Jellyroll Cake with Woodruff
Nutritional values
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 119 mg | (3 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 35 g |
Ingredients
- For the cake
- 4 medium eggs
- 120 grams sugar
- 60 grams Pastry flour
- 60 grams cornstarch
- 1 tsp Baking powder
- For the filling
- 4 sheets clear gelatin
- 250 grams Quark
- 40 milliliters Woodruff syrup
- 1 organic lemon (zested and juiced)
- 50 grams sugar
- 200 grams Whipped cream
- Ingredients
- 200 grams Strawberry Jam
- For dusting
- powdered sugar
Preparation steps
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.
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.
