Jellyroll with Fruit

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Jellyroll with Fruit
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Health Score:
39 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Calories:
283
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie283 cal.(13 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates31 g(21 %)
Sugar added16 g(64 %)
Roughage1.8 g(6 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.5 mg(13 %)
Vitamin K3.9 μg(7 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate15 μg(5 %)
Pantothenic acid0.3 mg(5 %)
Biotin5.2 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C4 mg(4 %)
Potassium245 mg(6 %)
Calcium62 mg(6 %)
Magnesium29 mg(10 %)
Iron1.7 mg(11 %)
Iodine6 μg(3 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9 g
Uric acid10 mg
Cholesterol69 mg
Complete sugar23 g

Ingredients

for
18
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
How healthy are the main ingredients?
Apple juicesugaralmondsugarsugaregg

Preparation steps

1.

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.

2.

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.

3.

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.