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 275 kcal | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 120 mg | (3 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 101 mg |
Ingredients
- Ingredients
- 4
- 2 ounces
- 1 pinch
- 2 ounces
- 1 ounce
- 1
- 7 ounces
- 7 ounces
- 4 tablespoons
- 1 pound
Cherry Fruit Spread (from a jar)
Kitchen utensils
Preparation steps
To make jelly roll: Line a baking sheet with baking paper. With a hand mixer on the highest setting, beat eggs, 50 grams (1.8 ounces) sugar and salt until creamy, 7-8 minutes.
Sift together flour and cornstarch. With a rubber spatula, gently fold into egg mixture.
Pour batter onto the prepared pan and spread it until smooth. Bake on the second rack from the bottom in a preheated oven at 200°C (fan 180°C, gas mark 3) (400°F) until springy, 6-8 minutes.
Lay a clean kitchen towel on the work surface and sprinkle evenly with remaining sugar.
Invert the jelly roll onto the kitchen towel. Brush paper with a little lukewarm water.
Carefully pull the paper off. Invert jelly roll, using the towel, and set aside.
Rinse lemon in hot water, dry and zest finely. Halve lemon; squeeze 1 half. In a bowl, combine 2 teaspoons lemon juice, lemon zest, quark, cream cheese and maple syrup. With a hand mixer, beat until creamy, 4-5 minutes.
Unroll cake again. Fill one pastry bag fitted with a large tip with cream cheese mixture. Fill another pastry bag fitted with a large tip with the fruit spread. Then, pipe cream cheese and fruit mixtures onto the cake alternately in stripes. At the top and bottom edges, leave a margin of 2 cm (3/4 inch) free. Using the kitchen towel, roll the cake up from the wide side again. Refrigerate for 2-3 hours, then cut into slices and serve.
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