Jellyroll with Fruit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 245 mg | (6 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 23 g |
Ingredients
- For the batter
- 3 eggs (size medium)
- 125 grams sugar
- 1 packet Vanilla sugar
- 125 grams Pastry flour
- 1 generous pinch Baking powder
- For the butter cream
- 1 packet Instant pudding
- 500 milliliters milk
- 40 grams sugar
- 250 grams soft butter
- 1 packet Bourbon vanilla powder
- For the topping
- 50 grams ground almonds
- 500 grams prepared Fruit
- 1 packet Glaze
- 250 milliliters Apple juice
- 20 grams sugar
Preparation steps
For the batter: Separate the eggs. Beat egg whites with 40 grams (approximately 1 1/3 ounces) sugar until stiff. Beat egg yolks until fluffy with remaining sugar, water and vanilla. Combine flour with baking powder and carefully fold in. Pour mixture on a baking sheet lined with parchment paper and spread smoothly. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) for 10-15 minutes.
Immediately after baking, turn out the cake onto a dish towel sprinkled with sugar. Brush parchment paper with water and remove. Cut cake to make sharp edges then roll up using the dish towel. Let cool down.
For the butter cream: Combine custard powder, milk and sugar and follow package directions for cooking the pudding. Fill into a bowl, cover with plastic wrap and allow to cool. Beat butter until creamy. Stir pudding with a tablespoon of vanilla sugar. Uncurl the cooled jellyroll carefully. Spread with ¾ of the butter cream, roll up again and chill for 1 hour.
For the topping: Roast almonds in a dry pan then pour onto a plate to cool. Cut jellyroll into 18 slices, press each cut surface into the almonds and sprinkle edges with almonds. Spread fruit on jellyroll slices. Prepare glaze with apple juice and sugar according to instructions and coat fruit with glaze. Allow to cool and serve.
