Jellyroll Cake with Woodruff

0
Average: 0 (0 votes)
(0 votes)
Jellyroll Cake with Woodruff
share Share
print
bookmark_border Copy URL
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
288
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories288 kcal(14 %)
Protein7.6 g(8 %)
Fat8.8 g(8 %)
Carbohydrates46 g(31 %)
Author of this recipe:

Ingredients

for
10
For the cake
4
medium Eggs
120 grams
60 grams
60 grams
1 teaspoon
For the filling
4 sheets
clear Gelatin
250 grams
40 milliliters
1
organic Lemon (zested and juiced)
50 grams
200 grams
Ingredients
200 grams
For dusting

Preparation steps

1.

For the cake, separate eggs. Beat egg whites, gradually sprinkle in sugar and continue beating until sugar is dissolved. Briefly beat egg yolks and fold into egg white mixture. Mix flour, cornstarch and baking powder, sift over egg mixture and fold in with a whisk. Spread batter on a rimmed baking sheet lined with parchment paper and smooth. Bake cake in oven preheated to 190°C (gas mark: 4)(approximately 375°F) for about 15 minutes. Remove cake from pan to a cloth sprinkled with powdered sugar and roll up.

2.

For the filling, soak gelatin in cold water. Mix quark, woodruff syrup, lemon juice, lemon zest and sugar. Dissolve gelatin according to package directions. Stir about 3 tablespoons quark mixture into gelatin mixture to temper. Stir gelatin mixture into remaining quark mixture. Beat cream until stiff and fold into the filling mixture. Gently unroll cake and brush with jam. Spread filling over cake and carefully roll up. Refrigerate cake for about 1 hour. Dust cake with powdered sugar and cut into slices to serve.