Cherry Jelly Roll
Cherry Jelly Roll - A classic dessert with an easy filling
Healthy, because
Even smarter
Nutritional values
This dishe's eggs provide a high biotin content, which benefits the skin and hair as well as the fingernails. The quark provides valuable protein as well.
If your prefer raspberries, strawberries or other fruit, you can replace the cherry spread with whichever variety you like. Just make sure the spread you choose has a high fuit content, and is low in sugars.
(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 eggs
- 2 ounces cane sugar
- 1 pinch salt
- 2 ounces Pastry flour
- 1 ounce cornstarch
- 1 lemon
- 7 ounces Quark
- 7 ounces Cream quark (40% fat)
- 4 tablespoons Maple syrup
- 1 pound Cherry jam (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.
