Raspberry Roll
Nutritional values
(Percentage of daily recommendation)
| Calorie | 146 cal. | (7 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 107 mg | (3 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 5 eggs
- 220 grams sugar
- salt
- 100 grams Pastry flour
- 50 grams cornstarch
- 4 sheets gelatin
- 500 grams Raspberries
- 250 grams Quark
- 2 Tbsps lemon juice
- 4 Tbsps Raspberry juice
- 200 milliliters Whipped cream
- 1 tsp powdered sugar (5 g)
Preparation steps
For the cake: Separate eggs. Beat yolks with 80 grams (approximately 2 4/5 ounce) sugar in a bowl until light and creamy. Beat egg whites with a pinch of salt until stiff and gradually add 45 grams (approximately 1 1/2 ounce) of sugar. Gently fold egg whites into egg yolks.
Combine flours and starches. Fold into egg mixture. Pour batter onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (approximately 400°F) on the middle rack for 10-12 minutes.
Sprinkle 20 g (approximately 3/4 ounce) sugar on a large, clean dish towel. Release cake onto towel and gently peel off parchment. Let cool.
For the filling: Soak gelatine in cold water. Rinse and dry raspberries.
Combine quark with remaining sugar and lemon juice, mix until smooth. Squeeze out gelatine and dissolve with raspberry juice in a saucepan over medium heat. Add 3 tablespoons of quark mixture to saucepan. Beat cream until stiff peaks form. Fold together quark mixture, gelatin mixture and whipped cream.
Spread filling onto cooled cake. Sprinkle with raspberries and roll into a log. Secure with plastic wrap and chill for 3 hours. Dust with powdered sugar, slice and serve.
